Yen Can Cook ~ Kimchi Fried Rice

Fried rice is a quick and delicious way to transform leftovers into something delicious! It is a very popular staple food in any Chinese eateries and the primary reason for the continued popularity and ubiquity of this dish comes down to two things: its adaptability and the fact that people almost always cook too much rice. *nodding in agreement

Though we sometimes think of certain ingredients being typical (eggs, garlic), the only thing you need to make fried rice is heat, rice, and oil. Anything else you add is up to you. 

Today’s recipe is Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥), which use two items commonly found in Korean (and Malaysian perhaps?) pantries and refrigerators – rice and Kimchi. This recipe is humble food that is can be easily prepared at home, but you might also see it in most of the Korean restaurants.

My version is the simplest version with only rice + kimchi + onion. Additional ingredients such as egg, bacon, spam, ham, sausage, chicken, shrimp, diced vegetables can be incorporated into your Kimchi fried rice too, so feel free to experiment.

 

Ingredients (Serve: 2-3)

3 cups leftover cooked rice

120g Kimchi

1/2 yellow onion, diced

Cooking oil

Sauce

50ml Kimchi juice

1 tablespoon Gochujang

1.5 teaspoon soy sauce

2 teaspoons sesame oil

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Step 1: Squeeze out the Kimchi juice from the Kimchi and chop the Kimchi. If it is less than 50ml, add some juice from the Kimchi jar.

Step 2: Combine the ingredients of sauce and mix well. Make sure the Gochujang is incorporated into the sauce.

Step 3: Heat up cooking oil in a wok, add in diced onion and Kimchi, stir fry until fragrant.

Step 4: Add in the leftover cooked rice, stir and break up the lumps (if any) into separated grains. Pour in the sauce mixture and stir until the grains are evenly coated. Continue to stir-fry for a minute or two until the rice becomes toasty.

Step 5: Serve hot topped with cheese and fried egg (optional). 

 

HAPPY COOKING!  #dudukrumahagain #stayhealthy

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