Description
A flavorful and vibrant Kale & Kimchi Fried Rice recipe that combines the earthiness of kale with the spicy tang of kimchi, enhanced by crispy fried eggs and aromatic seasonings for a quick and satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 100g kale
- 3 spring onions, sliced
- 1 garlic clove, crushed
- A few coriander leaves, to serve
Staples
- 2 tbsp sesame oil
- 100g cooked basmati rice
- 120g kimchi
- 2 large eggs
- Shichimi togarashi and chilli oil, to serve (optional)
Instructions
- Prepare the Kale: Bring a pan of salted water to a boil. Add the kale and cook for 1 minute. Drain the kale and leave it to steam-dry, ensuring it retains its vibrant green color and slight crunch.
- Cook Aromatics and Rice: Heat half of the sesame oil in a non-stick frying pan over medium heat. Add the sliced spring onions and crushed garlic, cooking for 1 minute until fragrant. Increase the heat to high, stir in the cooked basmati rice, and cook for 3 minutes to warm through and slightly toast the rice.
- Add Kimchi and Kale: Stir the kimchi and steamed kale into the rice mixture until everything is heated through and well combined, melding the flavors.
- Fry the Eggs: In a separate pan, heat the remaining sesame oil over high heat. Crack in the eggs and cook undisturbed for several minutes until the whites are set, the edges are crispy and golden, and the yolks remain slightly runny.
- Assemble and Serve: Divide the kimchi fried rice between two shallow bowls. Top each serving with a crispy fried egg and sprinkle with fresh coriander leaves. Add shichimi togarashi and drizzle with chili oil if desired for an extra kick of spice.
Notes
- Use day-old cooked rice for better texture as fresh rice can become mushy.
- You can adjust the amount of kimchi based on how spicy and tangy you like the dish.
- For a vegan version, substitute fried eggs with tofu scramble or omit eggs.
- Shichimi togarashi adds a peppery, citrusy heat; it’s optional but recommended for authentic flavor.
- Ensure to drain the kale well to prevent excess moisture in the fried rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean-inspired
Keywords: kimchi fried rice, kale recipe, Korean fried rice, quick dinner, easy fried rice, spicy rice bowl
