Kimchi Fried Rice with Turkey

Being Korean means that I * always * need have to have a jar of kimchi in the fridge and a bag of white rice (big or small) in the cupboard. To all the roomies I’ve had before (and currently), I’m so sorry. With many, I mean many bags of leftover turkey in my fridge too, it was only natural to combine my two Korean kitchen staples with those remnants from Thanksgiving.

Kimchi fried rice recipe

Kimchi Fried Rice with Turkey

Serves 2

1 cup cooked rice (the key here is to pre-cook the rice the day before and let it chill in the fridge, or have some frozen rice at your disposal)
½ cup cabbage kimchi, diced
1 tbsp. kimchi juice
½ cup leftover turkey, diced
2 tbsp. sesame oil (highly recommend using Kadoya)
1 tsp. fresh ginger, grated

1. Add in 1 tbsp. of your sesame oil into a non-stick pan on medium heat and sauté your kimchi and ginger until the cabbage is soft and the mixture is even more fragrant.

2. Once your kimchi is ready, add in your rice, kimchi juice and turkey and cook until warmed. Once it’s ready, plate your kimchi fried turkey rice and get ready for the best part.

3. Okay, you’ve made it to the best part! In the same pan that you’ve just cooked your rice, add the rest of your sesame oil to coat the bottom of your pan and then crack two eggs in and cook sunny side up. Place them on top of your plates of kimchi rice, sprinkle some sesame seeds on top, then enjoy!

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