Kimchi fried rice
Korean Stir Fry Easy
Kimchi fried rice with an egg. Tangy, umami, a little crunch : express bokkeumbap in 20 minutes, ideal when the fridge is almost empty.
Dietary summary — not suitable for vegan · 5 unverified point(s)
- Not suitable forVegan
- Not verifiedVegetarian, Gluten, Lactose, Alcohol, Pork
5 min
Preparation
15 min
Cooking
Ingredients
Rice
250 g
Olive oil
20 ml
Egg
3 piece(s)
Pepper
1 pinch(es)
Kimchi
200 g
Preparation steps
1
If the rice is raw, cook it according to the package, drain and cool (cold rice fries better). Otherwise, fluff cold cooked rice.
2
Drain the kimchi and chop roughly. Beat the eggs in a bowl.
3
Heat oil in a wok or large skillet over high heat. Add the kimchi and cook 2 minutes.
4
Add the rice. Break up clumps and stir-fry 5 minutes until the grains are separate and lightly toasted.
5
Push the rice aside. Pour the eggs into the empty space, scramble 1 minute, then mix everything together.
6
Add pepper and serve piping hot.
Per serving
335 kcal
Calories
10 g
Protein
51 g
Carbs
10 g
Fat