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Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavoring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavorful but also vibrant in color! |
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Ingredients (serves 4): To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for white rice
To Prepare Separately:
- 3 Tbsp. vegetable oil
- 1 cup kimchi, chopped into bite-sized pieces
- 10 oz. canned tuna in oil, drained
- 4 Tbsp. kimchi pickling liquid
- salt to taste
- 1/8 tsp. black pepper
Garnish:
- 4 eggs
- 1 tsp. sesame seeds
- 8 sheets Korean seaweed (2.5” x 3”), cut in strips
- 2 stalk green onion, cut into thin slices
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1
Measure the rice accurately and place in the inner cooking pan. Rinse rice under water until water clears. |
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2
Add water by filling up to the water scale marked “2” for “White Rice”. Cook the rice using the “Regular” setting. |
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3
When rice cooker begins to count down for completion, heat vegetable oil in a large sauté pan and sauté chopped kimchi for 2 minutes. |
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4
Mix in tuna and kimchi pickling liquid and continue to cook for 2 more minutes. |
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5
When rice completes cooking, add rice to the pan and mix with other ingredients evenly. Adjust taste with salt and pepper. |
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6
Make four sunny side up eggs. Portion fried rice to warm plates and top each plate with egg. Sprinkle sesame seeds, Korean seaweed and green onion. |
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7 Enjoy while hot! |
Rice Cookers
