One of those MCO days again. Luckily I've prepared the kimchi beginning of this year when my father was hospitalised and not wanting to waste any vegetables. Now I need to clear up some of the kimchi so here's a fried rice recipe that I have cooked up.
KIMCHI FRIED RICE
Prep Time: 10 minutes | Cooking Time: 15 minutes | Yields: 2 to 3 paxs
Ingredients
4 cloves Garlic
1 medium Onion
1 cup Kimchi
2 cups Cooked Rice (overnight preferred to avoid mushy fried rice)
2 Eggs
2 tbsp Cooking Oil + 1 tbsp for Eggs
You can add chicken, meat, or bacon if you like. I did mine without.
Seasonings
2 tbsp Soy Sauce
2 tsp Black Soy Sauce
2 tsp Oyster / Hoisin Sauce (seafood sauces)
Salt & Pepper to taste
Topped
Fresh Spring Onions
Fried Shallots
Steps
1. Chop the garlic, onions, and kimchi.
2. Heat up wok. Add cooking oil. When oil is hot enough, add garlic to saute.
3. When garlic begins to turn golden brown, add onions and continue to saute.
4. Then add in Kimchi to heat it up abit.
5. Stir in the seasonings so that it is well mixed.
6. Then add in the rice. Be sure to loosen the rice so that it is not lumpy. Stir well until the rice is coated.
7. Make a well in the middle of the rice by pushing it aside in the wok. Add cooking oil to heat up. Crack the eggs and let it fried. Once the eggs almost cooked, mashed the eggs and toss in the rice to stir. (Sometimes I cracked the eggs separately in a cup, add a pinch of salt and pepper, beat up then pour in.)
6. Once done, serve in plate and topped off with spring onions and fried shallots. You can also add chinese celery if you like.
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