Kimchi fried rice

They’ve been re-airing John Torode’s excellent series on Korean cooking on The Food Network and it never fails to make me feel hungry and also desperate to be back in South Korea. He does make a couple of comments about the drinking culture in Korea which do amuse me as Koreans generally drink Makkoli – a rice wine (very much to my taste but not everyone’s), Soju – a lighter form of vodka which often comes in delicious flavours like plum or peach and of course beer. None of these are over 15% alcohol concentrate. Even if you have a soju bomb, a shot of Soju poured into beer – Geonbae! Kimchi is rightly becoming more and more popular as it is delicious and addictive. It’s also fairly easy to make though I’ve only made it once, mainly because I’m not sure how to sterilise the containers. It would probably be fine for this recipe though as you’d use a fair quantity right away. I was really happy with this brilliant recipe that I found in Good Housekeeping’s ‘Vegetarian Collection’. It is just as quick to make as a stir fry.

Serves 4

Ingredients

  • 200g basmati rice
  • 2 tins jackfruit
  • 2 1/2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 garlic cloves
  • 5cm ginger
  • 3 pak choi, separated into leaves and stalk
  • 1/2 broccoli
  • 160g jar kimchi (or the more the better)
  • 4 spring onions
  • coriander leaves (to garnish)
  • Oil

Method

1.) Cook the rice

2.) While the rice is cooking, prep the other ingredients. Peel and finely dice the garlic and ginger. Chop up the broccoli and pak choi. Slice up the spring onion and coriander. Open the tins of jackfruit and drain the liquid.

3.) When the rice is nearly done, start cooking. Heat some oil in a frying pan. Gently fry the onion and ginger for a couple of minutes. Then add the jackfruit and broccoli.

4.) After a few minutes, add the stalk parts of the pak choi and fry for 3 -4 more minutes.

5.) Add the kimchi, fry for thirty seconds.

6.) Drain the rice and add it to the pan. Pour in the soy sauce and give everything a good mix.

7.) Add the pak choi leaves and fry until everything is hot.

8.) Stir through the sesame oil and serve with a garnish of spring onion and coriander leaves.

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