Kimchi Omelet Rice

김치 볶음밥
Kimchi Fried Rice wrapped in an egg sheet.

Servings: 2

Ingredients

6

ounces

pork (shoulder, steak, or loin chops)

1/4

teaspoon

salt

1/4

teaspoon

pepper

1/2

each

medium onion (about 2 ounces)

3

each

cloves garlic

2

each

large scallion/green onion

1

each

sweet green pepper (substitute bell pepper)

2

cups

steamed white rice

1/2

cup

Baechu Kimchi (cabbage kimchi)

6

each

eggs

1

ounce

Korean chives

4

teaspoons

soy sauce

2

tablespoons

vegetable cooking oil (more as needed)

Chili Ketchup Sauce

4

tablespoons

ketchup

1

tablespoon

gochujang

1

teaspoon

rice vinegar

1

tablespoon

fine ground red chili pepper

1

teaspoon

soy sauce

Procedure

Preparation

Cut the pork into thin strips roughly 1/8 inch thick/wide, and about 1 1/2 inches in length, then lightly salt and pepper.

Coarse chop the onion and sweet pepper

Thin slice the garlic from top to bottom.

Trim the scallion/green onion, removing any discolored leaves, then chop.

Chop the chives.

Cut kimchi into roughly 1/2 inch pieces.

Break two of the eggs into the steamed rice and mix well.

Break the remaining eggs into a mixing bowl and beat lightly.

In a separate bowl, combine all sauce ingredients and mix well. Add a small amount of water if needed to thin the mixture.

Cook

Lightly coat a pan with oil and heat over medium high heat.

Add chopped onion and sliced garlic, cook for thirty seconds to one minute.

Add seasoned pork and stir fry about on minute or until very lightly browned.

Add soy sauce, kimchi, chives, and scallion, and stir fry about two or three minutes.

Remove from heat/pan and set aside.

Add more oil to pan and heat over medium high heat.

Add rice/egg mixture and stir fry until the rice separates/no longer clumps (about four minutes).

Add pork/kimchi mixture and stir fry about three more minutes.

Remove from heat and set aside.

Lightly oil a separate large pan and heat over medium low heat.

Pour 1/2 of the beaten egg into the pan and heat until the top just begins to set.

Spoon 1 half of the stir fried rice mixture into the center of the egg sheet, fold the edges over the rice, and flip/turn once.

Repeat for second omelet.

Serve hot with chili ketchup sauce.

Tips

A trick for making a perfect fried rice omelette:

Pour the egg into a heated pan and cook until the top is set, then place the cooked egg sheet into a large bowl. Spoon the filling into the center and fold edges over. Invert the bowl onto the serving plate.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/2 of a recipe (26.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

986.1

Calories From Fat (46%)

455.31

Calories From Protein (20%)

194.84

Calories From Carbohydrates (34%)

335.95

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 51.14g

79%

Saturated Fat 12.62g

63%

Monounsaturated Fat 24.46g

Polyunsaturated Fat 9.93g

Trans Fatty Acids 0.18g

Cholesterol 713.16mg

238%

Sodium 5338.32mg

222%

Potassium 1375.92mg

39%

Total Carbohydrates 84.68g

28%

Fiber 5.47g

22%

Sugar 16.79g

Sugar Alcohols 0g

Net Carbohydrates 79.21g

Protein 50.9g

102%

Vitamin A 3150.64IU

63%

Vitamin C 114.76mg

191%

Calcium 260.16mg

26%

Iron 9.27mg

52%

Vitamin E 5.39mg

54%

Vitamin D 51.06IU

13%

Thiamin 0.9mg

60%

Riboflavin 1.28mg

75%

Niacin 8.01mg

40%

Vitamin B6 1.39mg

70%

Folate 312.21mcg

78%

Vitamin B12 2.75mcg

46%

Pantothenic Acid 4.44mg

44%

Vitamin K 170.42mcg

213%

Phosphorus 661.51mg

66%

Magnesium 105.71mg

26%

Zinc 7.13mg

48%

Copper 0.75mg

38%

Manganese 1.46mg

73%

Selenium 99.68mcg

142%

Alcohol 0g

Caffeine 0mg

Water 554.39g

0%

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