Kimchi Fried Rice (Kimchi Bokkeum Bap)
Recipe: #29362
April 15, 2018
Categories: Breakfast, Eggs, Rice, White Rice, Korean, Brunch Wok/Stir-Fry, Oil, more
"From our Sunday newspaper, The Sunday Times. Times are estimated."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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