Kimchi Oxtail Fried Rice
|Bacon fat||2 Tablespoon|
|Onion||1 Cup (16 tbs), diced|
|Oxtails||1 Cup (16 tbs), cooked and chopped into bite sized pieces|
|Rice||1 Cup (16 tbs), cooked|
|Kimchi||1 Cup (16 tbs)|
|Oyster sauce||1 Teaspoon (for the sauce)|
|Shoyu||1 Teaspoon (for the sauce)|
|Sesame oil||1 Teaspoon (for the sauce)|
|Sugar||1 Teaspoon (for the sauce)|
|Sambal||1 Teaspoon (for the sauce)|
|Vegetable oil||1 Tablespoon|
|Green onion||1 Tablespoon, chopped finely (for garnish)|
|Cilantro||1 Teaspoon, chopped finely (for garnish)|
1.In a small bowl, pour the shoyu, sesame oil, oyster sauce, sugar and sambal. Stir everything together and keep aside. The stir fry sauce is ready.
2.In the bowl containing the cooked rice, add the sauce and mix well with the rice.
3.In a sauté pan, pour the bacon fat.
4.Add the onions and stir for couple of minutes.
5.Throw in the oxtails and gently flip the pan to incorporate everything together.
6.Add the rice which has been combined with the sauce. Stir to mix well.
7.Throw in the spring onions and the cilantro.
8.Turn off the heat and place in a bowl. Invert the bowl on a plate so that the rice mound takes the shape of the bowl.
9.In a separate pan, pour the vegetable oil.
10.Crack open the eggs and cook them sunny side up.
11.Place the eggs on top of the fried rice and serve right away.
Serving size: Complete recipe
Calories 1608 Calories from Fat 645
% Daily Value*
Total Fat 72 g110.9%
Saturated Fat 21.9 g109.7%
Trans Fat 0 g
Cholesterol 485.7 mg161.9%
Sodium 1744.6 mg72.7%
Total Carbohydrates 178 g59.3%
Dietary Fiber 8.9 g35.7%
Sugars 13.5 g
Protein 55 g109.2%
Vitamin A 75.3% Vitamin C 43.7%
Calcium 22% Iron 21.7%
*Based on a 2000 Calorie diet