KIMCHI LOVERS UNITE! Savour luscious beads of Korean Short-Grain rice perfectly enveloped in tangy and spicy Kimchi. Definitely one of my favourite meal prep recipes to date! Ready in less than 10 mins!
Cooking Time: 10 mins | Serves 2 pax
Ingredients
150g Kimchi, Chopped
1 Cup Korean Shortgrain Rice, Cooked
1/4 Tsp Ground White Pepper
1 Tsp Red Chili Pepper Paste or "Gochujang"
1 Tsp Red Chili Pepper Flakes or "Gochugaru"
3 - 4 Tbsp Seasoned Seaweed, Crushed
1 Tbsp Sesame Oil
Pinch of Salt, to taste
1 Egg - Optional
1 Tbsp Cooking Oil
Directions
Add cooking oil to a heated pan and stir-fry Kimchi.
Add cooked rice, white pepper, Gochujang and Gochugaru and stir-fry until each grain of rice is well coated.
Toss in crushed seaweed and sesame oil and stir fry a few more times till fragrant. (Add a pinch of salt here if you like your Fried Rice tastier!)
Add a fried egg on top and it's ready to serve!
Mix with me!
Made too much? Store the extras in an airtight container and keep refrigerated. The fried rice should keep well for the next 2 - 3 days. Reheat in a frying pan before consuming.
Enjoy!
Signing off, Cher
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