我家廚房 Christina's Kitchen

泡菜炒飯 Kimchi Fried Rice (Kimchi bokkeumbap)

材料 Ingredients

韓國泡菜(切碎) Kimchi (finely chopped)	1	杯 cup
洋蔥細丁 Onion (finely diced)	1	杯 cup
大蒜末 Minced garlic	1	大匙 Tbs
白芝麻 White sesame seed	1	大匙 Tbs
紅辣椒絲(可免) Red chili thread (optional)	1	大匙 Tbs
鹽 Salt	1/4	小匙 tsp
油 Cooking oil	3	大匙 Tbs
炒飯基本料 Fried rice basic ingredients	1	份 portion

註：將炒飯基本料中的飯增加為4杯，蛋增加為4個，必須是新鮮好蛋。此食譜是四人份。
Note: Increase the rice in the "Fried Rice Basic Ingredients" to 4 cups and increase the egg to 4 each of fresh good eggs. This recipe is for 4 people.

做法:

1.	將炒飯基本料準備好。將飯增加為4杯，蛋增加為4個，並煎成生蛋黃的荷包蛋(不要炒蛋)。
2.	將洋蔥，大蒜和1/4小匙鹽加入燒熱的炒鍋用中火炒到洋蔥變透明。再加入泡菜，飯和炒飯基本料中的B材料翻炒到米粒都鬆散開來。最後再拌入蔥花拌炒1分鐘。
3.	炒飯盛出到盤中，撒上適量芝麻，再放上一個荷包蛋，再撒些蔥花和辣椒絲。食用時將蛋黃打散与飯拌在一起。

PROCEDURE:

1.	Prepare the Fried rice basic ingredients. Increase the rice to 4 cups and the egg to 4 each. Pan-fry the eggs in sunny-side-up style instead of scrambling.
2.	Add the onion, garlic and ¼ tsp of salt in a heated wok. Sauté until the onion is translucent. Place in the Kimchi, cooked rice and the part b from the Fried Rice Basic Ingredients. Stir-fry until the rice kernels are loosed. Finally add the minced scallion and stir for 1 minute.
3.	Transfer the fried rice onto a plate. Sprinkle with some sesame seeds, top with one fried egg, then sprinkle with some minced scallion and chili pepper threads. Mix the egg yolk with the rice while eating.