Kimchi egg fried rice is what happens when you take leftover rice down to flavour town for a makeover! I always find rice is kinda like spaghetti – it’s so easy to make too much. Which is actually perfectly fine because there’s so much you can do with cooked rice.
With big flavours like garlic, egg, and kimchi, it’s easy to turn what may look like unappetising leftovers, into something yummo. Not to mention that kimchi egg fried rice is possibly the quickest dinner you’ll ever make.
I serve my kimchi egg fried rice with Sriracha-basted chicken wings for a bit of a protein boost. Not really, I just like chicken wings!
Feel free to leave these out, but I recommend you indulge in some finger-licking deliciousness.
- 8 free range chicken wings
- 2 Tbsp Sriracha or any chilli sauce
- Juice of 2 limes
- 4 garlic cloves chopped
- 1 red onion chopped
- 3 spring onions chopped
- 1 cup rice cooked (I use brown because it’s healthier)
- 4 free range eggs combined
- Half cup kimchi
- 1 – 2 Tbs soy sauce
1.Pre-heat oven to 200 degrees Celsius.
2.Season chicken wings liberally, baste in Sriracha, and squeeze over lime juice.
3.Place on baking tray and bake for 15 – 20 minutes.
4.Once almost cooked, turn on grill for 5 – 10 minutes to caramelise.
5.While chicken is cooking, heat a large wok or pan with vegetable oil until smoking.
6.Throw in garlic, red onion, and spring onion, and fry on high heat for a minute, moving ingredients around constantly.
7.Place rice in wok to heat through. Move rice to one side of wok, pour in egg at the other side, and cook.
8.Once egg is cooked, combine with rice, and add kimchi. Stir through.
9.Season with 1 Tbsp of soy, adding more if necessary.
10.Serve with chicken wings.