Korean Kimchi Fried Rice with a Seaweed Omelet
August 17, 2021
A great way to use up leftover rice from the night before that’s full of strong flavors paired nicely with Korean Egg Omelet can be a perfect lunchbox treat or a midweek dinner idea!
- Prep: 20 mins
- Cook: 15 mins
- Yields: Kimchi Fried Rice Serves 4, Egg Omelet Serves 2
Korean Kimchi fried rice:
Korean Seaweed Omelet:
1Crack the eggs in a bowl and beat with a whisk or fork until egg yolks and egg whites are mixed together.
2Stir in Seaweed salt and pepper.
3Stir in Alg Seaweed flakes.
4Add a teaspoon of oil to medium size non-stick pan (make sure the oil is evenly distributed).
5When shimmering, add ½ of the egg mixture to the pain.
6Swirl the pan to ensure the egg mixture covers the pain. Let it sit while the egg cooks.
7Using a spatula, lift one end of the egg (2-2.5 cm) and fold it over to the other side.
8Pull the egg to the rolled side. Add the remaining egg mixture and spread it over to cover the open surface area.
9When the remaining egg mixture has set, lift the folded egg and fold it over the set eggs and repeat the process to make a 5 cm egg log.
10Remove from the pan and let cool for 5-10 minutes (make sure you don’t cut the egg straight from the pan as the omelet will break).
11Once cooled, slice into thick even slices.
12Enjoy with Kimchi fried rice!
Korean Kimchi Fried Rice:
1Heat up a pan/wok on medium-high heat with some cooking oil.
2Once shimmering, add onions and cook until translucent.
3Add garlic and stir it for 10-15 seconds.
4Add kimchi and stir.
5Reduce heat to medium-low and add the rice, kimchi juice, and gochujang paste.
6Mix all the ingredients thoroughly.
7Add Seaweed flakes and sesame oil and mix them through.
8Sprinkle some Alg Seaweed Seasoning.
9Remove from heat and serve immediately!
Kimchi Fried Rice: Prep time: 20 minutes Cook time: 10 minutes
Seaweed Omelet: Prep time: 5 minutes Cook time: 5 minutes
Category - Lunch, Dinner