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Midnight kimchi fried rice for Kiki
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Kimchi fried rice is a comforting dish that evokes feelings of love and nostalgia. Using spicy nduja adds heat and richness, while a crispy fried egg with a runny yolk balances out the flavors. Enjoy straight from the skillet for a delightful and satisfying meal.
Ingredients:
  • 1 ½ tbsp vegetable oil
  • 200 g (7oz) kimchi roughly chopped
  • 1 tsp golden granulated sugar
  • 70 g (2½oz) 'nduja (cured pork spread)
  • 1 tbsp mirin
  • 300 g (10½oz/2½ cups) cooked white short-grain rice
  • 1 tbsp soy sauce
  • 2 tsp gochujang (Korean red chilli paste)
  • 1 tsp oyster sauce
  • ¼ tsp freshly cracked black pepper

  • 3 tbsp extra virgin olive oil
  • 2 eggs
  • 2 tbsp gim jaban (crumbled toasted seasoned seaweed)
  • 2 tsp toasted sesame oil
Instructions:
  • - Heat vegetable oil in a skillet over medium heat. Add kimchi and sugar; sauté for 3 minutes. - Stir in ’nduja and mirin; cook for 1 minute. - Mix in rice, soy sauce, gochujang, oyster sauce, and black pepper. Fry for 3–5 minutes. - Spread the rice thinly and evenly in the pan. Let it sit over low heat for 3 minutes to form a light crust. - Remove from heat; let it sit for a couple of minutes. - Heat olive oil in a pan over medium heat for a couple of minutes. - Crack eggs in, ensuring they are not too close together. Fry for 2 minutes. - Tilt the pan slightly and baste around any raw whites. - Keep the yolk runny. - Remove from heat. - Serve the rice topped with eggs, crumbled seaweed, and drizzled with sesame oil. - Enjoy straight from the pan for the caramelized rice at the bottom.

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