Delicious Korean Kimchi Fried Rice Recipe To Try

Producer: Peuli Bakshi Editor: Aparna Singh

Ingredients

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2 cups cooked rice (preferably day-old) 1 cup kimchi (chopped) 2 tablespoons kimchi juice 1 tablespoon vegetable oil 1 tablespoon sesame oil 2 cloves garlic (minced) 1 small onion (finely chopped) 1/2 cup mixed vegetables (carrots, beans, peas) 1 tablespoon soy sauce 1 teaspoon gochujang (Korean chili paste) 2 green onions, chopped 1 egg Sesame seeds

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Heat vegetable oil and sesame oil in a frying pan in medium heat.

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Add minced garlic and finely chopped green onions in it.

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Stir in chopped kimchi and cook for about 3-4 minutes until it softens.

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Add cooked rice to the pan. Break up any clumps and mix thoroughly with the kimchi.

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Pour in the kimchi juice, soy sauce, and gochujang (optional, for extra spice). Stir well to combine.

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Add mixed vegetables (carrot, beans, peas) and cook for an additional 3-4 minutes until they are tender.

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Push the rice to one side of the pan. Make a scrambled egg on the empty side. Once cooked, mix it into the rice.

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Garnish with sesame seeds and serve hot lip-smacking kimchi fried rice.

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