韓式泡菜炒飯 KIMCHI FRIED RICE

Name: 韓式泡菜炒飯 KIMCHI FRIED RICE
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup - rice; 1 pack - pork / chicken / beef bulgogi; 150 grams - kimchi; 2 - eggs

Borbor @borbor

Singapore

韓式泡菜炒飯 KIMCHI FRIED RICE

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Ingredients

2 servings

1 cup- rice
1 pack- pork / chicken / beef bulgogi
150 grams- kimchi
2- eggs

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Steps

1

Cook rice the day before / or / on the same day but earlier.. In order to cool the rice before frying
2

Heat some oil on pan, stir fry bulgogi
3

Once bulgogi meat is about 80% to 90% cooked, add in rice
4

Stir fry well to mix bulgogi and rice properly
5

Add in kimchi and continue to stir fry (I used Gana kimchi - personally feel that it's more delicious that bibigo's despite that bibigo is more well known)
6

Adjust taste using fish sauce / soy sauce
7

Use separate pan to cook sunny Side up (or if you want to use the same pan, you may cook the egg first before cooking the bulgogi 😉😉)
8

Garnish with dried parsley and enjoy!! 😋😋