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We hope you got benefit from reading it, now let’s go back to korean kimchi fried rice (easy) recipe. To make korean kimchi fried rice (easy) you only need 9 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Korean Kimchi Fried Rice (Easy):
- Take 250 g glutinous rice (Korean rice or Japanese sushi rice)
- Prepare 200 g kimchi
- Get 100 g Spam
- Get 10 g scallion
- Provide 2 tbsp soy sauce
- Get 2/3 tbsp chilli powder
- Take 1/2 tbsp sugar
- You need 1 tbsp sesame oil
- Provide Vegetable oil
Instructions to make Korean Kimchi Fried Rice (Easy):
- Clean and chop scallions, dice spam into small cubes (half inch or 1cm), cut kimchi into bite size slices (scissors keep your hands clean)
- Lightly coat frying pan and stir fry to slightly brown scallions. Then add spam and bring to light brown.
- Add sugar and chilli powder and stir to quickly coat scallions and spam.
- Add kimchi and quickly stir fry until light browning appears.
- Gather ingredients to one side of the pan. Tilt pan slightly and add soy sauce. Let soy sauce sizzle first (this adds smokey flavor) before adding slowly to the other ingredients and allowing flavor to spread evenly. Story fry quickly until almost all excess moisture on pan is gone.
- Turn off heat and mix rice in thoroughly.
- Once mixed thoroughly, put back on heat and add sesame oil. Lightly fry in remaining oil until sesame aroma is evenly spread and rice is hot.
- Serve to taste with chopped seaweed laver, sesame seeds and fried egg
The trick is in how the ingredients are combined, which can turn it into one of the most flavorful rice dishes ever. Kimchi fried rice is a super simple, fast, and delicious meal made with leftovers and the bold flavor of kimchi in one pan! Kimchi fried rice, or Kimchi Bokkeumbap, is a great way to use your kimchi and jazz up leftovers. It's so quick and easy, you can whip it up in no time, even on a crazy day. Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in South Korea.
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