Kimchi Fried Rice

8 ingredients
4 steps

Ingredients

  • 1 piece (1-inch Size) Salted Fish (I Used Ikan Masin Kurau Or Salted Threadfin), Washed And Thinly Sliced
  • 1 Tablespoon Oil, For Frying
  • 2 cloves Garlic, Minced
  • 2 whole Eggs
  • 1 cup Kimchi Plus Juice, Roughly Chopped If In Large Pieces
  • 2 cups Day Old Rice
  • 1 Tablespoon Fish Sauce, Or More To Taste
  • 1 dash Paprika Powder, Optional

Directions

  1. 1
    On medium high heat, fry salted fish slices in oil until lightly brown, 2 minutes. Add garlic and fry for 1 minute. Push that aside and pour in eggs. Scramble and let it set for a moment before breaking into large pieces with spatula.
  2. 2
    Scatter in kimchi. Pour in rice and break up large chunks. Increase to high heat and add fish sauce. Mix until everything is combined.
  3. 3
    Pour in reserved kimchi juice, if any, and stir. If you want more colour, add a dash or two of paprika powder.
  4. 4
    Serve in cute little rice bowls and eat with chopsticks. Not mandatory but recommended.

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