KIMCHI FRIED RICE

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Kimchi Fried Rice image

This is a simple but delicious version of kimchi fried rice, and a great way to use up leftover rice. You can also add chopped leftover meat or vegetables you have in the refrigerator.

Provided by PanNan

Categories     Korean

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
3 cups white rice (or brown rice, preferably made the night before)
1 cup kim chee, chopped (kimchi)
1/4 cup kimchi juice (liquid from the kimchi container)
1/4 cup water
2 -3 tablespoons gochujang
3 teaspoons sesame oil
2 eggs
1 green onion, chopped
1 tablespoon roasted sesame seeds
1 sheet nori, shredded (the Korean ingredient is called gim-gui, a thin roasted seaweed sheet)

Steps:

  • Heat up a wok or pan over medium heat. Add the oil.
  • Add kimchi and stir-fry for 1 minute.
  • Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.
  • Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.
  • Add sesame oil and immediately remove wok/pan from heat.
  • Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately.

Nutrition Facts : Calories 1260.5, Fat 23.2, SaturatedFat 4.2, Cholesterol 186, Sodium 93.3, Carbohydrate 229.4, Fiber 9, Sugar 0.4, Protein 26.5

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