Mild kimchi rice omelette
Warm rice, soft omelette and a restrained scoop of kimchi. Umami and soft tang, nothing harsh : a mild Korean bowl that introduces the flavour gently, in 20 minutes.
Dietary summary — not suitable for vegan · 5 unverified point(s)
- Not suitable forVegan
- Not verifiedVegetarian, Gluten, Lactose, Alcohol, Pork
Ingredients
Preparation steps
Cook the rice in a large pot of salted water according to the package until tender. Drain well and set aside (warm or cold rice fries better).
Rinse the kimchi thoroughly under cold water to mellow the acidity and heat. Drain, pressing lightly, then chop finely.
In a bowl, beat the eggs with a pinch of salt until smooth.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the chopped kimchi and cook 1 to 2 minutes to drive off moisture.
Add the rice. Break up clumps with a spatula and fry 4 to 5 minutes, stirring often, until the grains are coated and lightly golden.
Spread the rice-kimchi mixture flat in the pan. Pour the beaten eggs over to cover evenly.
Lower the heat, cover and cook 4 to 5 minutes until the omelette is set but still soft in the centre.
Slide onto a plate, cut into portions and serve at once.