INGREDIENTS:
- 5 cups cooked rice
- 1 bottle (200 g) Kimchi, juiced squeezed out and chopped (or use homemade kimchi)
- ¼ cup of the Kimchi Juice
- 5 cloves garlic, minced
- 1 tbsp soy sauce
- Fried egg (sunny side up), for garnish
- chopped scallions and red pepper flakes, for garnish
- gochujang (optional)
- 1 tbsp cooking oil
HOW TO COOK:
- In a bowl, combine the soy sauce and Kimchi juice then set aside.
- Pour and heat the oil in a skillet and the sauté garlic until fragrant.
- Add- in the chopped Kimchi, and saute with garlic until a little brown.
- Add- in the cooked rice and mix well.
- Drizzle with half of the Kimchi juice/soy sauce mixture and continue stirring on low heat until the rice is uniform in color.
- Add more Kimchi juice/soy sauce if necessary (it should be red and fragrant with the aroma of kimchi.)
- Add more soy sauce to taste.
- Remove from heat and transfer the cooked Kimchi Fried Rice into serving bowls and top each bowl with fried egg.
- Garnish with chopped scallions and red pepper flakes before serving. Enjoy!
IMAGE: koreanbapsang.com
Also try: Bagoong Fried Rice
