Kimchi Fried Rice 김치 볶음밥
Ingredients
- 1 cup Kimchi cut into thumbnail size pieces
- 150 g Bacon or pork, cut into thumbnail size pieces
- 1 pack Enoki mushrooms root removed, rinsed and drained
- 3 cups Steamed white short grain rice or medium grain rice
- 4 Eggs cooked sunny side up or per your preference
- ½ tsp Garlic minced
- ¼ cup Kimchi juice
- ½ tbsp Sesame oil
- 1 tbsp Roasted sesame seeds to garnish
- ½ stalk Green onion to garnish thinly sliced (optional)
- Roasted seasoned seaweed shredded (optional)
Instructions
- On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
- Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
- Add the Kimchi and stir until nearly cooked.
- Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
- Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
- Add the sesame oil and mix them well. Remove from the heat.
- Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top.
- DONE!