Recipe

By Margarita Lee

Ingredients:

• 2 cups cold White Rice
• 2 tablespoons Oil
• 2 large Eggs – lightly beaten with salt and pepper
• 1 clove Garlic, finely minced
• ½ small Onion, finely diced
• ½ cup Kimchi (Korean spicy pickled cabbage), cut into small pieces
• 1 tsp Mirin (sweet rice wine) – optional
• 1 tbsp Fish Sauce
• 1 tsp Sesame Oil
• ½ tsp Pepper
• 1 stalk Spring Onion, cut finely
• ½ Chili, cut thinly
• 3-4 tbsp Cooking Oil

Method:

1. Heat wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Stir briskly until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
2. Heat oil in a wok, sauté garlic and onion until aromatic. Add in Kimchi, fish sauce, Mirin and stir quickly before adding rice. Stir well to combine.
3. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly.
4. Add in pepper and sesame oil. Garnish with spring onion and cut chilies. Serve hot.