Kimchi fried rice

Kimchi fried rice

Kimchi bokkeumbap

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
200g short-grain white rice
2 tablespoons vegetable oil
250g Pickled cabbage, chopped into 1-cm chunks
2 tablespoons sesame oil
2 tablesoons soy sauce
sea salt
2 spring onions, finely chopped
2 fried eggs, to serve

Method

  1. Rinse the rice in plenty of cold running water, then place in a saucepan. Cover with 5–6 times its volume in cold water, then bring to the boil. Simmer for 15–20 minutes, until the rice is cooked through, then drain well.
  2. Heat the vegetable oil in a large frying pan or wok and fry the kimchi for 2–3 minutes. Add the cooked rice, sesame oil and soy sauce, and stir-fry for a further 2–3 minutes. Season to taste with more soy sauce or sea salt as needed.
  3. Stir through the spring onions, and serve hot, with a fried egg on top if you wish.
Tags:
Korean
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