Kimchi Fried Rice

Name: Kimchi Fried Rice
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: Some Rice; Some pickle; Some carrot; Some Pleurotus eryngii; Some pork; Some Hot sauce; Some Chicken Bouillon Powder; Some sesame oil

by Shuzhi Shuwei Food Collection

5.0 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

1

There are many types of Korean kimchi powder, and kimchi fried rice uses the salty taste and unique pickling taste of kimchi as a seasoning to give the rice the taste of kimchi, which is simple and delicious.

Ingredients

Some Rice
Some Pickle
Some Carrot
Some Pleurotus Eryngii
Some Pork
Some Hot Sauce
Some Chicken Bouillon Powder

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Some Sesame Oil

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Kimchi Fried Rice

1. Peel and dice carrots, dice pleurotus eryngii, pork into strips or dice, kimchi is chopped with water, and seaweed slices are cut into thin strips and set aside.

2. Pour oil into the pot and heat up, pour in the diced eryngii mushrooms and diced carrots and stir fry to create a fragrance

3. Add the diced pork and stir fry until the meat strips change color,
Add kimchi and stir-fry evenly, add a teaspoon of chili paste, and stir-fry

4. Add cooked rice and stir-fry until the rice has no lumps.
Sprinkle a little chicken seasoning and stir-fry well

5. After coloring, pour in a little sesame oil and mix evenly before serving.

6. Fry another egg and put it on the fried rice. Then sprinkle with sea moss

Tips:
Shu shopkeeper's small cheats:
1. The rice must be overnight rice (refrigerated), hot rice has more moisture and is not easy to fry
2. When adding rice to stir fry, if it can't be scattered, you can add a little water appropriately
3. There is no need to add salt in the middle of the fried rice, because the salty taste of kimchi and chili sauce is enough