How to make the most delicious Fried rice


In order to make the most delicious Fried rice, the New York Atoboy chef Junghyun “JP” Park mixes kimchi and brown garbage. This is the most comfortable food, it only takes a few minutes.
Use a day or two of white rice to make any type of Fried rice, if possible, and make the rice a nice crisp texture. If so, be sure to put the rice in a medium bowl, and then split the rice into separate grains, as white rice will have a sticky tendency. For freshly made rice, please ensure that the rice cools down and that most of the water has been lost before use.
2 c. White rice (about 350 grams), preferably short
1/2 c. Napa cabbage pickles (about 200 grams)
A quarter of the c. Pickle juice
2 TBSP. Vegetable oil
1/2 can spam, cut into a quarter-inch dice (about 170 grams).
4 shallots, white and pale green parts, sliced thinly (about 35 grams)
1 TBSP. Fish sauce
1 TBSP. Gochujang (Korean chili sauce)
1 TBSP. Sesame oil
2 eggs, Fried
1 TBSP. Jaban gim (experienced Korean seaweed)
Place the pickle in a filter on the bowl and squeeze out the excess liquid. Reserve liquid and dice pickles.

Heat 1 tablespoon. Oil is high in a large non-stick pan. Add diced spam and cook until it starts to become crisp and browned. Add the chopped pickles and stir together, stirring regularly.
Add 1 tablespoon. Oil, in the same pan. Add the rice, fish sauce and pickle juice, stirring and stirring with a wooden spoon or a spatula. Continue for about 3 minutes until the rice is roasted.
Add sesame oil, spring Onions and gochujang to the pan and cook for 2 minutes.
Remove from heat. Sprinkle with sesame and mustard. With Fried eggs, the sunny side is good for the yellow.


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