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Kimchi Fried Rice

by cherry (follow)
Easy (2874)      Vegetarian (1517)      Simple (966)      Asian (483)      Rice (247)      Korean (14)     
I'm not Korean, but there's never a time that there isn't any kimchi in my fridge! Sometimes I eat it alone as a side dish, but most of the time I cook fried rice with it.

It's very simple, yet delicious; all you need is some kimchi, and left over ingredients in your fridge.

Preparation Time: 15minutes
Cooking Time: 10 minutes
Makes: 1 servings

Some Kimchi
Some left over vegetables
1 Egg
1/2 tsp of Tobanjan (Hot Bean Sauce)
1 tsp of sesame oil
1/2 cup of rice

First of all, you will need to cook rice. I recommend using medium grain rice here, but you can use any kind of rice you prefer.

Start chopping up vegetables into thin slices. This time round, I had a quarter of an onion, and some bokchoy. Other vegetables that I suggest are carrots, green beans, bean sprouts, and spring onions.

Once the vegetables are cut, and the rice is ready, preheat the pan and pour the sesame oil evenly. Fry the vegetables on medium heat until they are cooked.

Insert the rice into the pan, and mix with the vegetables until both the rice and vegetables are evenly distributed.

Put the kimchi and tobanjan, and mix it thoroughly so that the rice is red from the kimchi and tobanjan throughout.

Once everything is well mixed, place the rice on a plate or bowl, with a sunny-side up egg on top, and you're done!

There are many variations you can try with this kimchi fried rice. If you want something more bibimbap-like, you can fry some thinly sliced beef or pork before you fry the vegetables. Use cucumbers as well. If you think making a sunny-side up is too much of a hassle, you can always just make scrambled egg, and mix it with the end product.

I like this Recipe - 14
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