Kimchi Fried Rice

Name: Kimchi Fried Rice
Total time: 30 min
Ingredients: 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 (or medium grain rice), – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking; 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)

mykoreankitchen.com

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Total: 30

Servings: 4

Instructions

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Step 1

On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.

Step 2

Add garlic to the pan and stir for 10 seconds. Next, add bacon and stir until half-cooked.

Step 3

Add the kimchi to the pan, stirring until it's 80% cooked.

Step 4

(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.

Step 5

Add the rice and the kimchi juice. Mix all of them together well and thoroughly.

Step 6

Add the sesame oil and mix them well. Remove the pan from the heat.

Step 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!

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