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Riz Sauté au Kimchi

Un riz sauté rapide et profondément savoureux chargé de kimchi acidulé, garni d'un œuf au plat croustillant et arrosé d'huile de sésame. Meilleur avec du riz de la veille.

LunchKoreanEasy

5 min

Prep

10 min

Cook

15 min

Total

Servings

Easy

Difficulty

Instructions

Faites chauffer l'huile végétale dans une grande poêle ou un wok à feu vif. Ajoutez le kimchi haché et faites sauter 2-3 minutes jusqu'à légère caramélisation.

Ajoutez le riz et défaites les grumeaux. Faites sauter 3-4 minutes jusqu'à ce que le riz soit chaud et commence à croustiller sur les bords.

Tip: Le riz de la veille fonctionne le mieux car il est plus sec. Le riz frais sera trop humide et ne croustillera pas.

Ajoutez la sauce soja, le jus de kimchi et le gochujang. Mélangez le tout jusqu'à ce que ce soit uniformément enrobé. Poussez le riz sur le côté.

Dans une petite poêle séparée, faites frire les œufs au plat jusqu'à ce que les blancs soient croustillants mais le jaune encore coulant.

Répartissez le riz sauté entre deux bols. Garnissez chacun d'un œuf au plat, de ciboules émincées, de graines de sésame et d'un filet d'huile de sésame.

Nutrition per Serving

420kcal

Calories

14g

Protein

62g

Carbs

14g

Fat

Fiber

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Riz Sauté au Kimchi

Ingredients

Instructions

Nutrition per Serving

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