Kimchi special fried rice

What's special you may ask - well it's the egg on top of course.

Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavoring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavorful but also vibrant in color!

AuthorHungry PandaCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Cook in your rice cooker
 2 cups (rice measuring cup) short or medium grain white rice
 Water to fill to water level 2 for "WHITE RICE"
To prepare separately
 3 tbsp vegetable oil
 1 cup kimchi, chopped into bite-sized pieces
 10 oz canned tuna in oil, drained
 4 tbsp kimchi pickling liquid
 1 pinch salt to taste
  tsp black pepper
To garnish
 4 eggs
 1 tsp sesame seeds
 8 sheets Korean seaweed (2.5” x 3”), cut in strips
 2 sticks lk green onion, cut into thin slices

1

Measure the rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" setting.

3

When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes.

4

Mix in tuna and kimchi pickling liquid and continue to cook for 2 more minutes.

5

When rice completes cooking, add rice to the pan and mix with other ingredients evenly. Adjust taste with salt and pepper.

6

Make four sunny side up eggs. Portion fried rice to warm plates and top each plate with egg. Sprinkle sesame seeds, Korean seaweed and green onion.

7

Enjoy while hot!

Ingredients

Cook in your rice cooker
 2 cups (rice measuring cup) short or medium grain white rice
 Water to fill to water level 2 for "WHITE RICE"
To prepare separately
 3 tbsp vegetable oil
 1 cup kimchi, chopped into bite-sized pieces
 10 oz canned tuna in oil, drained
 4 tbsp kimchi pickling liquid
 1 pinch salt to taste
  tsp black pepper
To garnish
 4 eggs
 1 tsp sesame seeds
 8 sheets Korean seaweed (2.5” x 3”), cut in strips
 2 sticks lk green onion, cut into thin slices

Directions

1

Measure the rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" setting.

3

When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes.

4

Mix in tuna and kimchi pickling liquid and continue to cook for 2 more minutes.

5

When rice completes cooking, add rice to the pan and mix with other ingredients evenly. Adjust taste with salt and pepper.

6

Make four sunny side up eggs. Portion fried rice to warm plates and top each plate with egg. Sprinkle sesame seeds, Korean seaweed and green onion.

7

Enjoy while hot!

Kimchi special fried rice