If you’ve been making my kimbap recipes, chances are you have a big 0le’ stack of leftover vegetables in your fridge. Most of the vegetables might even be peeled & chopped already. This recipe is just for that! Let’s use up all those healthy vegetables in a Korean way – fried rice!
- Check out my post from yesterday for more explanation on what “well being” is.
- Also, for more details about bokkembap, check our my Fried Bokkembap Balls post.
Here I have some leftovers from my Well Being Kimbap & a yellow pepper I just had around. The carrots were already grated & peeled, alfalfa already rinsed & asparagus already blanched. So there was very little prep needed! All I needed to do was cook a little bacon, fry an egg & fry up my rice with the vegetables & seasonings. In about 15 minutes, I had a healthy lunch for two prepared.
Give these kimbap recipes a try then use this quick & easy recipe for your leftovers!
- Burrito Kimbap
- Bacon Egg & Cheese Kimbap
- Broccoli-Rice Casserole Kimbap
- Chicken Rice Kimbap
- Well Being Kimbap
Well Being Bokkembap
- 1/2 tsp sesame oil
- 1 Tbsp gochujang (Korean red pepper paste)
- 2 Cups glutinous rice, cooked
- 2 eggs
- 4 slices bacon
- 2 cloves of garlic, minced
- 1 tsp sesame seeds
- 1 Tbsp canola oil
- various vegetables peeled & cut into bite size pieces
First cook the bacon in a pan over medium high heat. Remove the bacon from the pan but keep the grease. Fry the eggs over easy in the bacon grease. Remove the eggs from the pan & set aside. Pour the oil in the pan & saute the garlic for 2 minutes. Add the vegetables & saute for about 2 minutes longer. Next, add the gochujang & coat the vegetables with the paste. Add in the rice & stir in well. Fry over medium heat for 5-7 minutes. In the meantime, cut the cooked bacon strips into smaller pieces. Add sesame oil & mix in with the rice. Allow to cook 2-3 minutes longer. Remove from heat & press the rice into the pan. Allow it to sit for 2-3 minutes longer. Serve with bacon, egg & sesame seeds sprinkled on top.