In this dish, I take advantage of all that built-in flavour to create a hearty bowl of fried rice that requires almost no added seasonings. With just a few fresh garnishes, leftover rice gets an umami-flavoured adrenaline shot.
Courtesy of Bonnie Mo.
3 cups leftover steamed rice or freshly made rice, completely cooled
1 tsp vegetable oil
1 cup kimchi, chopped
2 - 3 Tbsp Korean red pepper paste (gochujang)
3 tsp sesame oil
Sesame Fried Egg4 eggs
2 Tbsp toasted sesame oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet roasted seaweed, shredded
1. In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about 1 minute.
2. Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.
Sesame Fried Egg1. Heat the oil in a pan and fry eggs one at a time until desired doneness. Remove from heat.
2. Place fried egg over kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.
See more: Asian, Dinner, Eggs/Dairy, Fry, Korean, Lunch, Rice/Grain
https://www.foodnetwork.ca/recipe/kimchi-fried-rice-with-a-sesame-fried-egg/15266/
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