A quick and tasty Kimchi Fried Rice. Perfect for weeknight dinners, and it takes only 20 minutes to make!
For the Kimchi Fried Rice
* I often like to add firm tofu pieces, cut into 2 cm (1 inch) pieces, which I will crisp up at the beginning of cooking by lightly frying in some oil in the wok.
* This Kimchi Fried Rice is also delicious with silken tofu mixed into the rice. The silken tofu will break up in the dish, and you may not really taste it, but it is a great way of adding protein.
For a nice savoury hit, fry some chopped bacon in some oil at the beginning, and before adding the kimchi.
You can also fry some diced chicken breast in some oil at the beginning, before adding the kimchi.
How you cook the fried egg is up to you, but what is important is that the yolk remains runny. I like to cook my fried eggs the Asian way, i.e. with lots of oil and on high heat, so that the bottom of the egg and the edges become crispy.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.