Anti-waste recipe: kimchi fried rice
- 380g cooked and cooled rice
- ½ coarsely chopped kimchi cup
- 2 teaspoons of gochujang
- 1 teaspoon soy sauce
- 2 teaspoons of sesame oil
- 1 tablespoon of vegetable oil
- 1 scallion
- 2 eggs
1. Pour the sesame oil over the rice and mix it with your hands, so that each grain of rice is coated with oil and there are large lumps of oil
2. Put the vegetable oil in a skillet and heat over medium-high heat until hot
3. Add the chopped kimchi and stir-fry until the kimchi starts to brown and is very fragrant
4. Add the rice and stir-fry with a spatula, pressing down the lumps until the rice is a uniform color
5. Pour the kimchi juice over the rice and turn up the heat
6. Stir-fry the rice from time to time until the rice starts to brown and does not stick
7. Clear an area in the center of the pan and break the eggs in it, stirring constantly until the eggs are scrambled, fold in the rice, serve with the scallion topping
8. Enjoy!
Chef's tip:
This dish can be enhanced with other vegetables that are forbidden to waste! Any carrots, mushrooms etc. express your creativity: every kimchi fried rice can be different.
• ADEME - France's ecological transition agency committed to the fight against global warming and resource degradation
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