Kimchi Fried Rice Ingredients:
- 1 egg
- 1 ½ cup of cold cooked rice
- 1 ½ cup chopped kimchi, with the juice squeezed out and saved
- 1 tablespoon cooking oil or butter
- A few drops of sesame oil
- 2 tablespoons chopped green onion
- Salt and pepper to taste
Kimchi Fried Rice Instructions:
First, to save time spent on washing another pan, fry the egg first on the frying pan you’ll cook your fried rice in. The best way to top kimchi bokkeumbap is of course with a sunny side up egg.
Next, drain off the kimchi juice (save this) and make sure it is as dry as you can make it to be. Chop into bite-size pieces.
Then, on the same pan over medium high heat, stir-fry the kimchi for about 2 minutes then add in the rice.
Then break up the rice as you stir-fry it together with the kimchi. Add in about 2 tablespoons of kimchi juice after the rice is all heated through and season with salt and pepper to taste. Add in about a tablespoon of chopped green onions and continue frying for about a minute more.
To serve, place in a bowl, top with fried egg, a few drops of sesame oil, some sesame seeds and some chopped green onion.
This Kimchi fried rice recipe is big enough to be shared, just add in another egg if serving two people.
This is a Korean recipe called Kimchi Bokkeumbap. It is easy to make and is quite filling.