泡菜炒饭 ~ Kimchi Fried Rice / Kimchi-bokkeumbap ( 김치볶음밥 )

 

食谱取自 ： Cass

泡菜炒饭

材料：
泡菜1碗（切碎）

冷白饭 2碗
鸡蛋1个
鸡肉 100g（切小块）
洋葱 1粒（切碎）
青葱 少许（切粒）
烤香芝麻适量
紫菜 （ 烤香，切丝）

 

调味料：
鱼露，白砂糖，胡椒粉，泡菜汁，韩式辣椒酱适量。

 

做法 ：
1.  鸡肉用少许鱼露和胡椒粉腌制30分钟。把鸡蛋煎熟，切小块。

2. 热锅下油，炒香洋葱碎，加入鸡肉块炒熟，然后才把白饭加入翻炒，再加入泡菜，鸡蛋和调味料大火炒均匀，起锅前，撒入青葱,紫菜碎和芝麻即可。
           

 
Recipe source :  Cass

Kimchi Fried Rice

Ingredients:
1 cup  chopped kimchi
2 bowls steamed rice
1 egg
100g chicken meat ( cut into small chunk )
1 onion ( chopped )
some chopped spring onion
some roasted sesame seeds
1 dried seaweed sheet ( roasted and shredded )

 

Seasoning :
fish sauce  , sugar , pepper , kimchi juice and Korean chilli paste ( gochujang )

 

Method :
1. Marinate chicken meat with some fish sauce and pepper for about 30 minutes . In a frying pan , heat a thin layer of oil for frying and crack the eggs into it . Fry for 2 ~ 3 minutes and cut into small strips .

 2. Heat up a pan with some cooking oil , sauté onion then add in chicken meat  . Stir-fry until meat is cooked .Then add in steamed white rice , kimchi  , egg and seasoning . Stir all ingredients for a few minutes . Sprinkle with chopped green onion, roasted seaweed, and sesame seeds. Serve right away.

 

I am submitting this post to Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts .

                              

 

.