https://tryon.iga.com/Recipes/Detail/7345/
Korean Bokum Bap is the Korean version of fried rice. Kimchi - whether served alone or mixed with rice or noodles - is a standard dish at every Korean meal. This spicy and flavorful fermented cabbage is loaded with vitamins and healthy bacteria similar to that found in yogurt.
Yield: 4 servings
| 1 | Tablespoon | sesame oil | |
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| 1 | cup | kimchi, drained and chopped | |
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| 1/2 | sweet onion, chopped | ||
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| 2 | cloves | garlic, minced | |
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| 1/3 | cup | diced cooked ham | |
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| 1 | Tablespoon | soy sauce | |
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| Cooking spray | |||
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| 4 | eggs, beaten | ||
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| 3 | cups | hot cooked rice | |
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| Chopped green onions | |||
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Saute kimchi and sweet onion in sesame oil in a large skillet over medium heat for 3 minutes or until vegetables are transparent.
Add garlic, ham and soy sauce and saute for another 2 to 3 minutes until ham is warmed through. Cover, turn off the heat, but keep pan on burner.
In a separate skillet sprayed with nonstick spray, add beaten eggs; cook and scramble to desired firmness, breaking into small bite size sections.
Add hot rice and cooked egg to the kimchi mixture, stirring carefully to combine. Garnish with chopped green onion and serve hot.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/7345/
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