Friday, 23 November 2012

kimchi fried rice recipe 2013

Unlike scrambled eggs and added Sino-Thai fried rice or a pillow, a sunny even crowns eggs in the dish and stir before eating. If you are worried about the runny yolk, and use pasteurized eggs. Golden rice crispy, delicious chunks of onion and garlic, and heat of spicy chili paste and white light combine to make something bigger and better than the sum of its parts.
To make the dish vegetarian fried tofu into small cubes and soft Add to that the contrast fabric instead of eggs well. Base and crispy spicy tofu sour cream compensate well. Maybe I'll do it again, just to check.

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, sliced
  • 3 scallions, chopped
  • 1 cup diced vegetables
  • 3 cups cooked rice
  • 1 cup kimchi, drained and chopped
  • 1 teaspoon sesame oil
  • 2 tablespoons Korean chili paste (kochujang)
  • 2 eggs
  •   Instructions
    1.) Heat a wok or skillet over high heat. Add oil, garlic, and scallions. Cook about 20 seconds.2.) Add diced vegetables and stir-fry until starting to brown (this will vary depending on what veggies you use). 3.) Add rice, stirring until coated with oil. Cook over high heat until browned, tossing occasionally, but leaving rice in contact with the bottom of the pan for maximum crispiness. 4.) Add kimchi, sesame oil, and chili paste. Stir fry one more minute until heated through and thoroughly combined.5.) Fry eggs sunny-side up. Serve over fried rice. Stir together before eating.
    Prep time: Cook time: Total time: Yield: 2 servings

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