Trish yee
Prep Time [preptime]
min
Cook Time [cooktime]
min
- Korean
- Sides
[averagerating]/5
Kimchi Fried Rice
Kimchi is probably the most common and iconic dish of Korea and it is like a staple in Korean cuisine that you must have it when you are eating Korean food. It is a fermented salted vegetables usually made using napa cabbage. Kimchi is so versatile that you can eat it on its own or adding in to any dish. I love adding kimchi to my fried rice as it adds extra flavour to the rice! You can also try adding kimchi to your favourite noodles or meat!
Equipment
- Rice Cooker
Ingredients
- 5 cups Cooked Rice
- 200 grams Pork Belly Beef Porterhouse or Boneless Chicken Thigh, sliced thinly.
- 2 cups Kimchi Chopped
- 1/2 cup Kimchi Juice
- 1/2 cup Water
- 3 tbsp Gochujang
- 1 tbsp Oil
- 2 stalks Spring Onion Sliced
- 1 tbsp Sesame Seeds
- 1 sheet Kim Seaweed
- 1/2 tbsp Soy Sauce
- 1/4 tsp Black Pepper to taste
- 4 qty Egg Beaten
Instructions
- Heat up a large fry pan or wok and add oil. Fry Kimchi and meat for a few minutes until cooked.
- Add rice, kimchi juice, water and gochujang. Stir until combined.
- Add sesame oil and remove from heat. Add spring onion, seaweed and sesame seeds. Season with soy and black pepper to taste.
- Fry an egg (sunny side up) to complete the dish.
Notes
- The recipe calls for short grain rice. Other type of rice would taste funny.
- Try our homemade kimchi at our online store today!
Nutrition
Calories: 375kcal
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