Kimchi fried rice is quick, easy and inexpensive to make, so most Koreans like it. I am also one of those Koreans. Why do I like kimchi fried rice? Reason is very simple - I can say "It is one of my favorite lunch solutions!" and "I use it almost 3 times a week." It's a perfect lunch, because it is ready in a very short time and simple ingredients are always in my refrigerator.
Kimchi fried rice is a very simple dish, but the most important tip to make delicious fried rice is to use kimchi juice from the container to season the rice. No other seasonings are needed. Please remember.
Ingredients
1 bowl steamed rice
1 C kimchi, chopped
1 T kimchi juice
2 T green onions, chopped
1 t garlic, minced
2 t sesame seed oil
dried sea weed and egg
Directions
Heat the vegetable oil in a frying pan over medium heat and stir fry green onions and garlic until fragrant.
Add the chopped kimchi and stir fry 2-3 minutes. Add rice and stir fry until hot and fragrant. Season with kimchi juice to taste. Meanwhile in a non-stick frying pan, heat oil over medium heat and add egg. Turn down the heat to low and cook until egg white is cooked - sunny side up. Drizzle with the sesame seed oil and top with egg and dried seaweed.
Add the chopped kimchi and stir fry 2-3 minutes. Add rice and stir fry until hot and fragrant. Season with kimchi juice to taste. Meanwhile in a non-stick frying pan, heat oil over medium heat and add egg. Turn down the heat to low and cook until egg white is cooked - sunny side up. Drizzle with the sesame seed oil and top with egg and dried seaweed.
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