Kimchi Bokumbop (Fried Rice)

Kimchi Fried Rice

Kimchi fried rice, cooked with cabbage and cucumber kimchi I made the other day. I used dried shrimp instead of mince or prawn, also added sliced shiitake mushroom. No more egg at home, otherwise I would add an egg too. I love fried rice cooked with egg or topped with a fried egg.

I am sure T would love this, cooking extra steamed rice tonight and saving it for tomorrow. Going to cook kimchi fried rice again tomorrow, probably with mince. By the way, I like to stir-fry chopped kimchi first before adding in rice, find it tastes better after fried.

Ingredients (1 serving):
1 cup cooked rice
1 tbsp dried shrimp, soaked and drained
Handful chopped Kimchi
1 shiitake mushroom, sliced (optional)
1 tbsp water from kimchi
1 clove garlic, minced
1 tbsp cooking oil
Soy sauce to taste
Few drops of sesame oil


Methods:

  1. Heat oil in non-stick pan, add in dried shrimp and fry till browned lightly.
  2. Stir in garlic, kimchi and mushroom. Stir-fry for one minute or so then stir in rice.
  3. Stir-fry for one to two minutes, add in water from kimchi and cook till water is evaporated.
  4. Add soy sauce to taste and sesame oil. Transfer to plate and garnish if desired, serve warm.

Kimchi Fried Rice

Comments :

4 comments to “Kimchi Bokumbop (Fried Rice)”
Chocolate Shavings said...
on 

That looks delicious - especially with the kimchi. I might have to try this one very soon.

mycookinghut said...
on 

Never tried fried rice with kimchi before.. sounds like a good idea!

Manger La Ville said...
on 

This looks delicious. May I ask what kind of rice did you use? It just looks so good.

Lydia said...
on 

Chocolate Shaving & Leemei:
Do you like kimchi? If yes, try it!

Manger La Ville:
I used short grain rice (Japanese rice), Nishiki brand.

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