Master Cheffing It:
15-Min Kimchi Fried Rice (Australia Edition)
And for under $5, this budget-friendly kimchi fried rice recipe Australia is a lifesaver for your wallet, proving tasty meals don't break the bank.
.jpg)
EASY AFWHY THIS ROCKS
Kimchi does all the heavy lifting in this recipe. It is spicy funky tangy and adds an incredible depth of flavour that takes zero effort. Combined with day-old rice and a fried egg on top this is one of the best quick meals on the site.
WHAT YOU NEED
Total Estimate: $5
LET'S DO THIS
Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add chopped kimchi and gochujang and stir fry for 2-3 minutes until the kimchi is heated through and starting to caramelise slightly. It will smell incredible.
Add the cold cooked rice and break up any clumps. Stir fry over high heat for 3-4 minutes tossing constantly until every grain is coated in the kimchi and heated through. Add soy sauce and sesame oil and toss to combine.
Push the rice to the side of the pan. Add the remaining oil and fry the eggs sunny side up or however you prefer.
Optional but highly recommended: stir a tablespoon of butter through the rice at the end. It makes it rich and glossy and is called finishing butter - it is why restaurant fried rice tastes better than home fried rice.
Serve rice in bowls topped with the fried egg spring onions and sesame seeds.
PRO TIP FROM THE CHAOS GOBLINS
Day old cold rice is non-negotiable for good fried rice. Fresh hot rice has too much moisture and turns into a sticky clump when you stir fry it. If you only have fresh rice spread it on a tray and put it in the fridge for 30 minutes to dry out.
.jpg)
.jpg)