Egg Rolled Kimchi Fried Rice

Many people want to learn about Korean lunch box menu items. To be honest, it can be anything that you eat for your daily Korean meal. However, if it has a unique shape and easy to hold to eat, that will be even better. So today, I want to introduce you a right example for it. We can upgrade simple kimchi fried rice to a fancy looking egg rolled kimchi fried rice by adding just a few more steps in the cooking. Hope you like this recipe.:)

Yield: 1 Serving

Short Korean Lesson

• SukJe (숙제) = Homework
• SiHeom (시험) = Exam

Video Instructions

Main Ingredients

• ⅔ Cup Cooked Short Grain Rice
• ½ Cup Well Fermented Kimchi
• ¼ Cup Turkey Bacon (or Bacon) – 2 Strips
• ½ Tbsp Kimchi Broth
• ½ Tbsp Cooking Oil
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds
• ½ tsp Sugar

Egg Mixture Ingredients

• 3 Large Eggs
• 1 Tbsp Green Onion
• ½ Tbsp Carrot
• 3 Pinches Salt

Directions

Obtain ⅔ cup of cooked short grain rice. You can use freshly made or leftover rice. This recipe is a good way to use up your leftover rice.

Obtain ½ Tbsp of well fermented or old kimchi. Chop the kimchi into ¼ inch pieces. When you take out some kimchi from your kimchi jar, also remove ½ Tbsp of kimchi broth (or liquid) from the jar and set it aside for later.

Cut 2 strips of bacon into similar sizes as the kimchi. Finely chop 1 Tbsp worth of green onion and ½ Tbsp worth of a carrot. Since we are going to use the green onion and carrot for the egg mixture, it is important to chop them very fine.

In a heated pan, add the bacon and fry for about 2 minutes on medium-high. As you see, I didn’t get much fat from my lean turkey bacon.

Add the chopped kimchi.

And then add ½ Tbsp of cooking oil and ½ tsp of sugar into the pan. Fry for 3 minutes on medium-high. If you use normal bacon, you will get some grease from the bacon, so you might not need the cooking oil in this step.

Add the cooked rice and fry for about 5 minutes, or until the rice gets enough flavor from the other ingredients.

While frying the rice, put ½ Tbsp of kimchi broth in it. This will give more flavor to the dish. Continue to fry it.

When it’s almost done frying, add 1 tsp of sesame oil and 1 tsp of sesame seeds.

When it is done, set the fried rice aside to cool down little bit. Then shape the fried rice into 6 x 1 x 1 inch rectangular shapes with two spatulas.

Break 3 large eggs and mix them with 1 Tbsp of finely chopped green onions, ½ Tbsp of carrot, and 3 pinches of salt.

Grease the heated non-stick pan with an oiled paper towel. You do not want to have too much oil for a better shaped egg. Alternately, you can spray little cooking oil in the pan.

Pour half of the egg mixture into the pan. Keep the temperature on medium-low.

In less than a minute, place the rectangular shaped fried rice on the edge of the egg. Leave about 1 inch space on the end. Try to keep the rice in the rectangular shape with your spatula.

Roll up the egg around the rice, then turn the rice over and continue wrapping it up. If you break the egg, don’t worry because we will roll more egg around it to make it look perfect. (Please watch the video to see the process more clearly.) Push the rolled egg to one end of the pan. Grease the pan again.

Pour the rest of the egg mixture into the pan. Spread it evenly and make sure that the egg mixture completely touches the length of the rolled egg.

Give it a minute to cook and then start to roll it again. Carefully use your fingers and a spatula to do this step. Wait a little between each flip, so that the shape and color will be better.

Press down on each side to help keep the shape.

Set it on a cutting board to cool down little before cutting it.

Cut it into ½ inch pieces.

 

This looks so pretty and delicious. Try this someday and please let me know what you think of this recipe. Thank you very much. Your comments mean to me a lot.