Kimchi Fried Rice
with Hong Kong Street Sauce
INGREDIENTS
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300g steamed leftover rice (separated before frying)
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2 tablespoons kimchi juice
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2 Tablespoon Chopped kimchi
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1/2 tablespoon cooking oil
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1 tablespoon light soy sauce
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3 Tablespoon Hong Kong Street Sauce
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2 green Spring onions chopped or sliced
METHOD
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Cut the kimchi into small pieces and separate the steamed leftover rice.
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Heat up cooking oil and fry white part of green onion until aroma. Add kimchi pieces and fry for 20-30 seconds. Add rice and give a big stir fry to combine everything well. Add light soy sauce, kimchi juice, Hong Kong Street Sauce and half of chopped green Spring onion. Mix well.
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Serve with fried egg and green onions. Garnish some toasted sesame seeds if you prefer.
