Korean•quick

Kimchi Fried Rice

Quick and easy Korean kimchi fried rice!

Ingredients

Quantities are shown as originally provided.

1 cup kimchi ((*see note), cut into thumbnail size pieces)
150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
3 cups steamed short grain rice
4 x-large eggs (cooked sunny side up or per your preference)
1/2 tsp minced garlic
1/4 cup Kimchi juice ((*see note) – this liquid is from the bottom of the kimchi container)
1/2 Tbsp sesame oil
1 Tbsp cooking oil
1 Tbsp toasted sesame seeds (to garnish)
1/2 stalk green onion (to garnish, thinly sliced (optional))
roasted seasoned seaweed (, shredded (optional))

1
On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
2
Add garlic to the pan and stir for 10 seconds. Next, add bacon and stir until half-cooked.
3
Add the kimchi to the pan, stirring until it's 80% cooked.
4
(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
5
Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
6
Add the sesame oil and mix them well. Remove the pan from the heat.
7
Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, green onions, and seaweed strips (all optional). Place the cooked egg on top. Enjoy!