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Kimchi Fried Rice Recipe

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This recipe for Kimchi Fried Rice, by , is from Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Arianne Mast


170 grams Kimchi (3/4 cup packed, chopped)
1/3 cup Kimchi juice
1 tablespoon Gochujang
1/2 tablespoon Soy sauce
2 teaspoons Toasted sesame oil
560 grams Cooked short-grain rice (about 3 cups)
1 tablespoon Vegetable oil
1 Scallion (finely chopped)
2 Sunny side up eggs

1. Before you measure out the kimchi, squeeze out as much juice from the kimchi as you can, into a liquid measuring cup, this liquid is the "kimchi juice"

2. Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved.

3. Drizzle the sesame oil on the rice and stir to break up any big clumps.

4. Put the vegetable oil in a frying pan and heat over medium-high heat until hot. Add the chopped kimchi and stir-fry until the kimchi is starting to brown and is very fragrant.

5. Add the rice and stir-fry with a silicon spatula, pressing down on any clumps until the rice is uniform in colour. Pour the kimchi juice mixture over the rice, and turn up the heat to high. Stir-fry, tossing the rice occasionally until the rice starts to brown, and doesn't stick together quite as much.

6. Since kimchi varies in saltiness, taste the kimchi bokkeumbap and add more soy sauce if needed.

8. When the fried rice is done, add the scallions and then plate. Top each serving with a sunny-side up egg.




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