Kimchi Fried Rice (Kimchi Bok Eum Bap) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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The name says it all. A great way to use up left over rice. Don't feel limited to the listed ingredients; mushrooms, a bit of meat, a scrambled egg etc... are all great in this dish. This recipe makes one really generous serving or two side dish servings. Multiplies easily. Ingredients:
4 tablespoons vegetable oil (part sesame gives a good flavour) |
1/2 cup kim chee, cut small and squeezed or drained |
1 garlic clove, minced |
1 cup prepared rice (preferably korean or japanese) |
2 green onions, sliced on bias |
1 sheet korean fish cake, cut in bite-size pieces |
1 teaspoon sesame seeds |
1 teaspoon soy sauce |
salt and pepper, to taste |
Directions:
1. Heat oil in wok or good-sized frying pan.
2. Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil!
3. Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through.
4. Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.
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