Kimchi Bokkeumbap 김치볶음밥
- Number of Servings: 4
Ingredients
3 cup White Rice, short grain, cooked 1 1tsp Olive Oil 1.5 tbsp gochujang (by BLASIAN-BEAUTY) 1.5 tbsp Soy Sauce .5 tsp Chili Garlic Sauce (by SEARCY1945) 1 cup, chopped Carrots, raw .5 serving 1 Med. Green Bell Pepper 1 cup green onion (spring onion) (by MONAB17) 1.5 cup Kimchi (by BLASIAN-BEAUTY) 2.75 large Scrambled Egg 1 serving 1/4 C Rice Wine Vinegar (by BOBBIY)
Cook rice the night before, leave in fridge to dry out a little.
Add rice, oil, gochujang, soy sauce, vinegar, and garlic chili(or other hot sauce), and carrots cook over med-high heat about 4-5 min.
Add bell pepper, cook over med-high for about 5-7 min.
Add kimchi(leaves and some juice) cook for about 2 min.
Add green onion, cook about 2-3 min.
When the veggies seemed cooked enough, nudge the rice to one side of the pan. Crack eggs into pan and scramble them in the pan letting them set most of the way before mixing them in with the rice.
Serving Size: 3-4 servings
Add rice, oil, gochujang, soy sauce, vinegar, and garlic chili(or other hot sauce), and carrots cook over med-high heat about 4-5 min.
Add bell pepper, cook over med-high for about 5-7 min.
Add kimchi(leaves and some juice) cook for about 2 min.
Add green onion, cook about 2-3 min.
When the veggies seemed cooked enough, nudge the rice to one side of the pan. Crack eggs into pan and scramble them in the pan letting them set most of the way before mixing them in with the rice.
Serving Size: 3-4 servings
Nutritional Info Amount Per Serving
- Calories: 323.4
- Total Fat: 6.1 g
- Cholesterol: 116.2 mg
- Sodium: 1,123.9 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 4.0 g
- Protein: 9.4 g
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