辣白菜炒饭
主菜25 分钟2 份简单关于此食谱
用酸辣辣白菜、隔夜米饭和香味十足的调味料做成的大胆、令人满足的韩国经典菜——全部在一个热锅里一起烹饪。这个版本对家庭厨师来说很容易上手，在20分钟内就能完成，而且可以随意定制。配上煎蛋和芝麻油的淋酱，这是最好的舒适食物。
步骤说明
- 1
Mix together the Gochujang Korean Red Chili Paste, Soy Sauce, Kimchi Juice From The Kimchi Jar, and Sugar in a small Mixing Bowl. Set aside. This is your sauce.
- 2
Heat a large Skillet or Wok over ^[medium-high heat] until very hot. Add the Neutral Oil Such As Vegetable Or Canola Oil. If using spam or bacon, add it now and cook for 2–3 minutes, stirring occasionally, until lightly browned and crispy. Remove with a Slotted Spoon and set aside, leaving the fat in the pan.
- 3
Add the Minced Garlic to the pan and stir-fry for 30 seconds until fragrant — don't let it burn.
- 4
Add the chopped Kimchi and stir-fry for 2 minutes until it starts to caramelize slightly and the liquid reduces.
- 5
Add the cold rice to the pan. Use your Spatula to break up any clumps, pressing and tossing the rice against the hot surface. Stir-fry for 2–3 minutes until the rice is evenly heated through and starting to crisp in spots.
- 6
Pour the sauce over the rice and toss everything together until evenly coated. Add the cooked spam or bacon back in. Stir-fry for another 1–2 minutes. Taste and adjust with more Soy Sauce or Gochujang Korean Red Chili Paste if needed. Remove from heat and drizzle with Sesame Oil. Toss once more.
- 7
In a small Skillet over ^[medium heat], add 1 tsp of Neutral Oil. Once shimmering, crack in the Eggs. Cook sunny-side up for 2–3 minutes until the whites are fully set but the yolks are still runny. Season with a pinch of salt.
- 8
Divide the Kimchi fried rice between two bowls or plates. Top each with a fried Egg. Garnish with sliced Green Onions, Sesame Seeds, Sheet Nori Seaweed strips, and an extra drizzle of Sesame Oil. Serve immediately.
