Fancy a flavorful trip to Asia? Then our Kimchi Fried Rice is just what you need! A true comfort food with a Korean twist, harmoniously combining everything we love: fluffy sushi rice, crunchy vegetables, the fiery spice of kimchi, and chili crunch. And it's super quick to whip up in a wok!
Ingredients (for 2-3 servings):
- 250g sushi rice
- 40g kimchi (fresh or dried)
- 1 tbsp Spicy Chili Crunch
- 1 tbsp Gomasio
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 carrot
- 100g peas
- 2 eggs
- 1 tbsp sesame oil for frying
- Spring onions for garnish
ZUBEREITUNG
- Wash the sushi rice thoroughly until the water runs clear. Cook in a rice cooker or bring to a boil in a pot with 250ml of cold water, cover, and let it simmer for 3 minutes. Remove from the heat and let stand for 15 minutes.
- Finely chop the onion, garlic, and carrot. Roughly chop the kimchi. Heat the sesame oil in a large frying pan or wok. Sauté the onion and garlic until translucent. Add the diced carrot and stir-fry for about 3 minutes. Add the peas and stir-fry for another 2 minutes.
- Add the cooked rice to the pan and mix well with the vegetables and chopped kimchi. Add 1 tablespoon of chili crunch and soy sauce, and stir-fry until the rice is lightly browned.
- Make a well in the center of the pan. Pour in the eggs and stir until set, then mix with the rice.
- Arrange the kimchi fried rice on plates. Sprinkle with gomasio and chopped spring onions, and garnish with additional chili crunch if desired.