Add bold flavours to your table with this Smokey Chorizo and Kimchi Fried Rice, topped with Sesame Fried Eggs. The smoky, spiced chorizo pairs perfectly with the tangy heat of kimchi, creating a fried rice that’s packed with punchy, vibrant flavours. This dish is a hearty and satisfying twist on a classic that’s perfect for any time of day.
225g mild chorizo ring, diced.
1 bunch spring onions, green and white parts separated and chopped.
1 tbsp garlic paste.
1 tbsp chilli paste.
1 tbsp miso paste
100g kimchi, roughly chopped, plus extra to serve.
500g cooked basmati rice.
4 eggs
2 tbsps. Toasted sesame seeds.
100g coriander, leaves picked.
1 dash chilli sauce, to serve (optional)
- 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.
- 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 miso paste. 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.
- To make the sesame fried eggs, heat 1½tbsp of the reserved chorizo oil in a non-stick frying pan over a high heat. Add 1tbsp of the toasted sesame seeds and half the spring onion greens (reserve the rest for garnish), 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 and sesame seeds – the egg white should fill the gaps between the spring onions. Cook the eggs to your liking; repeat for the other 2 eggs. Sprinkle over more sesame seeds if required.
- Divide the fried rice between 4 bowls, slide a sesame fried egg on top and serve immediately with the coriander leaves, extra kimchi, and a big squeeze of chilli sauce, if you like.
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