Kimchi Fried Rice with Fried Egg

Kimchi Fried Rice with Fried Egg

Kimchi is a popular side dish in Korea which is pickled vegetables with a variety of different seasonings. In today’s recipe, we are frying it with plain white rice, I am also adding seaweed into the dish but it is optional.

Ingredients:

Kimchi	White Rice	Seaweed

Soy Sauce  (for seasoning)	Egg

 

Method:

1. Cut up the kimchi into smaller pieces, and fry it in oil. (Optional)
2. Put warm rice into the pan with the kimchi, stir so that the kimchi sauce is evenly spread out within the rice.
3. Add soy sauce into the dish so that the dish isn’t too sour, since the kimchi is pickled, it will have a rather sour taste. But this sour taste goes well with the rice since the rice will have more of a subtle salty taste because of the soy sauce.
4. This last step is optional depending if you want to add seaweed into the dish or not but if you do, then cut the seaweed into little pieces and sprinkle this into the dish. The seaweed will not take long to cook since the heat from the rice should soften it quickly, therefore you can turn the heat off and transfer it onto a plate.
5. In a separate pan, heat up some oil and crack an egg into it. Cook until the egg white is cooked but the yolk is still running (this is optional as some people don’t particularly like running egg yolk). Once the egg is cooked to your liking, transfer it to the top of the rice.
6. For finishing touches, sprinkle some more seaweed on top of the dish but this, again, is optional and can be avoided if you dislike seaweed.

Writer: Suyani

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