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Red FriséeRice Dishes⏱ 20 minServes 2

Red Frisée & Kimchi Fried Rice

Caramelised kimchi fried rice finished with Aeroveg Red Frisée — the bittersweet green that cuts right through the richness and makes this weeknight staple worth talking about.

Red Frisée & Kimchi Fried Rice
Kimchi fried rice is one of those weeknight dishes that feels more impressive than the effort it requires — and adding Aeroveg Red Frisée at the very last moment is what elevates it from satisfying to genuinely craveable. Red Frisée has a pleasantly bitter, slightly nutty character that cuts clean through the fermented depth of kimchi and the richness of a scrambled egg, adding both textural contrast and a freshness that the dish really benefits from. This is honest, fast cooking that rewards a good wok and a hot flame.

Method

  1. Fry the kimchi. Heat the vegetable oil in a wok or large frying pan over high heat until smoking. Add the chopped kimchi and stir-fry for 2 minutes until slightly caramelised at the edges and deeply fragrant.
  2. Add the rice. Add the cold day-old rice, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes, pressing the rice against the pan occasionally to develop colour and a light crust.
  3. Season. Add the gochujang, soy sauce, and kimchi brine. Toss everything together until the rice is evenly coated and a deep orange-red.
  4. Scramble the eggs. Push the rice to one side of the wok. Crack the eggs into the cleared space and scramble lightly until just set, then fold into the rice.
  5. Finish with the greens. Remove the wok from the heat. Add the Aeroveg Red Frisée and sesame oil, then toss through — the residual warmth will barely wilt the frisée, leaving it with texture and a pleasant bitter edge.
  6. Serve. Divide between bowls and top with sliced spring onion, toasted sesame seeds, and nori strips if using.
Aeroveg Tip: Adding Aeroveg Red Frisée off the heat is the move that makes this recipe. Its lightly bitter character is the counterpoint to the richness of kimchi fried rice — overcook it and you lose both the flavour and the beautiful colour. A 30-second toss in residual heat is all it needs.