Login

Your cart

Your cart is empty

Burnt Corn Kimchi Fried Rice

Name: Burnt Corn Kimchi Fried Rice
Cook time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 tbsp Vegetable oil; 1 Egg; 1 cup Japanese short grain rice; 2 Streaky bacon; 3 tbsp Kimchi; 1 sheet Nori; 1 Garlic clove; 1 Shallot; 1 Spring onion; 1 Corn on the cob; 1 tbsp Mayonaise; 1 tbsp Chilli flakes; 1 tbsp Sesame seeds; 1 tbsp Gochujang; 1 tbsp Butter; 1 tbsp Light soy sauce; 1 tbsp Sesame oil; 1 tsp Salt; 1 tsp Sugar

Don’t throw away your leftover rice. Make this instead. Salty, sweet and most importantly spicy, it’ll become a staple.

Cook

15m

Ingredients

Method

Turn cooking mode on

Step 1

Start by washing 1 cup of rice in a saucepan with cold water. Rinse and pour out, repeat 3 times, until the water is clear. Drain the rice and add 1 cup of cold water. Let it sit for 20 minutes.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1

M

I

5

tbsp

Vegetable oil

1

Egg

1

cup

Japanese short grain rice

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Your private notes

Only visible to you

Comments

Cancel

More to explore

Oyakodon

25 minutes

Burnt Corn Kimchi Fried Rice

15 minutes

Quick Chicken Laksa

30 minutes

Sweet Soy Glazed Udon

15 minutes

Chilli Oil Udon

4 minutes

Chinese Sausage Gravy Rice

20 minutes

Braised Pork Belly

1 hour

Crispy Garlic Chicken with Lime Chilli Broccoli and Rice

20 minutes

Powered by

Burnt Corn Kimchi Fried Rice

Don’t throw away your leftover rice. Make this instead. Salty, sweet and most importantly spicy, it’ll become a staple.

Cook

15m

Ingredients

Method

Turn cooking mode on

Step 1

Start by washing 1 cup of rice in a saucepan with cold water. Rinse and pour out, repeat 3 times, until the water is clear. Drain the rice and add 1 cup of cold water. Let it sit for 20 minutes.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1

M

I

5

tbsp

Vegetable oil

1

Egg

1

cup

Japanese short grain rice

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.