Kimchi Fried Rice
Kimchi flavored fried rice topped with fried egg for a deliciously classic Korean inspired fried rice!
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Servings
Ingredients
- 1 tablespoon oil
- 200 g chopped bacon
- 1 white onion finely chopped
- ¼ cup sliced white part of spring onions scallions
- ¼ cup chopped carrots
- 2 teaspoons chopped garlic
- 200 g homemade or store bought kimchi chopped
- 1 tablespoon sesame oil
- 1 tablespoon gochujang Korean red chili paste
- 4 cups leftover cooked rice long grain or sushi rice
- Salt and pepper to taste
- Chopped spring onions scallions, to garnish
- Sesame seeds to garnish
- Fried egg to serve
- Seaweed or nori sheets cut into strips, to serve
Instructions
- Heat oil in a large wok over high heat.
- Add bacon. Cook, stirring, for about 3-4 minutes or until crisp and browned.
- Remove bacon from the pan.
- Reserve 2 tablespoons bacon fat in the pan. Discard the rest.
- Add onions, spring onions (scallions), carrots, and garlic. Cook, stirring, for about 2 minutes or until the onions turn soft.
- Add kimchi with the juice.
- Add sesame oil and gochujang. Season with salt and pepper.
- Stir to combine.
- Add fried bacon and cooked rice.
- Stir to combine.
- Stir fry for about 4 minutes.
- Divide fried rice among serving bowls.
- Garnish with spring onions (scallions).
- Top with fried egg and seaweed.
- Sprinkle with sesame seeds.
Video
Notes
- Substitute bacon with chicken or ground (minced) meat
- Sushi rice is ideal for this dish
Nutrition
Serving: 1g | Calories: 641kcal | Carbohydrates: 64g | Protein: 26g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 96mg | Sodium: 1464mg | Fiber: 4g | Sugar: 6g