Recipe for an Amazing Kimchi Fried Rice
The cookbook No Halfway Cooks brings you the best of Don’s Noodle Shop. Jody & Stan spent four years making their guests happy with ultimate Asian comfort food, and now they are sharing their iconic dishes with you. From homemade chili oil and kimchi fried rice to perfectly folded pork belly buns and fresh rice paper rolls—with these step-by-step recipes, you can bring the flavors of Don’s to your own table. This KFR is a weekday hero that you’re guaranteed to make often.
Jody & Stan: “Although we were a noodle shop, rice secretly remains a personal favorite too. Customers also regularly replaced the noodles with a scoop of rice in the soup. Because kimchi was always on the menu and there was rice at home, one plus one quickly made two, and the Korean-inspired Kimchi Fried Rice was added to the menu.”
How to make Kimchi Fried Rice
- Wash and steam the rice, then leave it to cool. Peel the ginger root and carrot. Finely chop the ginger, carrot, onion, garlic, spring onion (reserve half for later) and kimchi. Beat the eggs with the soy sauce and white pepper. Heat a splash of sunflower or soy oil in a wok or frying pan. Fry the onion, garlic, carrot and ginger until the onion is translucent. Fry the kimchi briefly as well. Add the cooled rice and mix everything together.
- Push the rice to one side of the pan, add another splash of sunflower or soy oil and fry the beaten eggs until scrambled. Mix the scrambled eggs through the rice. Add the sauce and finally stir in half of the spring onion. Season to taste with salt, pepper and chili oil, if desired. Top with the remaining spring onion, snipped strips of nori and toasted sesame seeds.
Tip: Delicious with a fried egg cooked in Don’s chili oil (see the recipe below).
For the sauce
Ingredients
- 1⁄4 lime
- 3 tbsp soy sauce
- 1⁄2 tsp cane sugar
- 1 tsp sesame oil
- salt to taste
- pinch of white pepper
Squeeze the lime over a small bowl. Mix the lime juice with the remaining ingredients until the cane sugar has dissolved.
For Don’s chili oil
Ingredients
- 4 star anise
- 2 cinnamon sticks
- 2 bay leaves
- 5 cardamom pods
- 2 dried whole chili peppers
- 3 tbsp chili flakes
- 3 tbsp salt
- 500 ml sunflower or soy oil
Method
- Fry all the spices, except the chili flakes and salt, in a frying pan over high heat until you can smell the spices.
- Heat the sunflower or soy oil in a saucepan over low heat and add the fried spices. Let everything infuse for 5 to 10 minutes. Add the chili flakes and salt to the spiced oil and stir well. Turn off the heat and leave the oil to cool.
- Pour the oil through a sieve into a sterilized glass bottle or preserving jar. The chili oil will keep for up to a year outside the refrigerator.
Tip: You can store the chili flake mixture left in the sieve separately. For example, reuse it as a base for frying vegetables or meat, and you’ll have the start of a flavorful dish.
Title: No Halfway Cooks
Author: Jody Franz & Stan Beaujean
Price: €29,95
Publisher: Good Cook B.V.
Publication date: 20-03-2025
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