Kimchi rice

Lifestyle Recipes Everyday Kimchi rice A dish that gives leftover rice another lease of life with hot chilli paste and spiced fermented cabbage Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 28 May 2026 2:19pm BST Related Topics Dinner recipes, Quick recipes, Side dish recipes, Easy recipes, Rice recipes, Vegetarian recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source The perfect solution for leftover rice Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 28 May 2026 2:19pm BST The best thing you can do with a bowl of leftover rice. Gochujang can be found in large supermarkets and online. It’s a rust-coloured spicy Korean paste that makes a great sauce, when mixed with mayonnaise, for hot chicken or pork sandwiches. Gochujang can deepen the flavour of casseroles (it’s delicious with beef and carrots), marinades and stir-fries. Overview Prep time 5 mins Cook time 10 mins Serves 2 Ingredients 1 tbsp groundnut oil, plus more if you opt for eggs 8 spring onions, chopped (include both the white and green parts) 200g kimchi, chopped 1 tbsp Korean gochujang paste 350g cooked rice (basmati or jasmine) 2 large eggs (optional extra) 2 tsp sesame seeds, either black or toasted white Method Step Heat 1 tbsp groundnut oil in a frying pan.  Step Sauté 8 chopped spring onions over a medium heat for about 2 minutes. Make sure you set aside some of the green bits of spring onion to sprinkle on at the end.  Step Add 200g chopped kimchi and cook for another 2-3 minutes, then add 1 tbsp gochujang paste. Keep cooking for another minute, breaking down the paste with a wooden spoon. Step Toss in 350g cooked rice and stir everything together.  Step Add 100ml water and cook until the water has disappeared and the rice is hot. Step Fry 2 large eggs, if using, in 1 tbsp groundnut oil or more if you need. Step Serve the rice with an egg on top, scattered with 2 tsp sesame seeds and reserved spring onion. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Dinner recipes, Quick recipes, Side dish recipes, Easy recipes, Rice recipes, Vegetarian recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories