Sunday, March 6, 2016

Kimchi Omurice

 

I love kimchi.  I love to pair it with fried fish or meat.  I love it cold or mix with my fried rice.    I love its subtle spiciness and tanginess.

This morning I woke very early.  I think its sign of aging.  I decided to cook my breakfast and thought of kimchi fried rice.  Then, I thought of a new way to serve it and found this omurice recipe.  Okay, that's something new and it got my attention.

The usual omurice is made of chicken as its meat and fried rice, wrapped in a paper thin scrambled egg.  We don't have chicken and it would be expensive to cook chicken for breakfast.  Then, I remembered we have some leftover beef tapa in our fridge.  Beef tapa plus kimchi?  That's got to be good.

Ingredients

2 Tablespoons                           Cooking Oil
3 cloves                                       Garlic, chopped
1 1/2 cups                                    Day Old Rice
1/4 cup                                         Beef Tapa, cooked
6 Tablespoons                             Kimchi, chopped
1/2 teaspoon                                Sugar
Salt to taste
Cooking Oil
6 Tablespoons                             Melted Butter
3 pieces                                         Eggs
Grated Quick Melt Cheese

Procedure

Preaheat pan and add the oil.  When oil is hot enough , saute garlic until cooked but not golden brown.  Add the rice and stir for 3 minutes.  Add the beef tapa and stir for 5 minutes.  Add the chopped kimchi, sugar and season with salt.  Stir for another minute, divide into three parts and set aside.


Preheat a 10 inch diameter pan.  Brush it with cookin oil.  Whisk together a piece of egg and two tablespoons of butter.  Add the scrambled egg and swirl around.  Add grated cheese and a third of the fried rice.  Fold the opposite sides egg towards the center.  Tranfer onto a plate.  Cover with paper towel and gently press to form a football ball shape.  Serve with ketchup or drizzle with hot sauce.

Make three servings.


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