Kimchi Fried Rice
Cooking Flow
- Cook
-
[MED] 2 min + 1 min
Ingredients
- 1 ⅓ cups (300 g) cooked white rice
- 1 tablespoon vegetable oil
- 1 large egg, beaten
- ⅔ cup (40 g) enoki mushroom
- ⅔ cup (100 g) kimchi, chopped
- 2–3 scallions, finely chopped
- 4 teaspoons (20 g) gochujang sauce (Korean red chili paste)
- 1 teaspoon sesame oil
- 1 poached egg or fried egg, for serving
DIRECTIONS
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in egg while stirring. Once egg is scrambled, add the cooked rice and continue to stir-fry for about 2 minutes.
Once the moisture from the rice is removed, add enoki mushroom and continue to stir. Then add kimchi, scallions, and gochujang sauce. Stir-fry for another minute.
Once all the ingredients are stirred well, drizzle sesame oil on top and turn off. Add a poached egg on top and serve warm.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
