Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kimchi fried rice. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of spring onion. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions.

Kimchi Fried Rice is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Kimchi Fried Rice is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have kimchi fried rice using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi Fried Rice:

1. Take 1 1/2 bowls' worth Hot cooked white rice
2. Make ready 100 grams Kimchi
3. Prepare 2 Eggs
4. Make ready 50 grams Char siu
5. Make ready 2 Green onions
6. Make ready 2 pinch Salt
7. Take 1 dash Pepper
8. Take 1 Vegetable oil
9. Make ready 1 dash Kimchi liquid

You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. The best fried rice should toasty and dry, not wet and lumpy. The reddish color and the pungent kimchi taste and aromas beckon.

Steps to make Kimchi Fried Rice:

1. Wring out the kimchi and finely chop it. You'll use the juice from the kimchi later so put it to one side. Cut up the char siu.
2. Add 2 pinches of salt and a little pepper to a plate for later use. Finely chop the green onions. Beat 1 egg in a bowl.
3. Make the soft-boiled eggs. Put the eggs into a pan with a tight lid along with 100 ml water. Close the lid and heat on a strong heat until the water boils then turn down to a medium heat.
4. After exactly 6 minutes since starting cooking, switch off the heat and leave the eggs to sit for 3 minutes. By the way, if you leave them for 6 minutes you will get hard boiled eggs.
5. Heat up a wok and add the oil and beaten egg along with the rice. Whilst loosening the mixture, stir-fry all of the other fillings together on a strong heat.
6. Lastly drizzle the kimchi juice in from the sides of the wok and mix well. Check the taste and add the salt and pepper as necessary. Add the rice to a dish, top with green onions and serve with the soft-boiled eggs.

The best fried rice should toasty and dry, not wet and lumpy. The reddish color and the pungent kimchi taste and aromas beckon. As kimchi is fully fermented, you can freeze Kimchi fried rice for up to a week, making it a perfect dish for meal prep. Kimchi fried rice (bokumbap or bokkeumbap) makes for a simple meal that helps you use two items commonly found in Korean pantries and refrigerators—rice and kimchi. This recipe is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries.

So that is going to wrap this up with this exceptional food kimchi fried rice recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!