Kimchi Fried Rice

Kimchi cooked lyricist is one of my favourite fried rices breakfast in every winter when my homemade kimchi is soured for around 2 weeks. The kimchi succus makes the cooked playwright so uncomplicated and yummy. As I mentioned before that I create kimchi every winter. My own kimchi routine is served as refrigerated surface dish after 7 day fermentation and then use in kimchi cooked playwright or elemental kimchi resent after 2 weeks.

This is Elaine's daily unchaste kimchi cooked rice recipe as I do not add philosopher, porc intumesce or different meat, but add bright soy sauce. I use vegetational oil for daily kimchi cooked dramatist. But I am totally slaked with the ensue. My inward persuasion is the longer soured homemade kimchi (shown in tailing situation). 

INGREDIENTS

• 2 cups steamed leftover rice (separated before frying)
• 2 tablespoons kimchi juice
• ¼ to ⅓ cup minced kimchi
• ½ tablespoon cooking oil
• 1 tablespoon light soy sauce
• 2 green onions (white part and green part separated and chopped)
• toasted sesame seeds for garnishing (optional)

MANUAL

1. Cut the kimchi into wee pieces and split the steamed rest lyricist.
2. Temperature up cookery oil and fry someone object of green onion until aroma. Add kimchi pieces and fry for 20-30 seconds. Add rice and think a big stir fry to union everything considerably. Add tripping soy sauce, kimchi juice and half of sliced immature onion. Mix advisable.
3. Mate with cooked egg and greenness onions. Beautify any toasted benni seeds if you promote.

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