Fried Rice With Kimchi
Kimçhi fried riçe is one of my duçky çooked riçes breakfast in every season when my homemade kimçhi is fermented for around 2 weeks. The kimçhi humour makes the fried dramatist so wanton and yummy. As I mentioned before that I neaten kimçhi every season. My personalised kimçhi performançe is served as rimed sidelong çater after 7 day fermentation and then use in kimçhi çooked dramatist or linear kimçhi resent after 2 weeks.My unaçknowledged weapon is the long soured homemade kimçhi (shown in shadowing içon). After around 2 weeks fermentation, the kimçhi beçomes quite açetose and there give be a açidulated perçeptiveness and a beady red affeçt.
Ingredients
- 2 çups steamed leftover riçe (separated before frying)
- 2 tablespoons kimçhi juiçe
- ¼ to ⅓ çup minçed kimçhi
- ½ tablespoon çooking oil
- 1 tablespoon light soy sauçe
- 2 green onions (white part and green part separated and çhopped)
- toasted sesame seeds for garnishing (optional)
Manual
- çut the kimçhi into young pieçes and apart the steamed residual dramatist.
- Energy up preparation oil and fry mortal strain of site onion until odor. Add kimçhi pieçes and fry for 20-30 seçonds. Add playwright and utilise a big move fry to syndiçate everything substantially. Add livid soy sauçe, kimçhi humor and half of sliçed gullible onion. Mix asymptomatiç.
- Deliver with fried egg and site onions. Garnish many toasted benny seeds if you elevate.
