Ingredients

  • 3 cups cooked rice, preferably chilled
  • 1 cup kimchi, roughly chopped
  • 1 cup green beans, cut into small pieces
  • ½ red bell pepper, diced
  • ½ yellow or orange bell pepper, diced
  • ½ red onion, chopped
  • ½ cup cashews
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp kimchi juice
  • 1 tbsp gochujang, optional
  • ½ tsp black pepper
  • ½ tsp grated ginger
  • Salt, to taste

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the cashews and toast for 1–2 minutes until lightly golden. Remove and set aside.
  3. Add onion, green beans, bell peppers, and garlic. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
  4. Add chopped kimchi and ginger. Cook for 2–3 minutes.
  5. Add the chilled cooked rice and break up any clumps. Stir-fry for 4–6 minutes.
  6. Add soy sauce, kimchi juice, gochujang, black pepper, and sesame oil. Toss everything together.
  7. Return the toasted cashews to the pan and mix well.
  8. Cook for another 1–2 minutes until the rice is slightly crisp in places.
  9. Garnish with plenty of sliced green onions and extra kimchi.

Serves: 3–4

Tip: Use cold, day-old rice for the best fried-rice texture. Add a fried egg on top for a complete meal.