Kimchi Fried Rice


  • Vegetable oil
  • Garlic
  • Kimchi
  • Short-grain rice (overnight)
  • Sesame oil
  • Gochujang (Korean chilli paste)
  • Water
  • Light soy sauce
  • Kimchi juice (from the kimchi jar)

Garnishing Suggestions

  • Side Dish: Fried egg / sunny side up
  • 1 tbsp chopped spring onions



  1. Cooked 1 cup of short-grain rice with 1 cup water; refrigerate overnight
  2. Chop up 3 cloves of garlic
  3. Chop up 1 cup of kimchi chopped into bite-sized pieces
  4. Prepare sauce and mix sauce well into a smooth paste
    • 1 tbsp gochujang (Korean chilli paste)
    • 1/4 cup water
    • 1/2 tsp light soy sauce
    • 1 tbsp kimchi juice (from the kimchi jar)


Fried Egg / Sunny Side Up: Heat and grease a cooking pan. Crack the egg(s) into the pan, careful not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.

Kimchi Fried Rice

  1. Heat 1 tbsp vegetable oil in wok. Stir fry garlic for 30 seconds.
  2. Add kimchi, cover with lid and simmer for 1 minute.
  3. Add rice and pour sauce over the rice.
  4. Stir fry on high heat until the rice is dry and absorbs the sauce evenly.
  5. Serve on plates/bowls. Drizzle 1/2 tbsp sesame oil over the rice. Garnish with fried egg, and spring onions.

Recipe Inspired by:


Claypot Chicken Rice - Claypot Rice


  • 1.5 cups rice, washed and drained
  • Chicken stock
  • 2 Chicken thighs
  • 2 Chinese/Shitake mushrooms,
  • 1 Chinese sausage, sliced


  • Salted Fish
  • Xiao Bok Choy
  • Spring Onions
  • Garlic Oil


  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 2 tbsp oyster sauce
  • 1 tsp of ginger juice (grate a knob of ginger and squeeze)
  • 1 tbsp sesame oil
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tbsp corn flour


  1. (1-2 hours, or overnight before cooking) Prepare marination sauce as above
  2. Cut 1 chicken thigh into bite-sized pieces for this dish, and leave the other to bake in oven. Cut mushroom into thick slices. If Chinese mushroom, soak before cutting. Slice chinese sausage (腊肠, “la chang”, “lap cheong”).
  3. Marinate 2 pieces of chicken & mushroom with the marinade for at least 1 hour. Leave it in the fridge.
  4. Wash 1.5 cups of rice and place it into pot, with slightly less than 1.5 cups water, sprinkle chicken stock into the water. Close the lid and bring to boil over medium heat. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.
  5. Spread the marinated chicken, mushrooms and sliced sausage on top of the rice,
  6. Place the chicken, mushrooms and sliced sausage, (salted fish, optional) over the rice. Pour in the remaining marinade all over the ingredients and towards the side of the pot. Close the lid and cook with low heat, until rice and chicken are cooked, which will take about 15 minutes. (Optional: Add in the Xiao Bok Choy after about 10 minutes) 
  7. Flake the rice, cover lid and cook for another 5minutes. Remove from heat.
  8. Optional: Sprinkle chopped spring onions, add some garlic oil.
  9. Mix the pot and eat!



3菜1汤 3 Dishes 1 Soup

1. Dumplings (水饺)

  • Buy a big packet of dumplings from the people who cook and sell them in hawker, etc. We bought ours for about $10 from a stall in Chinatown food market, the hawker near OG.
  • Add them into boiling water for 15 minutes.
  • Cut ginger into slices, and add vinegar to it as a sauce for the dumplings.

2. Shiitake Mushroom

  • Remove the stalk.
  • Wash the mushrooms and stalks in water.
  • Sprinkle salt and black pepper on the “white side of the mushroom”. (Another option: You can add olive oil on the mushroom so to coat the salt and pepper all around)
  • Put them on aluminium foil in the oven (about 150° F) – gets drier when you increase the heat and/or duration.

3. Salmon

  • Wash the salmon and cut them into slices of fillet.
  • Marination sauce (for 1 slab of salmon): 2 tbsps of Miso, 3/4 tbsp light soya sauce, 1/2 tbsp sugar. Add more if you want it to to be saltier or sweeter.
  • Marinate both sides of the salmon slices. Do this at least 30 minutes before you cook. Best if you can marinate hours or the night before cooking.
  • Put them on aluminium foil in the oven (about 150° F). Monitor, as they become more cooked, flipped the salmon. Gets drier when you increase the heat and/or duration. So, be sure not to cook for too long. But it’s still yummy when overcooked!

4. Miso Soup with Silken Tofu

  • Cut silken tofu into cubes. Cut spring onion.
  • Soak dried and ready-to-use wakame (seaweed) in water for 10 minutes. Then drain well.
  • Boil water, add dashi (or fish stock) and tofu.
  • Dissolve the miso in a small bowl with a little warm water. Usually for each cup of dashi into miso with tofu, you will need about 1 1/2 Tbsp. of miso.
  • Once the water is boiling, add the dissolved miso into the soup and stir.