Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 eggs
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, carrot, and bell pepper and sauté for 3-4 minutes until softened.
3. Add the garlic and sauté for an additional minute.
4. Add the kimchi and sauté for 2-3 minutes until heated through.
5. Add the cooked rice to the skillet and stir to combine with the vegetables and kimchi.
6. In a small bowl, whisk together the soy sauce, sesame oil, and gochujang.
7. Pour the sauce over the rice and stir to combine.
8. Push the rice mixture to one side of the skillet and crack the eggs into the empty side.
9. Scramble the eggs until cooked through, then stir them into the rice mixture.
10. Add salt and pepper to taste.
11. Top the rice with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 12g
Carbohydrates: 41g
Protein: 9g
Sodium: 720mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- You can use any type of oil instead of vegetable oil.
- Instead of gochujang, you can use sriracha or another hot sauce.
Variations:
- Add cooked shrimp or chicken to the rice for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped bacon or ham for a smoky flavor.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the vegetables into small, bite-sized pieces.
- Don't overcook the eggs, as they will continue to cook when mixed with the rice.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kimchi Fried Rice Bap in a bowl or on a plate.
Garnishes:
Top the rice with additional sliced green onions or sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Cucumber salad
- Edamame
Troubleshooting advice:
- If the rice is too dry, add a splash of water or more sauce to moisten it.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Kimchi Fried Rice Bap is a popular Korean dish that combines the flavors of kimchi, rice, and vegetables.
Flavor profiles:
Savory, spicy, and tangy.
Serving suggestions:
Serve the Kimchi Fried Rice Bap as a main dish for lunch or dinner.
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Region: Korean