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400g cooked Yutaka rice
2 eggs, beaten
1 tsp vegetable Oil
1 tbsp toasted sesame oil
1 tsp minced garlic
1 tsp minced ginger
100g Yutaka kimchi, roughly chopped, keep 3 tbsp juice of the kimchi for seasoning
2 spring onions, sliced
1 tbsp Yutaka soy sauce
In a large frying pan, heat the oil over medium heat. Pour the beaten egg in the frying pan then cook until scrambled. Remove from the pan and set aside.
Heat the toasted sesame oil over medium heat. Add the ginger and garlic to infuse the flavour, then add kimchi and fry 1-2 minutes the add kimchi juice in the frying pan then cook over medium heat for 2 minutes until the liqui evaporates.
Stir in the rice, cook until the rice has combined with kimchi, stirring often, about 2-3 minutes.
Add the scrambled egg, sprinkle the spring onions reserve some for garnishing. Add the soy sauce from the rim of the frying pan, then add stir fry all the ingredients to be seasoned.
Serve with some remaining spring onions to garnish.
This recipe used the following Yutaka products: