Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup Nakji-Yeonpo-Tang (spicy octopus and seaweed soup)
- 1/2 cup chopped kimchi
- 1/4 cup chopped onion
- 1/4 cup chopped scallions
- 2 cloves minced garlic
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1 tablespoon butter
Special Equipment Needed:
- Wok or large frying pan
- Spatula
Step-by-Step Instructions:
1. In a wok or large frying pan, heat vegetable oil over medium-high heat.
2. Add chopped onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.
3. Add chopped kimchi and stir-fry for another 1-2 minutes.
4. Add cooked rice, Nakji-Yeonpo-Tang, sesame oil, soy sauce, salt, and black pepper. Stir-fry for 3-4 minutes until well combined and heated through.
5. Push the fried rice to one side of the wok or frying pan, and crack two eggs onto the other side. Scramble the eggs until cooked, and then mix them into the fried rice.
6. Add chopped scallions and butter, and stir-fry for another 1-2 minutes until the butter is melted and the scallions are slightly softened.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 360
- Fat: 17g
- Carbohydrates: 43g
- Protein: 11g
Substitutions for ingredients:
- Nakji-Yeonpo-Tang can be substituted with any spicy seafood soup or broth.
- Kimchi can be substituted with any pickled vegetables or sauerkraut.
- Onion can be substituted with shallots or leeks.
- Scallions can be substituted with chives or green onions.
- Butter can be substituted with margarine or olive oil.
Variations:
- Add diced carrots, peas, or corn for extra color and nutrition.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add cooked shrimp, chicken, or beef for extra protein.
- Use different types of kimchi or pickled vegetables for different flavors.
Tips and Tricks:
- Use day-old rice for better texture and flavor.
- Make sure the wok or frying pan is hot before adding the ingredients.
- Stir-fry quickly and constantly to prevent burning and sticking.
- Adjust the seasoning to your taste.
Storage Instructions:
- Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the fried rice in the microwave or on the stove with a little bit of water or broth to prevent drying out.
Presentation Ideas:
- Serve the fried rice in a bowl or on a plate, garnished with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions, sesame seeds, or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
- Steamed broccoli, carrots, or bok choy.
- Mixed green salad with Asian dressing.
Troubleshooting Advice:
- If the fried rice is too dry, add a little bit of water or broth to moisten it.
- If the fried rice is too wet, stir-fry for a few more minutes to evaporate the excess liquid.
Food Safety Advice:
- Make sure all the ingredients are cooked and heated through before serving.
- Store any leftover fried rice in the refrigerator and consume within 3 days.
Food History:
- Nakji-Yeonpo-Tang is a popular Korean seafood soup made with octopus, seaweed, and vegetables. It is known for its spicy and savory flavor.
Flavor Profiles:
- Spicy, savory, umami, slightly sweet.
Serving Suggestions:
- Serve the fried rice as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean