Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavouring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavourful but also vibrant in colour!
AuthorHungry PandaCategoryVegDifficultyBeginnerPut the rice into your rice cooker bowl and fill to the 3 cup level line for SHORT GRAIN with water.
Press SHORT GRAIN function and then START. Leave to cool for 30 minutes after cooking and set aside.
Heat the oil in your rice cooker inner bowl using the SLOW COOK or similar function.
Add the garlic, stir fast for 10 seconds then add the bacon and stir until it’s half cooked.
Add the kimchi and stir until it’s 80% cooked.
Turn off the heat/cooking and add the rice and kimchi juice. Mix together. (optional - in a separate
pan, fry the eggs).
Add the sesame oil to the rice and mix. Put on KEEP WARM for 5 minutes with the lid closed.
Serve and garnish with the sesame seeds, spring onion and seaweed strips (garnish is all optional).
Serve the rice and place the cooked egg on top.
Ingredients
Ideally kimchi is at least 2 weeks old. If not, add 1⁄2 tsp rice vinegar into the kimchi juice to make it sour. Obtaining 1⁄4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 21⁄2 tbsp kimchi juice and 1 tbsp gochujang paste. Long grain rice also works.