Kimchi Fried Rice
Ingredients
- 3 bowls steamed rice (3 cups)
- 1-2 cup chopped kimchi
- ¼ cup kimchi juice
- 3-4 tablespoons gochujang
- gochugaru
- soy sauce
- black pepper
- egg
- 3 teaspoons sesame oil
- 1-2 large brown onion, rings
- 1 tablespoon roasted sesame seeds
- 800g of chicken thigh fillets (Marinate with black pepper and rice vinegar)
- Seaweed seasonings.
Directions
- Oil the pan and fry the brown onions.
- Add the kimchi in, and stir fry for a short time.
- Add the chicken thigh fillets, and add some gochugaru (korean red pepper)
- Add a tablespoon of soy sauce, and fry the chicken till it's cooked through.
- Add the rice in, and start mixing it up.
- Fry an egg in a separate pan.
- Take it off the heat, and dress up with sesame oil and garnish with spring onions if you like.
- Upon serving, garnish the fried rice with sesame seeds and seaweed seasoning. Serve with the fried egg.
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