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Korean Kimchi Fried Rice
Rate this recipeKorean food always wins over food lovers, and this kimchi fried rice is no exception. Fried rice is already delicious, and with spicy kimchi it's even better.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
30 minutes
Servings
2
Level
Easy
Ingredients
Cooked rice
2 bowl
Napa cabbage kimchi
0.5 bowl
Seaweed
1 sheet
Korean chili paste (gochujang)
2 tablespoon
Eggs
3 piece
White sesame seeds
1 tablespoon
Implementation Steps
01
- Dice the kimchi.
- Fluff the rice so it's dry.
- Crack 1 egg into a bowl and beat it.
- Cut the seaweed into small pieces.
- Fluff the rice so it's dry.
- Crack 1 egg into a bowl and beat it.
- Cut the seaweed into small pieces.
02
- Heat oil in a pan. When it's hot, add the kimchi and toss well.
- When the kimchi has softened, add the egg and stir-fry with the kimchi until cooked.
- When the kimchi has softened, add the egg and stir-fry with the kimchi until cooked.
03
- Once the egg and kimchi are cooked, add the rice, 1 tablespoon of seasoning powder and 2 tablespoons of chili paste and fry together.
- When the rice and kimchi are well combined and almost done, add the seaweed, toss for another 2 minutes, then take the pan off the heat.
- When the rice and kimchi are well combined and almost done, add the seaweed, toss for another 2 minutes, then take the pan off the heat.
04
- Heat a little oil in another pan to fry an egg (fry it on one side only over low heat so it keeps a nice shape).
- Put the rice on a plate, top with the egg and white sesame seeds, and enjoy.
- Put the rice on a plate, top with the egg and white sesame seeds, and enjoy.
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Korean Kimchi Fried Rice