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Author Notes: This is a variation on a classic Korean dish called kimchi bokkeumbap, which literally means "Kimchi mixed rice". The traditional recipe uses either ground beef, shrimp or ham, but this version uses turkey instead. I developed this recipe as a way to use leftover Thanksgiving turkey but it doesn't have to be November to enjoy this recipe. I did a video demo of this recipe at http://www.youtube.com/watch?v=vpW6fpIbR7s. —Tamar
- 6 ounces cooked turkey
- 1.5 cups kimchi, chopped
- 2 cups cooked rice
- 2 green/spring onions, diced
- .25 onion, diced
- 2 garlic cloves, minced
- 1 egg, scrambled
- salt, pepper to taste
- gochujang (Korean pepper paste) to taste
- 1 tablespoon grapeseed oil
- 2 teaspoons sesame seed oil
- 1 teaspoon toasted sesame seeds
- Heat up your wok and put 1 tbsp grape seed oil into it.
- Add garlic, onion, green onion and kimchi. Saute for a few minutes, just until they start to soften but still have some crunch.
- Add the rice to the mix and stir throughly.
- One the rice is heated up, push the rice on the sides of the wok, making a well. Pour the scrambled egg into the well and slowly scramble until cooked. Stir into the rice.
- Add salt, pepper to taste.
- Add sesame seed oil and mix completely.
- After the kimchi fried rice is plated in your favorite bowl, garnish with sesame seeds.
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