Kimchi Fried Rice with Scampi and Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g basmati rice or jasmine rice
- 1 tablespoon rapeseed oil
- 2 cloves garlic
- 1 can kimchi without juice
- 2 tablespoons juice from the kimchi can
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- 3 spring onion (s)
- 0.5 ½ bell pepper (s)
- 200 g scampi
- 0.5 ½ zucchini
Print Recipe
Pin Recipe Instructions
- Store the rice in cold water in the refrigerator the evening before (ensures fluffy, light rice).
- Wash rice and cook with 3 times the amount of water and 1 tablespoon of salt for 10 minutes (do not add rice until the water is boiling). Then drain well in a colander.
- Heat 1 tablespoon rapeseed oil in a pan and fry the garlic. Add the scampi and fry. When these are done, take them out of the pan and season with soy sauce and pepper. Fry the peppers and zucchini in the still hot pan, remove and season with soy sauce and pepper. Put the kimchi and sauce in the hot pan, heat it up briefly and add the cooked rice. Add the sesame oil, soy sauce and spring onions and fry the rice. Shortly before the end, add the scampi and vegetables and season with pepper, soy sauce and, if you like it spicier, with kimchi sauce.
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