Kimchi Fried Rice
Ground pork, eggs and kimchi for bold, savory heartiness
- Nutrition facts are for one serving.
- Nutrition values based on the use of 10 g (about 1 Tbsp) of green onion.
Ingredients(Servings: 2)
Directions
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Roughly chop the kimchi and drain off excess juice. Mince the onion. Beat the egg.
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Heat 1 Tbsp of the sesame oil over medium heat in a fry pan. Pour in the beaten egg, soft scramble, then remove.
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In the same fry pan heat the remaining 1 Tbsp of sesame oil, add in the onion and ground pork and thoroughly stir-fry. Once cooked through add in the rice while breaking apart and combining.
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Add in the kimchi, season with the soy sauce and pepper, return (2) to the fry pan and stir-fry all ingredients together to combine well. Serve onto dishes and sprinkle with the green onions.
Cooking Basics
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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