Ingredient:
400g cooked rice
200g kimchi
100g thinly sliced pork
2 spring onions
2 eggs
1.5 tsp vegetable oil
1.5 tsp sesame oil
1 tsp soy sauce
Method:
Start by slicing up the spring onion, and chopping the kimchi and pork into bite sized pieces. In a separate bowl whisk together the eggs.
Warm 1.5 tsp of sesame and vegetable oil in a frying pan. Add the pork and cook until browned, then add the kimchi and stir fry again.
Add the rice and soy sauce, mixing well. Pour on the egg and go nuts stirring. You want the egg to evenly coat each of the rice grains. When the rice has begun to get a little bit crispy in places, garnish with the spring onion and serve.
400g cooked rice
200g kimchi
100g thinly sliced pork
2 spring onions
2 eggs
1.5 tsp vegetable oil
1.5 tsp sesame oil
1 tsp soy sauce
Method:
Start by slicing up the spring onion, and chopping the kimchi and pork into bite sized pieces. In a separate bowl whisk together the eggs.
Warm 1.5 tsp of sesame and vegetable oil in a frying pan. Add the pork and cook until browned, then add the kimchi and stir fry again.
Add the rice and soy sauce, mixing well. Pour on the egg and go nuts stirring. You want the egg to evenly coat each of the rice grains. When the rice has begun to get a little bit crispy in places, garnish with the spring onion and serve.
