Kimchi Fried Rice (Kimchi Bok Eum Bap)

Name: Kimchi Fried Rice (Kimchi Bok Eum Bap)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1-2 serving(s)
Ingredients: 4 tablespoons vegetable oil (part sesame gives a good flavour); 1/2 cup kim chee, cut small and squeezed or drained; 1 garlic clove, minced; 1 cup prepared rice (preferably Korean or Japanese); 2 green onions, sliced on bias; 1 sheet korean fish cake, cut in bite-size pieces; 1 teaspoon sesame seeds; 1 teaspoon soy sauce; salt and pepper, to taste

(2)

Recipe by J. Ko

The name says it all. A great way to use up left over rice. Don't feel limited to the listed ingredients; mushrooms, a bit of meat, a scrambled egg etc... are all great in this dish. This recipe makes one really generous serving or two side dish servings. Multiplies easily.

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READY IN: 15mins

SERVES: 1-2

UNITS: US

INGREDIENTS

Nutrition

4

tablespoons vegetable oil (part sesame gives a good flavour)
¹⁄₂

cup kim chee, cut small and squeezed or drained
1

garlic clove, minced
1

cup prepared rice (preferably Korean or Japanese)
2

green onions, sliced on bias
1

sheet korean fish cake, cut in bite-size pieces
1

teaspoon sesame seeds
1

teaspoon soy sauce
salt and pepper, to taste

DIRECTIONS

Heat oil in wok or good-sized frying pan.
Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil!
Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through.
Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.

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