Summer Home Kitchen is here! This is a new program for FoodPrint! This summer I have not been traveling around so most of food I had are home cooked. I decided to document them and put down the recipe if anyone is interested! Most of the recipes I have here are modified from some existing ones but I added some elements of myself (AKA I didn't get those needed ingredients). Without further ado, here comes the first one! Hope you enjoy!
Name: Kimchee Fried Rice
A little info:
Kimchee is korean pickled cabbage, which has a flavorful spicy and sour taste that matches really well with the flat taste of rice. Kimchee fried rice is easy to make and is great for summer time because the sour flavor will bring you a special kind of coolness.
Ingredients:
Kimchee -- 300g
Kimchee juice -- 50ml
Rice -- 500g
Green Onion -- 20g
Tomato -- one
Egg -- 5
Ham -- 100g
Olive Oil
Soy sauce
Salt
Let's Start Cooking!
1. Cook the rice using a rice cooker, preferably with less than usual water since damp cooked rice is not ideal for fried rice cooking
2. Blend all five eggs, dice green onions, tomato, ham and Kimchee.
3. Heat up the pan, then put in olive oil. When the oil reaches medium hot, put in eggs and fry them. Then sauté diced green onion, tomato and ham for 2-4 minutes.
4. Take out fried egg, ham and vegetables.
5. Put some olive oil into heated pan, then put in cooked rice. Fry the rice for 1-2 minutes. Put in fried egg/veggie mix. Stir with some soy sauce and salt for 3 minutes.
6. Put in all diced Kimchee, along with Kimchee sauce. Keep stirring the fried rice with egg/veggie mix until all rice is tinted with Kimchee's red color.
7. Plate it. Now you have Kimchee Fried Rice!
*Many of the ingredients used in the egg/veggie mix can be changed based on personal preference.
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