A dish that gives leftover rice another lease of life with hot chilli paste and spiced fermented cabbage
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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The best thing you can do with a bowl of leftover rice. Gochujang can be found in large supermarkets and online. It’s a rust-coloured spicy Korean paste that makes a great sauce, when mixed with mayonnaise, for hot chicken or pork sandwiches. Gochujang can deepen the flavour of casseroles (it’s delicious with beef and carrots), marinades and stir-fries.
Overview
Prep time
5 mins
Cook time
10 mins
Serves
2
Ingredients
- 1 tbsp groundnut oil, plus more if you opt for eggs
- 8 spring onions, chopped (include both the white and green parts)
- 200g kimchi, chopped
- 1 tbsp Korean gochujang paste
- 350g cooked rice (basmati or jasmine)
- 2 large eggs (optional extra)
- 2 tsp sesame seeds, either black or toasted white
Method
Step
Heat 1 tbsp groundnut oil in a frying pan.
Step
Sauté 8 chopped spring onions over a medium heat for about 2 minutes. Make sure you set aside some of the green bits of spring onion to sprinkle on at the end.
Step
Add 200g chopped kimchi and cook for another 2-3 minutes, then add 1 tbsp gochujang paste. Keep cooking for another minute, breaking down the paste with a wooden spoon.
Step
Toss in 350g cooked rice and stir everything together.
Step
Add 100ml water and cook until the water has disappeared and the rice is hot.
Step
Fry 2 large eggs, if using, in 1 tbsp groundnut oil or more if you need.
Step
Serve the rice with an egg on top, scattered with 2 tsp sesame seeds and reserved spring onion.