Korean favourite kimchi adds some pickled goodness to fried rice. Photo: Marcel Aucar
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Ingredients
1 cup kimchi, drained and chopped
1/2 brown onion, finely chopped
1 tbsp finely chopped garlic
1 tbsp sesame oil
1 tbsp soy sauce (check gluten-free if necessary)
200g red roast pork, thinly sliced
1/2 cup blanched peas
3 cups cooked rice
salt
2 green onions, finely sliced
4 eggs
Method
1. Sauté the kimchi and onion in a lightly greased large pan over medium heat for a few minutes. When the vegetables begin to look transparent, add garlic, sesame oil and soy sauce and fry for another 2-3 minutes.
2. Add pork and continue to fry until meat is warmed. Add the peas and rice and continue to fry while stirring occasionally until the rice starts to crisp.
3. When ready to serve, fry the eggs.
4. Add salt to the fried rice to taste then top each serve with sliced spring onion and a fried egg.
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