Kimchi Fried Rice
Kimchi fried rice is a classic Korean dish that originated from using leftover rice and kimchi. It was originally made in households to avoid waste, but today it has become one of the world's most popular Korean street food dishes. Kimchi is made from fermented cabbage, which, thanks to its probiotic effect, is not only delicious but also healthy. The spicy, tangy taste of rice and kimchi creates a perfect harmony, which is further enriched by the soft yolk of the fried egg. If you like Asian flavors, you must try this recipe!
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Ingredients for this recipe
Servings: 2
400
g
Cooked Rice
200
g
Kimchi
2
Eggs
2
stalks
Green Onions
2
cloves
Garlic
2
tbsp
Soy Sauce
1
tbsp
Sesame Oil
1
tbsp
Gochujang (Korean Chili Paste)
1
tbsp
Sesame Seeds
1
tbsp
Oil
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Preparation Steps
1
Prepare the ingredients: chop the kimchi, green onions, and garlic. The kimchi juice is also important, so save it.
2
In a skillet, heat one tablespoon of oil over medium heat. Add the garlic and sauté for a few seconds until fragrant.
3
Add the kimchi and a little kimchi juice. Stir-fry for 2-3 minutes to allow the flavors to meld together.
4
Stir in the cooked rice and mix thoroughly to evenly coat the rice with the kimchi.
5
Add soy sauce, gochujang, and sesame oil. Mix well, then let it sizzle for 3-4 minutes, stirring occasionally.
6
In another skillet, fry the eggs sunny-side up. The yolks should remain slightly runny for the best flavor.
7
To serve, sprinkle the rice with finely chopped green onions and sesame seeds, then top with a fried egg.
