KIMCHI BOKKEUMBAB (KIMCHI FRIED RICE)

Kimchi Bokkeumbab (Kimchi Fried Rice) image

Provided by mykoreaneats

Time 40m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

8 tablespoons vegetable oil
3 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
1/2 tablespoon coarse salt
2 cups sliced leeks (or green onions)
4 cups cooked rice (the older the better)
1 tablespoon red chili pepper flakes (gochugaru)
6 large eggs (2 eggs scrambled)
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon sesame seeds
1/2 cup cabbage kimchi

Steps:

Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.
Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.
Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.
Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.

Nutrition Facts : Calories 660, Fat 37.8, SaturatedFat 6.4, Cholesterol 279, Sodium 1189.6, Carbohydrate 64, Fiber 2.4, Sugar 2.3, Protein 15.7