Bacon and Kimchi Fried Rice
Recipe GLPRa35d822f709f9d
A vibrant Korean-inspired fried rice featuring crispy bacon, tangy kimchi, and a fresh carrot base, topped with a perfectly fried egg. Quick-cooking and full of umami flavors from the soy sauce and kimchi, with a gentle heat from dried chilli flakes. Serve with extra chilli sauce for additional spice.
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Ingredients
6 rashers streaky smoked bacon, cut into 1cm (½ inch) wide strips
100g (3½ oz) kimchi, roughly chopped
1 large carrot, coarsely grated
500g (1 lb 2 oz) cooked long-grain rice
½ teaspoon dried chilli flakes
1 tablespoon soy sauce
1 bunch spring onions, thinly sliced
2 tablespoons vegetable oil
4 free-range eggs
Chilli sauce, for serving
Directions
Place the bacon strips in a large frying pan over medium-high heat. Cook, stirring occasionally, until the edges become golden and crispy, about 4-5 minutes. Add the chopped kimchi and grated carrot to the pan with the bacon, and stir well. Continue cooking for 1 minute until the vegetables soften slightly.
Add the cooked rice to the pan, breaking up any clumps as you stir. Cook, stirring frequently, for 3-4 minutes until the rice is heated through and has absorbed the flavors from the bacon, kimchi, and vegetables. Sprinkle in the dried chilli flakes and soy sauce, then stir in most of the sliced spring onions, reserving some for garnish.
Divide the fried rice equally among four shallow bowls or plates.
Wipe out the frying pan with kitchen paper to remove excess oil. Add the 2 tablespoons of fresh vegetable oil and heat over medium heat until shimmering. Crack the eggs into the pan one at a time and fry until the whites are fully cooked and opaque while the yolk reaches your preferred consistency. The eggs should be cooked to at least 160°F (71°C) for food safety.
Carefully place one fried egg on top of each bowl of fried rice. Scatter the reserved sliced spring onions over the top and serve immediately with chilli sauce on the side for additional heat.
