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泡菜炒饭

泡菜炒饭

  • 2人份
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从众多的美食料理中获得的灵感成就了这份泡菜炒饭食谱。新鲜清脆的韩国泡菜,加上令人欲罢不能的鲜香中式炒饭,就成了这道令人犹如身在天堂的超级美味。当您需要一些令人倍感舒适的食物时,您需要的就是这道泡菜炒饭,用隔夜饭制作效果更佳。

材料

• 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

做法

  1. 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.

  2. 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.

  3. 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.

小贴士

• Egg first vs. rice first is a fierce debate. We prefer rice first, but if you like your fried rice more crispy: cook the egg and keep to one side before cooking the pork, then add the egg back when you cook the rice.
• Our top secret tip is to use cold rice. If you don’t have any leftover rice, just pop your rice in the fridge for a little bit to cool it down before cooking. This helps to avoid mushy rice.

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