KIMCHI FRIED RICE WITH BACON AND EGGS

A tasty meal spiked with the flavours of Korea that can be made quickly and easily.

INGREDIENTS

• 1 tbs rice bran oil, plus extra to shallow-fry
• 1 small onion, finely chopped
• 4 bacon rashers, finely chopped
• 1 tbs ginger, grated
• 2 garlic cloves, crushed
• 1 cup (120g) fresh peas, or frozen peas
• 1 cup (190g) kimchi, roughly chopped,
• 2 tbs kimchi juice
• 4 cups white rice, cooked, cold
• 4 eggs
• 2 tsp sesame oil
• 2 tsp soy sauce
• 30g unsalted butter
• Thinly sliced garlic chives, to serve

• METHOD

  • 1
    Heat the rice bran oil in a wok over medium-high heat. Add onion and bacon, and cook, stirring, for 3-4 minutes until onion is soft and bacon is starting to crisp. Add ginger and garlic, and cook for 30 seconds or until fragrant. Add peas, kimchi and rice, then cook, stirring, for 1-2 minutes until heated through. Set aside.
  • 2
    Heat 2cm rice bran oil in a frypan over medium-high heat. Carefully break 2 eggs into oil and fry until cooked to your liking. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.
  • 3
    Return wok to medium-high heat. Add sesame oil, soy sauce, butter and reserved kimchi juice, and stir to warm through.
  • 4
    Divide rice among bowls and top each with a fried egg and garlic chives to serve.