A MEAL YOU CAN MAKE

Kimchi fried rice

Savoury fried rice with tangy fermented cabbage and a cooked egg.

About 30 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Egg, soya, sesame, usually wheat/gluten; ordinary kimchi may contain fish/crustaceans. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~538 kcal · 17g protein · 76g carbohydrate · 20g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Chop kimchi and spring onion. Break up rice clumps in the sealed pack. Check kimchi contains no fish or shrimp if serving vegetarian.

  2. Fry the kimchi

    Warm half the rapeseed oil over medium heat. Stir kimchi until fragrant and slightly softened, then stir in gochujang.

  3. Heat the rice

    Add rice, soy sauce and water. Break up every clump and stir until steaming throughout, following the packet time if longer. Add spring onion and sesame oil; divide into bowls.

  4. Cook the eggs

    Warm remaining rapeseed oil in the pan over medium-low heat. Add eggs and cover until whites and yolks are set.

  5. Check and serve

    Put an egg over each rice bowl and eat promptly. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 8 min · Cooking: about 17 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Korean-inspired · vegetarian kimchi option. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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