Kimchi Fried Rice (Kimchi Bokkeum Bap)

2
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (366.8 g)
  • Calories 954.2
  • Total Fat - 29.5 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 208.3 mg
  • Sodium - 1120.5 mg
  • Total Carbohydrate - 126.9 g
  • Dietary Fiber - 21.4 g
  • Sugars - 20.9 g
  • Protein - 46.6 g
  • Calcium - 474.2 mg
  • Iron - 11.1 mg
  • Vitamin C - 10 mg
  • Thiamin - 0.7 mg

Step 1

Heat the vegetable oil in a large frying pan or wok over medium high heat and add the garlic and stir fry for 1 minutes until fragrant and then add the kimchi and stir fry for another minute.

Step 2

Add the rice and using the back of a wood spoon to break up any clumps.

Step 3

Add the kimchi juice and chilli paste and stir fry for 3 to 4 minutes until well combined and then reduce heat if the rice begins to stick.

Step 4

Add the sesame oil and season and then add half the spring onion, mix, then divide the rice between two bowls.

Step 5

Garnish with the remaining spring onion and top each bowl with a fried egg.

Step 6

Serve immediately.

Step 7

To make a fancier version of this dish, add thin slices of cooked pork belly bacon or span'

Tips & Variations


No special items needed.

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