6 cups cooked, cold long grain rice
1 onion chopped
3 cloves of garlic finely chopped
1 carrot diced
½ cup of frozen peas soaked in tap water
2-3 spring onions washed and cut
2 tablespoons of vegetable oil
1 tablespoon of sesame oil
4 tablespoons Kimchi
3 tablespoons Gochujang paste
3 tablespoons soy sauce
METHOD
In a small bowl, mix 2 tablespoons of Gochujang paste, soy sauce and sesame oil. Break up the rice so there are no clumps.
Heat a well-seasoned wok. Once hot, add the vegetable oil and fry the onions along with the carrots. (You can use sweet corn or finely shredded cabbage if you like). When the onion begins to soften, add the garlic and 1 tablespoon of gochujang paste. Continue frying for about 20 seconds after which you can add the cold rice. Continue frying until all the rice is mixed in with vegetables already in the wok. Then add the Kimchi and the gochujang paste mixture. Fry to combine and when everything is incorporated (about 3-4 minutes), add the peas and the whites of the spring onion. Cover with a lid for about 2 minutes and allow to cook. Garnish with the green portion of spring onions and serve hot. You can serve topped with a fried egg to make a complete meal. Serves 4.