It was a true challenge to cook this lovely dish for my Buxers yesterday. First, I did get on my bike from Central Station early in the morning, to get to this great place called Dun Yong. It’s a Walhalla of Asian Food at the Stormsteeg 9 in Amsterdam. With my Kimchi, take-away boxes and chopsticks I headed back to the office with the aim to give my colleagues are real home made Asian experience that day! To cook fried rice for 35 people with a 4 pit stove and one oven it was a small work-out to say the least. But lucky enough I did get some help from my matey Steve! We did decide at some stage that when things don’t work out for us we might as well start a take away business 😉 It was lovely to see people coming back for seconds and even thirds and picking left overs out of the pan! Try this at home. It’s not complicated. Yes! Do go to an Asian Supermarket in your neighbourhood and pick up some kimchi. It makes all the difference cooking this dish. And if you are a little bit of a food enthousiast you will end up with lots more delicious Asian products in your shopping basket.   -enjoy-

INGREDIENTS (Serves 4)

2 cups (400g) jasmine rice (see tips)
1 tablespoon vegetable oil
1 teaspoon sesame oil
200g chicken breast fillets, thinly sliced
1 x 4cm piece ginger, peeled and grated
1 cup (280g) kimchi (see tips)
1 cup (120g) frozen peas, thawed
¼ cup (60ml) soy sauce
2 green onions (scallions), shredded

METHOD

Cook the rice according to packet instructions. Spread the cooked rice over a large flat tray and refrigerate until cold.
Break up any lumps with a fork. Heat the vegetable and sesame oils in a large wok over high heat. Add the chicken and cook, stirring, for 1 minute or until golden. Add the ginger and cook for a further 1 minute. Add the rice, kimchi, peas and soy sauce and cook for 2–3 minutes, breaking up any lumps with a wooden spoon. Serve topped with the green onion.
Tips: Leftover rice that’s been in the fridge (up to 1-day old) is perfect for making fried rice – it’s firmer and less likely to become lumpy. You’ll need 4 cups of cooked rice for this recipe. You can find ready-made kimchi at Asian supermarkets and grocery stores.