Kimchi Fried Rice

Easy kimchi fried rice recipe! Kimchi and rice is stir fried with smoky bacon and spicy kimchi juice. It’s simply delicious!

INGREDIENTS

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

HOW TO MAKE KIMCHI FRIED RICE

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 the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.

3. Add the Kimchi and stir until 80% of it is 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 from the heat.

7. Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!