Kimchi Fried Rice

Name: Kimchi Fried Rice
Yield: 4 orang
Cuisine: Indonesia
Ingredients: 3 cups cooked rice, if freshly cooked, leave it out for up to 10 mins at room temperature to cool down; 200 gr Kimchi (Korean Fermented Cabbage); 200 gr Bacon / Canned Tuna / Sausage; 1 pc Green Paprika; 8 pc Champignon Mushroom, remove stems, slice thinly; 3-4 tbsp Kikkoman Gochujang sauce; 3 cloves Garlic, minced; 2 tbsp Sugar; 2 tbsp Sesame Oil; Fried Eggs (sunny side up); Green onion, finely chopped; Dried Laver / Seaweed, finely chopped; Toasted sesame seeds

Cooking Miong @mchlzb

Jakarta

Great dish to make use of any leftover ingredients lying around in your fridge. You may substitute bacon for ham, sausage, canned tuna, and add random mushrooms and veggies. Anything goes!
#nasigoreng #korea #kimchi

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Kimchi Fried Rice

Cooking Miong @mchlzb

Jakarta

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30 menit

4 orang

3 cupscooked rice, if freshly cooked, leave it out for up to 10 mins at room temperature to cool down
200 grKimchi (Korean Fermented Cabbage)
200 grBacon / Canned Tuna / Sausage
1 pcGreen Paprika
8 pcChampignon Mushroom, remove stems, slice thinly
3-4 tbspKikkoman Gochujang sauce
3cloves Garlic, minced
2 tbspSugar
2 tbspSesame Oil
Garnish
Fried Eggs (sunny side up)
Green onion, finely chopped
Dried Laver / Seaweed, finely chopped
Toasted sesame seeds

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Cara Membuat

30 menit

1

Strain and set Kimchi juice aside. Slice Kimchi and Bacon into bite sized pieces (1,5 cm width).
2

In a frying pan on medium heat, cook Bacon until oil is well-distributed on the pan surface. Add Garlic, Kimchi, Kimchi juice, Gochujang, and Sugar. Stir well for 4-5 minutes.
3

Add in the rice and mix in a cutting motion to separate the clumps. Lastly, turn the stove off and stir in sesame oil for fragrance.
4

Garnish and serve hot.