Kimchi fried rice
Kimchi fried rice is the perfect choice if you have leftover cooked rice from the day before. Then the Asian...
Kimchi fried rice is the perfect choice if you have leftover cooked rice from the day before. Then the Asian feast becomes a real quick meal and is on the table in a short time.
Difficulty: easy
Preparation: 45 min
250 g whole grain basmati rice
2 Onions
200 g kimchi (glass; refrigerated rack)
1 red pepper
4 tbsp cashews (15 g each)
4 Eggs
2 tbsp
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp black sesame seeds (15 g each)
1. Cook rice in 2.5 times the amount of salted water according to the package instructions for 30-35 minutes.
2. Meanwhile, peel and dice onions. Clean and wash the spring onions and cut them into fine rings. If necessary, drain the kimchi and cut it into strips. Halve the pepper, remove the seeds, wash and cut into cubes.
3. Roast cashews in a hot pan without fat over medium heat for 3 minutes. Cook eggs in boiling water for about 6 minutes until soft; then quench with cold water.
4. When the rice is almost cooked, heat the peanut and sesame oil in a wok or large pan. Stir-fry onions over medium heat for 3 minutes until browned. Add peppers and kimchi and fry for 1-2 minutes. Then add rice, cashews and soy sauce and mix.
5. Peel eggs and halve them. Arrange kimchi fried rice and eggs on plates and sprinkle with spring onions and sesame seeds.
Link to the original recipe.