Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavoring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavorful but also vibrant in color!
AuthorHungry PandaCategoryVegDifficultyBeginnerMeasure the rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.
Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" setting.
When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes.
Mix in tuna and kimchi pickling liquid and continue to cook for 2 more minutes.
When rice completes cooking, add rice to the pan and mix with other ingredients evenly. Adjust taste with salt and pepper.
Make four sunny side up eggs. Portion fried rice to warm plates and top each plate with egg. Sprinkle sesame seeds, Korean seaweed and green onion.
Enjoy while hot!
Ingredients
Directions
Measure the rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.
Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" setting.
When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes.
Mix in tuna and kimchi pickling liquid and continue to cook for 2 more minutes.
When rice completes cooking, add rice to the pan and mix with other ingredients evenly. Adjust taste with salt and pepper.
Make four sunny side up eggs. Portion fried rice to warm plates and top each plate with egg. Sprinkle sesame seeds, Korean seaweed and green onion.
Enjoy while hot!