A kimchi fried rice recipe in the latest issue of "Food & Travel" magazine, a bottle of kimchi (unopened) given by the sponsors when I participated in The New Paper Big Walk" event few months back and some leftover cooked rice? Then don't waste the "resources", Just do it! Haha... so I whipped up this kimchi fried rice for my lunch. It's quite tasty and something for a change instead of the usual egg fried rice.
Kimchi Fried Rice (Serves 2)
1 cup Korean rice, washed and soaked for 1 hour (I used leftover long-grained cooked rice)
1 1/4 cups water
300g minced beef (I used chicken fillets)
1 1/2 tbsp soya sauce (for seasoning)
1/2 tbsp sesame oil
3 tbsp oil
3 tbsp chopped garlic
3 tbsp kimchi, chopped
black pepper, to taste
1/2 tbsp soya sauce (for frying)
2 tbsp chopped spring onions (I omitted as i did not have it).
- Drain the rice and place in a pot. Add water, cover and bring to a boil over high heat. When boling, turn heat to very low and cook for about 15 to 20 minutes. Turn off heat and let the rice stand, covered for 10 minutes. Fluff the rice and allow to cool before frying.
- Season the beef / chicken with soya sauce and sesame oil. Set aside.
- Heat the oil in a pan, brown garlic for 1 minute. Add beef / chicken and fry until browned, about 2 to 3 minutes.
- Add kimchi (together with the sauce), fry for 1 minute, then add rice and toss everything until well mixed.
- Season with black pepper and garnish with spring onions.
Adapted and slight modifications from: Food & Travel - Mar 2009 Issue