Chorizo and Kimchi Fried Rice with Frilly Chilli Fried Eggs

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Author: OcadoLife

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Prep time: 5 mins

Cook time: 25 mins

Serves: 4

This powerfully flavoured chorizo and kimchi fried rice harnesses the power of packets. It’s from chef, food stylist and food writer, Rosie Reynolds, author of The Shortcut Cook. As the name of her book suggests, you can cook her recipes in no time. Here she uses last night’s rice (or 90-second microwave pouches) with garlic, chilli and umami pastes to shave time off the cooking process. The flavour kick is aided by kimchi, chorizo, coriander leaves and a healthy slug of chilli sauce. This makes for a real wake-me-up breakfast or an ideal TV dinner when you’re in a rush. For vegetarians, you can add smoked tofu fried with sweet smoked paprika to replace the chorizo.

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Ingredients Method

Ingredients

225g mild chorizo ring, diced
1 bunch spring onions, green and white parts separated and chopped
1 tbsp garlic paste
1 tbsp chilli paste, plus 2 tsp for the fried eggs
1 tbsp umami paste with ginger
100g kimchi, roughly chopped, plus extra to serve
500g cooked rice, (or use 2 x 250g microwave rice pouches)
4 eggs
100g coriander, leaves picked
1 dash chilli sauce, to serve (optional)

Method

Step 1

Cook the diced chorizo in a large frying pan set over a medium heat for 5 mins, or until starting to crisp. Push the chorizo to the far side of the pan, tilt the pan toward you; spoon out the hot oil into a small bowl and set aside.

Step 2

Add the white parts of the spring onions to the frying pan with the chorizo, fry for 2 mins then add the garlic paste, 1tbsp chilli paste and umami paste with ginger. Stir-fry for 1 min. Add the kimchi, the cooked rice and 75ml water, and stir-fry for 8 mins, or until the rice is piping hot. Set aside.

Step 3

To make the chilli frilly fried eggs, heat 1½tbsp of the reserved chorizo oil in a non-stick frying pan over a high heat. Add 1tsp chilli paste and half the spring onion greens, stir-fry for 30 secs until softened, then spoon them into 2 areas in the pan. Make a hole in the centre of each spoonful and crack an egg into each hole so that the egg is surrounded by spring onions – the egg white should fill the gaps between the spring onions. Cook the eggs to your liking; repeat for the other 2 eggs.

Step 4

Divide the fried rice between 4 bowls, slide a chilly frilly fried egg on top and serve immediately with a big handful of coriander leaves, extra kimchi and a big squeeze of chilli sauce, if you like.