Kimchi special fried rice

kimchi yum
AuthorHungry PandaCategoryDifficultyBeginner
Yields4 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr
 3 rice measuring cups short grain rice (or medium grain rice)
 1 cup well fermented kimchi, cut into thumbnail size pieces
 150 g bacon, cut into thumbnail size pieces
 4 large eggs cooked sunny side up
 ½ tsp minced garlic
 ¼ cup kimchi juice (the more fermented the better) – this liquid is from the bottom of the kimchi container
 ½ tbsp tbsp sesame oil
 1 tbsp cooking oil
 1 tbsp toasted sesame seeds to garnish
 ½ stalk spring onion to garnish, thinly sliced (optional)
 Roasted seasoned seaweed, shredded
HOW TO MAKE
1

Put the rice into your rice cooker bowl and fill to the 3 cup level line for SHORT GRAIN with water.

2

Press SHORT GRAIN function and then START. Leave to cool for 30 minutes after cooking and set aside.

3

Heat the oil in your rice cooker inner bowl using the SLOW COOK or similar function.

4

Add the garlic, stir fast for 10 seconds then add the bacon and stir until it’s half cooked.

5

Add the kimchi and stir until it’s 80% cooked.

6

Turn off the heat/cooking and add the rice and kimchi juice. Mix together. (optional - in a separate
pan, fry the eggs).

7

Add the sesame oil to the rice and mix. Put on KEEP WARM for 5 minutes with the lid closed.

8

Serve and garnish with the sesame seeds, spring onion and seaweed strips (garnish is all optional).

9

Serve the rice and place the cooked egg on top.

Ingredients

 3 rice measuring cups short grain rice (or medium grain rice)
 1 cup well fermented kimchi, cut into thumbnail size pieces
 150 g bacon, cut into thumbnail size pieces
 4 large eggs cooked sunny side up
 ½ tsp minced garlic
 ¼ cup kimchi juice (the more fermented the better) – this liquid is from the bottom of the kimchi container
 ½ tbsp tbsp sesame oil
 1 tbsp cooking oil
 1 tbsp toasted sesame seeds to garnish
 ½ stalk spring onion to garnish, thinly sliced (optional)
 Roasted seasoned seaweed, shredded

Directions

HOW TO MAKE
1

Put the rice into your rice cooker bowl and fill to the 3 cup level line for SHORT GRAIN with water.

2

Press SHORT GRAIN function and then START. Leave to cool for 30 minutes after cooking and set aside.

3

Heat the oil in your rice cooker inner bowl using the SLOW COOK or similar function.

4

Add the garlic, stir fast for 10 seconds then add the bacon and stir until it’s half cooked.

5

Add the kimchi and stir until it’s 80% cooked.

6

Turn off the heat/cooking and add the rice and kimchi juice. Mix together. (optional - in a separate
pan, fry the eggs).

7

Add the sesame oil to the rice and mix. Put on KEEP WARM for 5 minutes with the lid closed.

8

Serve and garnish with the sesame seeds, spring onion and seaweed strips (garnish is all optional).

9

Serve the rice and place the cooked egg on top.

Notes

Kimchi special fried rice
IngredientsDirections