I hope everyone had a wonderful Christmas celebration, enjoying the delicious spread of food. To get started, I know many may have quite a bit of leftovers from your Christmas dinner and are probably thinking what you can do with them? It’s very tempting to repeat the same meal and serve an easy lunch, but this year, let’s attempt something new?

With the tender and juicy leftover Roast Beef with the Works from All Things Delicious Christmas menu, as part of this dish, we’re going to make a delicious Kimchi Fried Rice. I hope you’ll enjoy this just as much as I do! Apart from this, I’ve also made two other recipes that you can try using your Christmas Leftovers. A crunchy and fresh Banh Mi sandwich where I show you how to make a Vietnamese Pickle recipe and a warm, delicious Asian Style Minestrone Stew.

What is Kimchi?

For those who are not familiar with kimchi (kim-chee), it is a traditional side dish also known as banchan which is made with fermented vegetables like napa cabbage and Korean radish. Fish sauce and Korean chilli powder are used to season the vegetables, which get left to ferment for a few days in a dark vessel or pot.

_{Halal store bought Kimchi mixed with toasted sesame seeds.}

There are many variations of kimchi – baechu kimchi, which is a commonly eaten kimchi that is made with napa cabbages, baek (white) kimchi – with no pepper flakes and Kkakdugi, cubed radish kimchi and many others. However, for today’s recipe, we’ll be using baechu kimchi that can be easily found in your local supermarkets.

Cooking Instructions

To get started, gather and slice the vegetables you’d like to include in your kimchi fried rice. Today, I’ll be using some baby corn and carrots for some natural added sweetness into this fried rice. At the same time, prepare your aromatics and the vegetables (whatever you like to have in your fried rice). For protein, I will be using leftover roast beef. But feel free to use any ingredients you have in hand.

_{Ingredients for Kimchi Fried Rice: Baby corn, Carrots, Spring Onion, Onion, Garlic}

Once your vegetable of choice has been sliced, start by heating some oil in a wok and add all your aromatics – onion and spring onion. You want to cook them in a medium-high heat until they are soft and fragrant.

_{Sauteing Spring Onions and Red Onions in a wok.}

Once the onions are softened, add in your chopped garlic and vegetables and toss them till they soften. Afterwards, add in the kimchi along with its juices – which gives that extra spicy and tangy kick to the fried rice and stir it well.

*_{Cooking the vegetables: Baby corn, Carrots}*

After 1 minute of stirring, add in your leftover rice and mix all the ingredients well. Make sure each and every grain of rice is well coated with the kimchi juice and flavour! Season with some salt, pepper and soya sauce. Don’t forget to taste as you go!

Now, I love having eggs in my fried rice, and let’s be honest, eggs just make everything much more delicious! A little trick I do to cook the eggs without making the rice too wet is by making a well in the middle of the wok, add a bit more cooking oil and then cracking the eggs into it. Bury the eggs with the rice and leave this alone to cook for about 5-6 minutes on medium high heat.

_{A well made in the middle of the wok to crack in two eggs}

Once the eggs are starting to get cooked, toss everything together! Add the leftover roast beef next. You can either add in larger slices of meat or tear them apart for bite sized pieces.

_{Beef added into the Kimchi Fried Rice}

Cook the fried rice for another 2-3 minutes on high heat and there you have it, Kimchi Fried Rice made with Christmas leftover roasted beef.

I highly recommend garnishing the Kimchi Fried Rice with some shredded nori seaweed, toasted sesame seeds, some spring onions, and a teaspoon of gochujang (gochu-jang) sauce, which you can easily find at your local supermarkets in Singapore.

Kimchi Fried Rice

Recipe by Mel

Prep time

minutes

Cooking time

minutes

Ingredients FOR KIMCHI FRIED RICE

3 stalks of spring onion, sliced into 1cm pieces
2 eggs
1 red onion, sliced
1 carrot, sliced into thin circles
A cup of packed kimchi with juice
4 baby corn, sliced diagonally
2 cloves of garlic, chopped
3 Cups of leftover rice
Salt, Pepper and Soya Sauce to taste
INGREDIENTS FOR GARNISHING
A teaspoon of gochujang
Nori seaweed
Teaspoon of toasted sesame seeds
Chopped spring onions

Directions

Cut up all your vegetables into your desired size.
Heat up some oil and add in red and spring onions. Saute the aromatics until soft and fragrant.
Add your cut vegetables and chopped garlic and cook them until fragrant and they have softened.
Once the vegetables are cooked, toss in the kimchi plus kimchi juices as well as the leftover rice. Continue stirring until all the rice has been coated in kimchi goodness.
Season with salt, pepper and soya sauce.
Make a well in the middle of the wok, add a tablespoon of oil and crack two eggs. Bury it over with the rice and let the eggs cook underneath the rice for 5 – 6 minutes.
After the time has passed, stir the eggs and rice together.
Add in leftover roast beef and continue tossing in high heat. And you are done!
Garnish with nori seaweed, sesame seeds, spring onions and gochujang sauce.
Enjoy!

I hope you enjoyed making this recipe! You can check out our full video as well as two other Christmas leftover recipes on my Youtube channel. Follow me on Instagram and don’t forget to share and tag me when you try this recipe!. Till next time.

Deliciously yours,

Mel!