泡菜炒饭/Kimchi Fried Rice/김치볶음밥

泡菜炒饭是韩国炒饭中最普遍的炒饭，也是韩国人皆喜欢的。在介绍泡菜汤的煮法时曾提起，韩国人是不用刚醃制好的泡菜煮泡菜汤的；同样的，韩国人是用发酵已久的泡菜来炒饭的。韩国人更是喜欢用紫苏油来炒泡菜炒饭，味道会更好。。。。紫苏富含矿物质和维生素，具有很好的抗炎作用。种子含有益健康的紫苏油。韩国人爱用紫苏油来凉拌或炒蔬菜类，烤紫菜等用途。。。。。

Kimchi Fried Rice is the most popular fried rice in Korea, almost all the Korean like Kimchi Fried Rice. Previously, when I introduced Kimchi Soup (Kimchi Jigae), I mentioned that Korean will not use the newly made kimchi for cooking Kimchi Jigae; similarly, Korean also use the "old kimchi" or fermented kimchi to fry the Kimchi Fired Rice. Korean also like to use Perilla  Oil to fry kimchi fried rice, the taste will be better. .....
Perilla Oil is obtained from the seeds of herbs of the genus Perilla. In Korea, it is used for marinating vegetable dish, coating grilled  Korean laver..........

( This recipe is written in Chinese & English )

材料：
白饭 450g
泡菜 250g
午餐肉或香肠  100g
罐头 tuna  100g
洋葱 1/2粒
紫苏油 （Perilla Oil/ 들기름，在韩国超市都可买到）45ml ； 若没有可用麻油或食用油代替
荷包蛋
青葱粒
韩式辣椒酱 1  Tsp

做法：
1. 将泡菜和洋葱切成细粒状。
2. 将午餐肉切成方形小块状。
3. 煎荷包蛋，待用。
4. 在镬中倒入15ml紫苏油，油热后，先将洋葱炒软；再加入 30ml的紫苏油，放入泡菜和辣椒
    酱一起炒；炒至入味后，加入白饭，不断地炒，使饭粒和泡菜混合均匀，最后再加入罐头
    tuna和午餐肉，必须将所有的材料混合均匀，让饭完全吸收其味。
5. 将泡菜炒饭放在碟子上，另加一粒荷包蛋和撒些青葱粒。

Ingredients:
cooked rice 450g
kimchi 250g
luncheon meat or sausage 100g
canned tuna 100g
onion 1/2 piece
perilla oil (들기름, is available at the Korean supermarket) 45ml;  can use sesame oil or vegetable oil to
substitute
fried egg
chopped green onion
Korean red pepper paste 1  Tsp

Method:
1. Chopped the kimchi and onion.
2. Cut the luncheon meat into small cube size.
3. Fry egg, set aside.
4. Pour 15ml perilla oil in the fry pan, heat it, fry the chopped onion till soft; add in another 35ml perilla oil,
    add in chopped kimchi and red pepper paste, fry together; mix it well; add in rice, stir and fry, till the rice
    and kimchi mixed well, finally, add in tuna and luncheon meat, stir and fry, mix well, till the rice absorb all
    the gravy.
5. Put the kimchi fried rice on the plate and put the fried egg on top of it, garnish with chopped green
    onion.