Quick Kimchi Fried Rice For Lunch; Recipe Inside

By Devi Poojari

This versatile recipe, punctuated with the spiciness from kimchi and your favourite kind of protein, is an easy one-pan meal to enjoy with a fried egg on top.

INGREDIENTS

½ cup chopped kimchi 1 cup steamed rice 2 strips bacon ¼ cup protein of choice (chicken, prawns, tofu) ¼ cup mushrooms 2 eggs 2 cloves garlic, minced 3 tablespoons kimchi juice 1 tablespoon sesame oil 1 tablespoon vegetable oil ½ tablespoon toasted sesame seeds ¼ cup spring onions, chopped

METHOD

Heat both the oils in a pan and add the garlic to cook until aromatic.

METHOD

Add the bacon rashers and fry until crispy. Remove and set aside to cool.

METHOD

Add the chopped kimchi and sauté for a couple of minutes before adding your chicken, prawns or tofu.

METHOD

Add the mushrooms and cook until they are tender.

METHOD

Remove everything on to a waiting plate while you scramble one of the eggs.

METHOD

Add the mushroom mixture back into the pan, along with the bacon that has been chopped.

METHOD

Add the rice and pour in the kimchi juice, toss everything together until combined before seasoning with salt, if necessary.

METHOD

Sprinkle a generous amount of green onions and sesame seeds and fry the remaining egg into a sunny side up.

METHOD

Place the egg over the rice and serve warm.