Bacon Kimchi Fried Rice
Bacon kimchi fried rice is definitely something you can make in no time, no special Asian grocery store trip (you can find kimchi really easy nowadays at regular grocery stores!), definitely a must try at home, especially if you're a beginner of Asian home cooking! Korean dish (kimchi and gochugaru), placed in the book's Indian section.
🍳 Cook: 12 min
Ingredients
| 4 slices | thick cut bacon, cut into bite sizes | |
| 2 cups | 480 ml | sour napa cabbage kimchi, chopped |
| pinch | gochugaru (Korean red pepper flakes) | |
| pinch | salt and black pepper | |
| pinch | sugar | |
| 2 cups | 480 ml | cold cooked rice |
| 2 | green onions, chopped | |
| 1 tbsp | 15 ml | butter |
| 2 | eggs | |
| — | sesame oil & sesame seeds |
Instructions
Prepare ingredients by cutting bacon in bite sizes, chop the kimchi with scissors in a bowl (this way you don't have to worry about kimchi juice going all over the kitchen!) and chop green onions.
- Heat a pan over high heat; add the bacon and cook until bacon edge is brown, about 3 to 4 minutes.
- Add the kimchi, stir fry for 3 to 4 minutes or until kimchi is softly cooked with bacon. Add gochugaru, salt, sugar and black pepper to your taste.
- Add the rice, stir fry about 2 minutes. Keep tossing until all rice is coated evenly with the delicious kimchi and bacon mix. Stir in the green onion and remove from the heat.
- Fry eggs as you like and place on top of the kimchi fried rice.
- Garnish with sesame seeds, sesame oil and a bit more chopped green onion if desired. Add some shredded nori to your taste to enjoy the bacon kimchi fried rice!