Kimchi Fried Rice with Woojeon Egg Wrap

Name: Kimchi Fried Rice with Woojeon Egg Wrap
Ingredients: 3g or 1 heaping tablespoon Woojeon; 1 bowl or 100g cooked rice (short grain rice or sushi rice recommended); 2/3 cup Kimchi, chopped (Note: Do not throw out the Kimchi juice after chopping.); 1/8 onion, chopped; 2-3 eggs; 4 tablespoons cooking oil of your choice; 1 tablespoon oligodang (Korean cooking syrup) or sugar; 1 tablespoon sesame oil; 1 teaspoon sesame seeds; (optional) 1/3 zucchini, chopped; (optional) 1 tablespoon cooked corn or canned corn, drained; (optional) 1 tablespoon mushrooms, chopped

www.soochatea.ca

Have you tried making Kimchi Fried Rice with Barley Sprout that we introduced before? (Please click here to see the recipe.) Here, we are introducing another Kimchi Fried Rice recipe you can use...

View full recipe on www.soochatea.ca

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.soochatea.ca.

Share this recipe:

Cooking tools:

Wok
Skillet
Kitchen scale
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Fine-mesh sieve
Pot
Kettle
Spatula
Plate
Stove

Ingredients

3g or 1 heaping tablespoon Woojeon
1 bowl or 100g cooked rice (short grain rice or sushi rice recommended)
2/3 cup Kimchi, chopped (Note: Do not throw out the Kimchi juice after chopping.)
1/8 onion, chopped
2-3 eggs
4 tablespoons cooking oil of your choice
1 tablespoon oligodang (Korean cooking syrup) or sugar
1 tablespoon sesame oil
1 teaspoon sesame seeds
(optional) 1/3 zucchini, chopped
(optional) 1 tablespoon cooked corn or canned corn, drained
(optional) 1 tablespoon mushrooms, chopped