Kimchi Fried Rice
20 minServes 4
A spicy stir-fried rice with kimchi, bacon, and a runny egg on top.
| prepCut kimchi into thumbnail-size pieces | ||||||||
| prepCut bacon into thumbnail-size pieces | ||||||||
| prepRemove enoki mushroom roots, rinse and drain (optional) | ||||||||
| prepCook 4 eggs sunny side up or to preference | ||||||||
| prepThinly slice green onion (optional) | ||||||||
| prepShred seaweed (optional) | ||||||||
| 1 Tbsp cooking oil | Heat oil, stir garlic 10 sec | Add bacon, stir until half-cooked | Add kimchi, stir until 80% cooked | Add mushrooms, mix well, reduce heat | Add rice & kimchi juice, mix thoroughly | Add sesame oil, mix well, remove from heat | Plate, garnish with seeds, onion & seaweed | Top with egg and serve |
| 1/2 tsp minced garlic | ||||||||
| 150 g bacon | ||||||||
| 240 ml kimchi, cut into thumbnail-size pieces | ||||||||
| 1 pack / 200 g enoki mushrooms, root removed, rinsed and drained (optional) | ||||||||
| 600 g steamed short grain rice | ||||||||
| 60 ml kimchi juice | ||||||||
| 1/2 Tbsp sesame oil | ||||||||
| 1 Tbsp toasted sesame seeds (to garnish) | ||||||||
| 1/2 stalk green onion, thinly sliced (to garnish, optional) | ||||||||
| roasted seasoned seaweed, shredded (optional) | ||||||||
| 4 x-large eggs, cooked sunny side up or per preference | ||||||||
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