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Kimchi fried rice

Frank Camorra
Frank Camorra

In Korea, kimchi was a source of vitamin C before the arrival of refrigerators. The fermented cabbage condiment is now seen on menus far from its birthplace. You can make your own kimchi - it is a fantastic process to try - but I confess I get mine in a jar from my favourite Korean supermarket. This fried rice is perfect as a last-minute dinner idea. Feel free to replace the peas with other vegetables, and chunky-cut bacon fried until golden instead of the red pork.

Korean favourite kimchi adds some pickled goodness to fried rice.
Korean favourite kimchi adds some pickled goodness to fried rice. Photo: Marcel Aucar


1 cup kimchi, drained and chopped 

1/2 brown onion, finely chopped

1 tbsp finely chopped garlic

1 tbsp sesame oil

1 tbsp soy sauce (check gluten-free if necessary)

200g red roast pork, thinly sliced

1/2 cup blanched peas

3 cups cooked rice


2 green onions, finely sliced

4 eggs


1. Sauté the kimchi and onion in a lightly greased large pan over medium heat for a few minutes. When the vegetables begin to look transparent, add garlic, sesame oil and soy sauce and fry for another 2-3 minutes. 

2. Add pork and continue to fry until meat is warmed. Add the peas and rice and continue to fry while stirring occasionally until the rice starts to crisp.

3. When ready to serve, fry the eggs.

4. Add salt to the fried rice to taste then top each serve with sliced spring onion and a fried egg.


Main ingredient:
Rice, Pork, Eggs
Main-course, Side Dish, Lunchbox
Midweek dinner, Picnic

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