Kimchi and Wild Garlic Fried Rice

Kimchi and Wild Garlic Fried Rice – I love both the punchiness of Wild Garlic and the tangy kimchi in this Korean inspired fried rice dish. The favours of Asia are matched with the wild tastes of Scotland. Wild garlic is is season between March and June so be quick to catch the last of the crop this year and make my Kimchi and Wild Garlic Fried Rice . The best part of the Kimchi Fried Rice is the crispy crust that forms at the bottom of the pan. When it is fully cooked. -allow to sit in the pan over a medium heat to form a crust. When the season is over, the Kimchi will work fine on its own, or add spinach for some extra greens. also find out more about Wild Garlic here

Try out my other Wild Garlic recipes – Wild Garlic Risotto with Chicken and Parmesan, Wild Garlic Chicken with Mushroom Sauce and Wild Garlic and Broccoli Pesto Pasta

Recipe

Serves 2

Difficulty Level: Rookie

Ingredients:

• 150g cooked rice, cooked (I like to use Japanese short grain sushi rice)
• 150g kimchi
• 3 spring onions, finely chopped
• Garlic clove, finely chopped
• 1 tablespoon each of gochugaru (Korean chilli powder and gochujang (Korean chilli paste)

•  
• Large bunch wild garlic, chopped
•  
• Light soy sauce
•  
• White pepper
•  
• Sesame oil

• 2 eggs
• Sesame seeds, for garnish

Method:

1. Heat a large wok on a high heat and a frying pan on a medium high heat.
2. Drizzle a little sesame oil into each pan.
3. In the frying pan, fry the eggs to your liking.
4. In the wok, add the spring onions, garlic and kimchi and wild garlic. Stir fry for one minute and then add the gochugaru and the gochujang and stir fry for 30 seconds.
5. Add the rice to the wok and stir fry for a couple of minutes.
6. Season the rice with a drizzle of soy sauce, a pinch of white pepper and a little more sesame oil.
7. Serve the Kimchi and Wild Garlic Fried Rice with an egg on top!