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Kimchi and Gammon Fried Rice

Friday, 22 April 2011

Kimchi fried rice is THE one dish that I'd cook whenever I have kimchi. It is so simple and uber super tasty. This is the one dish that everytime I finish eating, I'd lie back on the couch thinking "this is it! I can die full, satisfied and happy...ahhh". I usually use whatever leftover meat I have, so feel free to substitute gammon with bacon, spam or whatever you fancy.

Kimchi and Gammon Fried Rice

Kimchi and Gammon Fried Rice

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 20 mins
Yield: serves 3


Ingredients:
  • 3 cups cold overnight cooked rice
  • 1 tbs oil
  • 150 g uncooked gammon or bacon - cut into little pieces
  • 1 onion - diced
  • 3 cloves garlic - pressed or finely minced
  • 2 stalks spring onion - diced
  • 1 1/2 cups kimchi - chopped into bite-size pieces
  • 2 tbs Kochujang (Korean hot pepper paste)
  • 1 tbs sugar
  • 1 tbs hot water
  • 2 tbs Kimchi juice
  • 1 tbs sesame oil
  •  Light soy sauce
  • Sunny-side up eggs

Directions:
  • Break up the rice with a fork or chopsticks. Mix in about 1 tbs of oil. [This makes the rice less sticky and avoid large clumps.]
  • In a small bowl, mix together Kochujang, sugar and hot water. After sugar and Kochujang have dissolved, mix in kimchi juice. Leave aside for later use.
  • In a non-stick pan, fry gammon pieces until lightly browned. Remove and leave aside for later use.
  • Add onions, fry until soft and translucent.
  • Add garlic and white part of the spring onions, fry until fragrant.
  • Mix in kimchi, fry until dry. Leave this aside together with the fried gammon pieces for later use.
  • Add rice to the pan, pour in kochujang mixture. Stir to mix.
  • After mixing evenly, add in all the fried gammon and kimchi. Mix.
  • Season to taste with light soy sauce.
  • Lastly, stir in sesame oil and green part of spring onions and serve with a sunny-side up!
Kimchi and Gammon Fried Rice

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