韓式泡菜炒飯 KIMCHI FRIED RICE. Almost every time when I go to Thai restaurant, I have to order this fried rice dish. I know, fried rice is easy to make and you can always order take away. But with pineapple, everything just taste fresher and tastier.
You can cook 韓式泡菜炒飯 KIMCHI FRIED RICE using 4 ingredients and 8 steps. Here is how you cook that.
Ingredients of 韓式泡菜炒飯 KIMCHI FRIED RICE
- It's 1 cup of - rice.
- It's 1 pack of - pork / chicken / beef bulgogi.
- It's 150 grams of - kimchi.
- Prepare 2 of - eggs.
韓式泡菜炒飯 KIMCHI FRIED RICE step by step
- Cook rice the day before / or / on the same day but earlier.. In order to cool the rice before frying.
- Heat some oil on pan, stir fry bulgogi.
- Once bulgogi meat is about 80% to 90% cooked, add in rice.
- Stir fry well to mix bulgogi and rice properly.
- Add in kimchi and continue to stir fry (I used Gana kimchi - personally feel that it's more delicious that bibigo's despite that bibigo is more well known).
- Adjust taste using fish sauce / soy sauce.
- Use separate pan to cook sunny Side up (or if you want to use the same pan, you may cook the egg first before cooking the bulgogi 😉😉).
- Garnish with dried parsley and enjoy!! 😋😋.
