Kimchi bokkeumbap

Ingredients for 1 servings:

• 2 tbsp sesame oil
• 250 g rice, cooked
• 70 g minced meat or frozen shrimp
• 1 tbsp Gochujang (Korean chili paste), Ajvar or Harissa
• 1 spring onion(s)
• 150g kimchi
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

fried rice with kimchi and egg

Finely chop the spring onion and kimchi. Heat 1 tablespoon of sesame oil in a pan. Fry the ground beef until crumbly, adding the frozen shrimp just before the end. Add the rice and fry lightly (I like the rice to have a light crust). Now add the spring onion and fry briefly, or add the spring onion at the end (sometimes I forget the spring onion and add it at the end as a garnish). Add the kimchi and gochujang, stir well, and fry over medium heat for 5-10 minutes. Meanwhile, cook the egg with 1 tablespoon of sesame oil until it becomes a fried egg. Season with salt and pepper. Be careful with the salt, as kimchi is already quite salty. Serve the fried egg over the fried rice.