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.... —Tamar
Ingredients
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6 ounces
cooked turkey
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1.5 cups
kimchi, chopped
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2 cups
cooked rice
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2
green/spring onions, diced
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.25
onion, diced
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2
garlic cloves, minced
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1
egg, scrambled
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salt, pepper to taste
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gochujang (Korean pepper paste) to taste
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1 tablespoon
grapeseed oil
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2 teaspoons
sesame seed oil
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1 teaspoon
toasted sesame seeds
Directions
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Heat up your wok and put 1 tbsp grape seed oil into it.
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Add garlic, onion, green onion and kimchi. Saute for a few minutes, just until they start to soften but still have some crunch.
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Add the rice to the mix and stir throughly.
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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.
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Add salt, pepper to taste.
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Add sesame seed oil and mix completely.
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After the kimchi fried rice is plated in your favorite bowl, garnish with sesame seeds.
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