Searching out a ambitious, highly spiced dish that comes collectively in mins? Kimchi Fried Rice is your pass-to! Filled with umami, warmth, and luxury, this Korean-stimulated dish is best for a fast lunch or dinner the use of leftover rice and pantry staples.
Components:
1½ cups cooked rice (ideally bloodless, an afternoon antique)
½ cup well-fermented kimchi (chopped)
1 small onion (chopped)
1 tbsp kimchi juice (optional, for added flavor)
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
1 egg (optional)
1 spring onion (for garnish)
Toasted sesame seeds (elective)
Instructions:
Prep the Pan:
Warmth vegetable oil in a pan or wok over medium-high heat. Upload chopped onions and sauté till translucent.
Upload the Kimchi:
Toss in the chopped kimchi and stir-fry for 2–three mins till it’s barely caramelized. Upload kimchi juice for a deeper kick.
Mix in Rice and Sauce:
Add the cold rice and split any lumps. Stir in soy sauce and blend properly till the rice is calmly covered and barely crispy.
Pinnacle with an egg (non-obligatory):
In a separate pan, fry an egg sunny facet up. Region it on top of the fried rice before serving.
Finish with taste:
Drizzle sesame oil, garnish with spring onions and sesame seeds.
This dish is highly spiced, savoury, and pleasurable—the appropriate one-bowl wonder that brings restaurant vibes immediately on your kitchen!
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