Kimchi Fried Rice

• porsi: 2 servings
• waktu aktif: 5 minutes
• total waktu: 20 minutes

Bahan-bahan

2 green onions/scallions

2 cloves garlic

1 cup napa cabbage kimchi (drained; use over-fermented, sour kimchi; or substitute fresh, non-sour kimchi and add a bit of vinegar for a tangy flavor)

2 Tbsp kimchi juice (drained from jar) (if you don’t have enough juice, add salt to season the fried rice)

2 Tbsp neutral oil (divided)

2 tsp gochujang (Korean chili paste)

½ Tbsp soy sauce

2 servings cooked Japanese short-grain rice (preferably day-old rice at room temperature; about 1 cup, 150 g per serving)

1 tsp toasted sesame oil

1 tsp toasted white sesame seeds

freshly ground black pepper

5 pieces Korean seaweed (shredded; optional)

2 large eggs (50 g each w/o shell) (1 fried egg per person to serve on top)

Petunjuk

Gather all the ingredients. For the cooked rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. If you just cooked the rice, transfer it to a baking sheet lined with parchment paper, let the moisture evaporate, and bring it to room temperature.

Slice the white part of 2 green onions/scallions thinly. Cut the green parts diagonally and set half aside for garnish. Also, mince 2 cloves garlic.

Using kitchen shears, cut 1 cup napa cabbage kimchi into bite-size pieces.

In a large wok, heat 1 Tbsp neutral oil over medium-high heat and add the white part of the scallion and the minced garlic. Cook, stirring constantly, until fragrant.

Add the kimchi and 2 Tbsp kimchi juice (drained from jar) and cook for 1 minute to combine with the scallion.

Add 2 tsp gochujang (Korean chili paste) and ½ Tbsp soy sauce and cook stirring for 1 minute until the kimchi starts to get soft. If the kimchi starts to stick to the bottom but is not cooked through yet, add a little bit of water or more kimchi juice. You can also add more kimchi juice if you like it spicy. Make sure you cook the kimchi thoroughly before adding the rice.

Reduce heat to low and add 2 servings cooked Japanese short-grain rice, stirring thoroughly to combine. Cook until the rice is warmed through, about 1–2 minutes. Toss the wok to keep the ingredients from sticking to the bottom of the pan.

Lastly, sprinkle in 1 tsp toasted sesame oil, 1 tsp toasted white sesame seeds, and some of the green scallion parts (save some for garnish). Add a pinch of freshly ground black pepper. Toss the ingredients in the wok from time to time if they look like they might burn and stick to the pan.

Meanwhile, in a nonstick frying pan, heat 1 Tbsp neutral oil over medium-high heat and add 2 large eggs (50 g each w/o shell). Turn down the heat to low and cook until the egg white is completely cooked. The tip I learned to make a perfect sunny side up is to scoop the hot oil from the pan with a spoon and pour it over the uncooked egg white so that it will cook faster without overcooking the egg yolk.

Serve the Kimchi Fried Rice on individual plate topped with a fried egg. Sprinkle with scallions and 5 pieces Korean seaweed (shredded).

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for a month.

Nutrisi

• Kalori: 351 kcal
• Total Lemak: 21 g
• Lemak Jenuh: 4 g
• Lemak Tak Jenuh: 16 g
• Lemak Trans: 1 g
• Kolesterol: 186 mg
• Natrium: 314 mg
• Total Karbohidrat: 31 g
• Serat Diet: 1 g
• Total Gula: 1 g
• Protein: 9 g