Korean Kimchi Fried Rice
1.
Shred the pork, put it in a bowl, weigh directly, ginger, garlic, peppercorns, starch, dark soy sauce, and then marinate evenly for ten minutes
2.
When the pork is marinated, you can prepare kimchi, onions, rice, cooking oil, and millet peppers according to your personal taste.
3.
The meat is well marinated. Pour the cooking oil into the pot, heat it up, and fry the meat first
4.
Stir fry until the meat turns color, add onions
5.
Stir fry the onion scent, pour the kimchi
6.
Add kimchi and meat, fry onion for about a minute or two, add rice pepper
7.
Rice peppers are arbitrary, after all, everyone has a different taste
8.
Then pour in the rice, stir fry, medium heat throughout
9.
Stir-fry for a while, you can taste the salt, my own taste feels a little bit lighter, I have added a little salt
10.
After tasted the salt, you can eat it abroad after sprinkling some chicken essence! It can be sprinkled with chopped green onion or white sesame seeds, both are delicious
Tips:
The rice needed for fried rice can’t be boiled softly, and the water can’t be too much. If the rice is too soft, it won’t taste good. Kimchi is as you like. I think so much is just right. Each ingredient needs to be fried for a minute or two, plus another millet pepper. I like to control it by myself without adding salt!
