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Kimchi Fried Rice with Salmon

Kimchi Fried Rice with Miso Glazed Salmon and Spice Cucumber Salad
Prep Time20 minutes
Oven Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: easy rice stir fry, kimchi fried rice, kimchi rice stir fry
Author: Annely
Servings: 2

Adjust servings here:

Equipment

  • cooking pot
  • oven dish
  • food brush or use the back of a spoon
  • Mixing bowl
  • wave cutter optional

Ingredients
 

KIMCHI RICE

  • 200 grams rice
  • 5 tbsp kimchi
  • 3 spring onions aka scallions
  • sesame oil
  • soy sauce

MISO SALMON

  • 250 grams salmon
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1/4 tsp garlic powder

SPICY CUCUMBER SALAD

  • 2 cucumber small
  • a bit ginger
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1/2 tsp chili flakes

TOPPING

  • sriracha mayonnaise
  • sesame seeds

Instructions

RICE

  • Add the rice to a bowl or cooking pot. Add water and wash the rice by stirring it with your hand or with a spoon. Discard the water using a fine sieve or by slowly tilting the pot to remove the water. Repeat this process 3 times.
  • Add fresh water to the washed rice. Keep the water level about 1 cm (about ½ inch) above the rice. Add a splash of sesame oil.
  • Place the pot over low heat and cook until all the water has evaporated. Stir occasionally. Once all water is gone, cover with a lid and set aside.

SPICY CUCUMBER SALAD

  • Wash the cucumber and slice it thinly. Use a regular knife or - like I did - a wave cutter.
  • Use a large mixing bowl and make a vinaigrette. Add rice vinegar, soy sauce, sesame oil, ginger and chili flakes. Stir to combine.
  • Add the sliced cucumber and mix well with the vinaigrette. Set aside.

MISO SALMON

  • Preheat the oven to 250°C (480°F).
  • Prepare the glaze in a small bowl. Add miso paste, soy sauce, rice vinegar, water and garlic powder. Whisk with a fork until smooth and well mixed
  • OPTIONAL; rinse the salmon with water and pat it dry.
  • Place the salmon in an oven dish. Use a food brush to cover the salmon with the glaze.
  • Bake the salmon in the oven for 10 minutes.

KIMCHI-RICE

  • Slice the spring onions.
  • Heat a frying pan with a bit of oil. Sauté the spring onions over medium heat until soft.
  • Change the temperature to low. Add the kimchi, cooked rice and soy sauce. Stir to combine.

PLATING

  • Spoon the kimchi rice into the center of a bowl. Flatten the top with the side of a spoon.
  • Place the salmon on top of the rice. Add the cucumber salad on the side.
  • Add a few spring onions. Add sriracha mayo in thin lines. Add sesame seeds.