Kimchi Fried Rice

Yes one exam down! Time to take a break and blog about some more food. This time round I have a guest showing me how to make his version of fried rice. In the kitchen we have Jay or Jin Kyu from Korea showing me how to cook kimchi fried rice using the left over kimchi which I made the last time.

Ingredients:
1/2 cup of Kimchi
1 cups of Rice
2 eggs
1 onion, sliced

optional items:
carrots
baby corn
potatoes
tuna
other meats


1. Heat up pan and add oil. Cut up the kimchi into small sized pieces and fry.

2. Fry for a few minutes before adding in your rice and mix together.

3. After frying rice for awhile start to throw in all your other ingredients like carrots, potatoes and corn and continue frying.

4. Crack eggs into bowl, add in onions and beat it up. Jay actually wanted to do something like what we call pattaya in Singapore which is to fry an egg and wrap it over the rice but he was lazy and tried a lazy man style but failed so he ended up just mixing in the eggs with the rice. Once eggs are cooked you can take it off the stove. Alternatively you can remove the rice from the stove and fry an omelett and then put the rice back in and wrap the egg around it.

(Hugh trying to be helpful in the kitchen)

And finally the end product as shown below! Presentation looks good huh?

Basically the process is pretty similar to how we would normally cook fried rice. It's just mainly the ingredients put inside, the core ingredient being kimchi of course, which is enough to flavour the dish. It's important to add the sauce from the kimchi into the rice of course, and you can also add in some gochujang for more heat. You can top it off with some tomato ketchup. Thanks Jay!