This simple fried rice with pork mince and kimchi, topped with a lightly-fried egg, is absolutely delicious. Kimchi is a traditional Korean side-dish of fermented cabbage and chilli. It’s spicy, slightly sour and very moreish!
I really love kimchi. In Korea, where it is the national dish, it is served as a side with almost every meal.
This dish is very simple and versatile and is a great way of using up leftover rice. In fact, like many fried rice dishes, it works better with leftover rice than with freshly-cooked rice. I just used a pot of boiled rice I had sitting in the freezer.
Aside from kimchi, the other main flavour in this recipe is gochujang, a wonderfully spicy paste made from chilli, fermented soy beans and glutinous rice. Although it might sound exotic, it’s available in all good oriental food shops.
This was my first time cooking with gochujang, and I’m very glad that I made the ‘effort’ to get some! Previously when I’ve made kimchi fried rice I’ve just thrown in extra kimchi and a chopped fresh chilli or two to make it hotter, but I now realise that the recipe is just so much tastier with this important ingredient included. Best of all, I now have a large pot of the stuff and will have great fun finding other tasty recipes to use it in.
The other ingredients are simple – garlic, onion, a little soy sauce and sugar, sesame oil to finish and a few spring onions and sesame seeds to garnish.
Lean pork mince works brilliantly in fried rice recipes, having a great texture and flavour, as well as being very good at absorbing the other flavours in the dish.
The fried egg on top is the business – the yolk melts in to the rice when you cut into it and it just raises the whole dish to an extra level of gorgeousness.