Kimchi fried rice, cooked with cabbage and cucumber kimchi I made the other day. I used dried shrimp instead of mince or prawn, also added sliced shiitake mushroom. No more egg at home, otherwise I would add an egg too. I love fried rice cooked with egg or topped with a fried egg.
I am sure T would love this, cooking extra steamed rice tonight and saving it for tomorrow. Going to cook kimchi fried rice again tomorrow, probably with mince. By the way, I like to stir-fry chopped kimchi first before adding in rice, find it tastes better after fried.
Ingredients (1 serving):
1 cup cooked rice
1 tbsp dried shrimp, soaked and drained
Handful chopped Kimchi
1 shiitake mushroom, sliced (optional)
1 tbsp water from kimchi
1 clove garlic, minced
1 tbsp cooking oil
Soy sauce to taste
Few drops of sesame oil
- Heat oil in non-stick pan, add in dried shrimp and fry till browned lightly.
- Stir in garlic, kimchi and mushroom. Stir-fry for one minute or so then stir in rice.
- Stir-fry for one to two minutes, add in water from kimchi and cook till water is evaporated.
- Add soy sauce to taste and sesame oil. Transfer to plate and garnish if desired, serve warm.