Kimchi Fried Rice with Jersey Cabbage and a Fried Egg

A flavorful and slightly spicy kimchi fried rice featuring sweet Jersey cabbage for a unique twist, topped with a perfectly fried egg.

Prep Time

15 minutes

Total Time

35 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.89/serving

Season:

❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Chinese

Main Ingredient:

Eggs•Rice

Mood:

Healthy•Spicy

Ingredients

Servings

4cupsCooked Rice(Preferably day-old rice for best texture)

£1.20

1.5cupsKimchi(Chopped, adjust to taste and spice preference)

£2.50

1.5cupsJersey Cabbage(Shredded)

£0.75

0.5mediumOnion(Diced)

£0.20

3clovesGarlic(Minced)

£0.15

2tablespoonsSoy Sauce(Low sodium preferred)

£0.10

1teaspoonsGochujang (Korean Chili Paste)(Optional, for extra spice)

£0.25

1tablespoonSesame Oil(Plus extra for drizzling)

£0.15

1tablespoonVegetable Oil(For cooking)

£0.05

4Eggs

£1.20

2Green Onions(Sliced, for garnish)

£0.40

1tablespoonSesame Seeds(Toasted, for garnish)

£0.10

1tablespoonsKimchi Juice(Optional, for extra flavor)

£0.50

Total Cost

£7.55

£1.89 per serving

Instructions

1.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes.
2.
Add garlic and cook for 30 seconds until fragrant. Be careful not to burn it.
3.
Add shredded Jersey cabbage and cook for 2-3 minutes, until slightly softened.
4.
Add chopped kimchi and kimchi juice (if using) to the skillet. Cook for 2-3 minutes, stirring occasionally, until the kimchi is slightly caramelized.
5.
Add the cooked rice to the skillet and break it up with a spatula. Stir-fry for 3-5 minutes, ensuring the rice is well combined with the kimchi and vegetables.
6.
Stir in soy sauce and gochujang (if using). Cook for another 1-2 minutes, until everything is heated through and well combined.
7.
Stir in sesame oil. Taste and adjust seasonings as needed.
8.
While the fried rice is cooking, fry the eggs in a separate frying pan to your liking. Over easy is recommended.
9.
Divide the kimchi fried rice among bowls. Top each bowl with a fried egg, sliced green onions, and toasted sesame seeds. Drizzle with a little extra sesame oil if desired.
10.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

485 kcal / 2029 kJ

Carbs

64g

25% of RDA

Fat

18g

26% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Use day-old rice for the best texture in fried rice. Freshly cooked rice will be too sticky.

Don't overcrowd the pan. Cook in batches if necessary to ensure the rice gets a good sear.

Adjust the amount of gochujang and kimchi to your desired spice level. Start with less and add more to taste.

For a vegetarian version, omit the egg and add a crumbled tofu as a protein source.

Spice Level: Medium (can be adjusted by changing gochujang amount)

Cooking Equipment

Wok or Large Skillet

Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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