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KIMCHI FRIED RICE WITH PORK | |
2 heads cabbage (kimchi), chopped 1 lb. pork, diced (recommend boneless ribmeat) 4 c. rice, cooked day before or leftover rice is great! 1 tbsp. soy sauce 2 eggs, beaten 1/2 tsp. sesame oil 1/4 tsp. Maggi Seasoning Place the pork, soy sauce and 1 cup of the leafiest bits of kimchi with juices in a resealable container. Refrigerate overnight. In a nonstick pan, heat a bit of oil. Meanwhile, beat together the eggs sesame oil, and Maggi seasoning. Pour into the pan to form a flat omelette. Flip once. Remove to plate and slice. Set aside. Place the rice and the chopped kimchi on the countertop. Heat a bit of oil in a wok or tall-sided pot. Add pork. Add about 1 cup stock or water if too dry. Cook for about 20 minutes or until tender and all liquid has evaporated. Add rice; stir-fry for a few minutes. Add kimchi and warm through. Ready to serve. Submitted by: Karen LaValley |
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