Preparation

• Cut the fish cake into long strips, then chop finely.
  150 g of Korean fish cakes
  
• Finely slice the carrot.
  1 carrot
  
• Cut the red peppers in half and remove the seeds, then slice very finely.
  8 fresh Cheongyang peppers
  
• Prepare the sauce by mixing garlic, soy sauce, oyster sauce, oligodang syrup, and Shaoxing wine.
  1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, 0.5 tablespoon garlic, 0.5 tablespoon of oligodang syrup, 0.5 tablespoon Shaoxing wine
  
• Pour enough cooking oil into a pan, sauté the carrots first.
  
• When the carrots are cooked, add the red peppers and eomuk, then sauté again.
  
• Add the sauce, mix well, then sauté the rice.
  140 g of sushi rice
  
• Finish the fried rice by adding sesame oil and sesame seeds.
  1 tablespoon of toasted sesame oil, 1 tablespoon of sesame seeds
  
• Let the fried rice cool, then roll it in seaweed for kimbap.
  2 nori sheets