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泡菜炒饭

一道快手又鲜美的炒饭，满满的酸辣泡菜，顶上一个酥边煎蛋，淋上芝麻油。用隔夜米饭效果最好。

LunchKoreanEasy

5 min

Prep

10 min

Cook

15 min

Total

Servings

Easy

Difficulty

Instructions

大号平底锅或炒锅大火加热植物油，加入切碎的泡菜翻炒2-3分钟至微焦。

加入米饭，打散结块，大火翻炒3-4分钟至米饭受热且边缘开始变脆。

Tip: 隔夜米饭效果最好，因为更干燥，容易炒脆。新鲜米饭太湿，不容易炒出锅气。

加入酱油、泡菜汁和韩式辣酱，翻炒均匀。将米饭推到一边。

另起小锅，煎鸡蛋至蛋白酥脆、蛋黄流动。

炒饭分装到两个碗中，各放一个煎蛋，撒上葱花、芝麻，淋上芝麻油。

Nutrition per Serving

420kcal

Calories

14g

Protein

62g

Carbs

14g

Fat

Fiber

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泡菜炒饭

Ingredients

Instructions

Nutrition per Serving

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