My First Kimchi Fried Rice

I had always love spicy and sour food when Hubby hates sourness in food. Especially when we order fishball noodles or lor mee, Hubby is always without any vinegar but mine is full of vinegar.

Even for vinegar pig's trotters, I am that scary that I would use ratio of 2:1 or 3:1 of vinegar to water, best is that I even omit sugar. Wow... I am drooling while blogging. Haha...

Since I like kimchi and always heard others talking about how nice is kimchi fried rice, might as well I try it out.

Kimchi Fried Rice

Ingredients:
3 cups of Rice - cooked, kept overnight and oiled before frying
3 cloves of Garlic - chopped finely
3 Shallots - chopped finely
1 Carrot - in finely cubes
1 Japanese Cucumber - in finely cubes
1 packet of Shabu Shabu Pork - in bite-size pieces
5 Shitake Mushroom - soaked and slice in strips
4 tbsp Gogujang (Hot Pepper Paste)
3 tbsp Kimchi (Mild taste for Hubby's first try)

Methods:
1) Heat some oil in wok and fry the kimchi till fragrant then add in gogujang, fry for 1min and dish up
2) Fry garlic, shallots and mushroom till fragrant
3) Place in pork and stir fry till half cooked
4) Add in carrots and cucumber, fry for 1min
5) Add in kimchi and half the rice, stir to colour the rice
6) Add in another half the rice and colour them totally with the kimchi, stir fry for 3mins till fragrant
7) Add salt and pepper to taste
8) Serve

I love the colour of the of the carrot and cucumber with the kimchi colour. They are just so colourful. Hubby likes it as the taste is mild for him to suit his tastebuds. I love this rice but I prefer a stronger taste.