Kimchi Fried Rice

Thu, 24 November 2022

Conor Spacey's Kimchi Fried Rice

Serves 2

Ingredients

• 1 ½ tbsp. Irish rapeseed oil
• 1 sliced or crushed garlic clove
• 1 thumb-size, peeled and sliced piece ginger
• 4 spring onions, thinly sliced
• 80g kimchi
• 200g cooked rice
• 2 carrots, grated or thinly sliced
• 2 eggs
• handful coriander roughly chopped

STEP 1
Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger & spring onions. Fry for 5 mins
until softened, then add the kimchi, stir and fry for a couple of mins more. Add the cooked rice and
stir through the vegetables, then add the carrot. Cook for a min until all heated through, then push
everything to the side of the pan.

STEP 2
Crack the eggs into a bowl and beat together then pour the rest of the oil into the empty part of the
pan and add the egg, season & stir until cooked. Then stir through the rice, vegetables and kimchi.
Check the seasoning. Add into 2 bowls and top with the fresh coriander.

Simple Empty the fridge Kimchi

This is such an easy and great tasting recipe, that is not only packed with good gut pro biotic and the
benefits of natural fermentation but you can also use ends and waste parts of vegetables and fruits
that you may normally throw away.

Ingredients:

• 1 Chinese cabbage or any soft green cabbage
• 1 apple (ok if it’s bruised)
• 2 whole gloves garlic
• 1 thumbnail size ginger
• 1 carrot
• 2 dessert spoons chilli powder
• Roots and leaves from cauliflower, broccoli. Left over green beans or mangetout etc. left over
• trimmings from celery or any raw vegetables
• Left over pieces of onion
• Good quality seasalt

1. Begin by weighing your cabbage, you need to work out what 2% salt ratio is.

2. Once this is done separate the leaves of the cabbage in a bowl and sprinkle over the salt. Gently
massage the salt through the cabbage for 2 minutes and then leave to the side. In another bowl
grate and chop your remaining vegetables (you can use really anything here, I tend to keep
vegetable stalks etc from throughout the week and also outside leaves and generally bits of
vegetables that weren’t used, remember that this is for raw vegetables only), try to keep the
majority of the vegetables the same size and cut to nice small pieces, if using carrots or parsnips they
are always best grated.
 
3. Once done leave to the side for the sauce add your ginger, garlic, apple, chilli powder to your blender and turn to a low speed,
slowly add 1 cup of water or enough to turn into a sauce consistency.

4. Now add all your chopped vegetables to your cabbage and then add in the sauce. Using your hands
gently mix all together. Using a clean glass jar pack the kimchi into the jar ensuring that you are
pressing down on it. You should see the liquid covering all the vegetables. When you get to the top
of the jar make sure it is full or you can add a small weight, it is important that the vegetables are
totally submerged. Seal the jar and leave at room temperature for 5 days.

5. You should see bubbles appearing after 2/3 days, this is a good sign that all is going well.
On the 5th day gently open the jar, there will be a buildup of gas, if happy with the flavour, place in
your fridge for up to 1 month.