Kale & Kimchi Fried Rice Recipe

Introduction

This kale and kimchi fried rice is a vibrant, flavorful dish perfect for a quick and satisfying meal. Combining the tangy spice of kimchi with nutrient-packed kale and a crispy fried egg, it’s a delicious way to elevate simple ingredients.

Ingredients

• 100g kale
• 2 tbsp sesame oil
• 3 spring onions, sliced
• 1 garlic clove, crushed
• 100g cooked basmati rice
• 120g kimchi
• 2 large eggs
• A few coriander leaves, to serve
• Shichimi togarashi and chilli oil, to serve (optional)

Instructions

1. Step 1: Bring a pan of salted water to the boil. Add the kale and cook for 1 minute. Drain and leave to steam-dry.
2. Step 2: Heat half the sesame oil in a non-stick frying pan over medium heat. Add the spring onions and garlic, cooking for 1 minute until fragrant.
3. Step 3: Turn the heat to high, stir in the cooked rice, and cook for 3 minutes, stirring frequently.
4. Step 4: Add the kimchi and kale to the pan, stirring until everything is thoroughly warmed through.
5. Step 5: In a separate pan, heat the remaining oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the edges are crispy and golden, while the yolks remain slightly runny.
6. Step 6: Divide the fried rice between two shallow bowls. Top each with a fried egg and garnish with coriander leaves.
7. Step 7: If desired, sprinkle with shichimi togarashi and drizzle with chilli oil for an extra kick.

Tips & Variations

• Use day-old rice for best texture, as it’s less sticky and fries better.
• Swap kale for spinach or bok choy if preferred, adjusting cooking time accordingly.
• Add cooked chicken or tofu for extra protein.
• Adjust kimchi quantity to manage the spice level to your liking.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave before serving. It’s best to cook fresh eggs when serving rather than storing eggs with the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, jasmine or any long-grain rice works well. Just ensure it is cooked and cooled before frying to prevent clumping.

What if I don’t have kimchi?

You can substitute with sauerkraut or pickled vegetables to add a similar tangy flavor, though the taste will differ slightly from traditional kimchi fried rice.