Ingredients (serves 2 persons)

2 bowls cooked rice (about 200-250g), ideally yesterdays rice

1 medium onion

2-3 gloves garlic

1 Bellpepper

4 tbsp. PANJANS Kimchi

2 eggs

1 tsp. roasted sesame oil

1 generous sip of neutral oil e.g. sunflower oil or rapeseed oil

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Sauce for frying the rice:

2 tbsp. light soysauce

2 tbsp. rice wine; chinese cooking wine, alternatively dry sherry is also fine

1 tsp. light rice vinegar; (if not at hand, you can also use apple vinegar or any other standard vinegar, als long as you don't use balsamico.)

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Sauce for frying the bellpepper:

1 tbsp. light soysauce

1 tbsp. rice wine; chinese cooking wine, alternatively dry sherry is also fine

Preparations

1. Crumble up yesterdays rice with your hands or a spoon. Alternatively you can cook some rice, spread it out thinly on a big plate and let it dry out for at least 1-2h. The longer you dry the cooked rice, the better it will fry, creating more of those delicious roasting flavours. 
   
   
2. Cut up the bellpepper into bite-sized pieces.
   
   
3. Cut PANJANS Kimchi into fine pieces.
   
   
4. Peel and finely cut onion and garlic.
   
   
5. Mix the sauces for the rice and bellpepper separately.
   
   
6. Whisk the eggs together with the sesame oil.
   
   
7. Optional: How they do it in Korea: Squeeze the juice out of the kimchi before cutting it and whisk the juice into the frying sauce for the rice. Don't forget to wash your hands afterwards (or lick them clean, lol). Kimchilicious 😉

Cooking

1. Using a non-stick frying pan or a wok, fry the egg mixture until cooked. Put aside on a plate or in a bowl. 
   
   
2. Do the same with the bellpepper. Heat up the oil to the max. until it starts to smoke. Add bellpepper, constantly tossing them around with only little pauses. WATCH OUT: It will spit! After a minute or so they should be browned. 
   
   
3. Finish bellpepper of by adding the sauce we prepared for the bellpepper and toss them around a bit. WATCH OUT AGAIN: It will spit vigorously! Put aside on a plate or in a bowl not wasting any sauce.
   
   
4. Clean your pan/wok and add some oil on medium heat. Sauté onions and garlic lightly until translucent. Add rice, mixing everything up and fry on max. heat for 2-3 minutes. 
   
   
5. Pour in the sauce for frying the rice sip by sip, tossing everything constantly until the rice is evenly coated. Fry for another 1-2 minutes. 
   
   
6. Add eggs, PANJANS Kimchi and bellpeppers with all the juices. 
   
   
7. Mix everything and turn off the heat. 
   
   
8. Serve on a plate or in a bowl with some fresh PANJANS Kimchi. 

Enjoy your meal!