Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together. | 2. Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time. | 3. Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference. | 4. Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	8	tablespoons		937.8560000000001	0.0	0.0	108.8
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
salt	1/2	tablespoon	coarse	-	-	-	-
leek	2	cups	sliced	108.58	25.186999999999998	2.67	0.534
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
red chili pepper flake	1	tablespoon		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
sesame seed	1	teaspoon		28.5	1.3095	0.8905	2.4
cabbage kimchi	1/2	cup		11.25	1.8	0.825	0.375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.