Kimchi Fried Rice with Jersey Royal Potatoes and Gochujang Glaze

A flavorful and spicy Korean-inspired fried rice featuring kimchi, sweet Jersey Royal potatoes, and a kick of gochujang. Perfect for a quick and satisfying dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.09/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Jersey•Asian•Chinese

Main Ingredient:

Eggs•Rice

Cooking Style:

Quick & Easy

Mood:

Spicy

Ingredients

Servings

4cupsCooked Rice(Day-old rice works best)

£1.20

1cupKimchi(Chopped)

£2.50

250gJersey Royal Potatoes(Diced into 1cm cubes)

£1.50

1mediumCarrot(Diced)

£0.10

0.5mediumGreen Bell Pepper(Diced)

£0.40

0.5mediumOnion(Diced)

£0.15

2clovesGarlic(Minced)

£0.10

2tablespoonsSoy Sauce

£0.05

2tablespoonsGochujang Paste

£0.30

1tablespoonHoney or Maple Syrup(Adjust to taste)

£0.15

2tablespoonsSesame Oil

£0.25

1tablespoonVegetable Oil

£0.05

4Eggs

£1.20

1tablespoonSesame Seeds(For garnish)

£0.10

2Green Onions(Chopped, for garnish)

£0.30

Total Cost

£8.35

£2.09 per serving

Instructions

1.
Prepare the Gochujang Glaze: In a small saucepan or microwave-safe bowl, combine gochujang paste, honey (or maple syrup), and 1 tablespoon of soy sauce. Heat gently until smooth and well combined. Set aside.
2.
Cook the Potatoes: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the diced Jersey Royal potatoes and cook until tender and slightly browned, about 8-10 minutes. Remove the potatoes from the pan and set aside.
3.
Sauté Vegetables: Add sesame oil to the pan. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the diced carrot and bell pepper and cook for another 3-5 minutes, until slightly softened.
4.
Add Kimchi and Potatoes: Add the chopped kimchi and cooked Jersey Royal potatoes to the pan. Cook for 2-3 minutes, stirring occasionally, until the kimchi is slightly softened.
5.
Add Rice and Glaze: Add the cooked rice to the pan and break it up with a spatula. Pour the remaining tablespoon of soy sauce over the rice. Stir-fry for 5-7 minutes, until the rice is heated through and slightly crispy.
6.
Stir in Glaze: Add the gochujang glaze to the fried rice and stir well to combine, ensuring all the rice is coated evenly.
7.
Fry the Eggs: While the rice is cooking, fry the eggs in a separate pan to your desired doneness (sunny-side up is recommended).
8.
Serve: Divide the kimchi fried rice among bowls. Top each bowl with a fried egg, sprinkle with sesame seeds and chopped green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

550 kcal / 2301 kJ

Carbs

75g

29% of RDA

Fat

22g

31% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of gochujang paste to your spice preference. Start with less and add more to taste.

If your rice is clumpy, try breaking it up with your hands before adding it to the pan.

For a more protein-rich meal, add tofu, or your choice of cooked meat.

Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stovetop.

Cooking Equipment

Large wok or frying pan

Small saucepan or microwave-safe bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of gochujang paste to your spice preference. Start with less and add more to taste.

If your rice is clumpy, try breaking it up with your hands before adding it to the pan.

For a more protein-rich meal, add tofu, or your choice of cooked meat.

Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or in a pan on the stovetop.

Kimchi Fried Rice with Jersey Royal Potatoes and Gochujang Glaze

Ingredients

Instructions