Kimchi Rice Salad

Cook time 30 minutes + cooling
Servings 4


1 cup brown rice

2 tbsp soy sauce

2 garlic cloves, finely chopped

4 radish, very thinly sliced

2 small Lebanese cucumbers, sliced into rounds

1 carrot, sliced into batons

1 bunch coriander, leaves picked

1 cup of kimchi, chopped

Toasted sesame seeds to serve

1 tbsp Extra Virgin Olive Oil

4 eggs

Ginger dressing

1 tbsp sesame oil plus extra to season eggs

1 tbsp freshly grated ginger

1 tbsp soy sauce

2 tbsp rice wine vinegar

Kimchi Rice Salad


Place the rice, soy, garlic and 2 cups water in a saucepan and place over medium heat. Bring to a simmer, cover, reduce heat to low and cook for 25 minutes or until just tender. Remove and set aside to cool to room temperature. Tip: To cool the rice faster tip onto a flat tray and spread out. Cover will cling wrap while cooling so the rice does not dry out.

For the dressing, combine all the ingredients and set aside.

To fry the eggs, heat extra virgin olive oil in a large pan over a medium to high heat. Crack eggs into pan and cook for 1 minute. Place a lid on top and cook for a further 2 minutes to ensure the white part of the egg cooks. Season yolks with salt and add a few drops of sesame oil on top.

Once the rice has cooled, combine with the radish, carrot, cucumbers, coriander, kimchi and toss through the dressing. Serve in bowls topped with sesame seeds and a fried egg.