KIMCHI FRIED RICE
1 garlic clove, minced
1/2 medium onion, chopped
1/4 pound pork, sliced into bite-size pieces
2 tablespoons vegetable oil
3 cups leftover cooked rice
1 cup kimchi, coarsely chopped
2 green onions, chopped
1 tablespoon sesame oil
Sesame seeds for garnish
In wok or large frying pan with deep sides, saute garlic, onion and pork in vegetable oil until pork is browned.
Add rice and cook over medium heat until grains are no longer hard, about 7 to 10 minutes.
Add kimchi, green onions and sesame oil, and cook, stirring, for 2 or 3 minutes, until green onions are limp but have not lost their color and kimchi is limp.
Serve immediately sprinkled with sesame seeds, if you wish.
Serves 2
Source: Eating Korean: From Barbecue to Kimchi, Recipes from My Home by Cecilia Hae-Jin Lee
1 garlic clove, minced
1/2 medium onion, chopped
1/4 pound pork, sliced into bite-size pieces
2 tablespoons vegetable oil
3 cups leftover cooked rice
1 cup kimchi, coarsely chopped
2 green onions, chopped
1 tablespoon sesame oil
Sesame seeds for garnish
In wok or large frying pan with deep sides, saute garlic, onion and pork in vegetable oil until pork is browned.
Add rice and cook over medium heat until grains are no longer hard, about 7 to 10 minutes.
Add kimchi, green onions and sesame oil, and cook, stirring, for 2 or 3 minutes, until green onions are limp but have not lost their color and kimchi is limp.
Serve immediately sprinkled with sesame seeds, if you wish.
Serves 2
Source: Eating Korean: From Barbecue to Kimchi, Recipes from My Home by Cecilia Hae-Jin Lee
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