Kimchi fried rice recipe Recipe

Name: Kimchi fried rice recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 45 g (1.6oz) bacon, diced; 2 carrots, julienned and then coarsely chopped; 1 clove garlic, grated; 9 shiitake mushrooms, stems removed, sliced lengthways then quartered; 0.5 courgette, julienned and then coarsely chopped; 2 spring onions or scallions, finely sliced; 300 g (10.6oz) kimchi, chopped into small pieces; 740 g (26.1oz) cooked short-grain rice; 1 tsp sea salt; 8 grinds black pepper, or to taste; 4 soft sunny side up fried eggs; 1 spring onion or scallion, finely sliced; 1 sprinkle Korean chilli flakes (gochugaru); 1 sprinkle black pepper

Servings: persons

2 tbsp vegetable oil
45 g (1.6oz) bacon, diced
2 carrots, julienned and then coarsely chopped
1 clove garlic, grated
9 shiitake mushrooms, stems removed, sliced lengthways then quartered
0.5 courgette, julienned and then coarsely chopped
2 spring onions or scallions, finely sliced
300 g (10.6oz) kimchi, chopped into small pieces
740 g (26.1oz) cooked short-grain rice
1 tsp sea salt
8 grinds black pepper, or to taste
4 soft sunny side up fried eggs
1 spring onion or scallion, finely sliced
1 sprinkle Korean chilli flakes (gochugaru)
1 sprinkle black pepper

1
Heat vegetable oil in a large skillet over medium-high heat, add the bacon and saute until edges are crispy, about 2-3 minutes.
2
Using a slotted spoon remove the bacon from the skillet and let drain on kitchen towels.
3
Reduce heat to medium and add the carrots and garlic to the skillet.
4
Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes.
5
Then mix in the mushrooms, courgette/zucchini, spring onions/scallions and kimchi, and continue to saute until tender, 4 to 5 minutes.
6
Return the bacon to the pan.
7
Add the rice and mix to incorporate well using a wooden spoon to break up the rice.
8
Season with salt and pepper to taste.
9
Transfer fried rice to a serving plate or platter, top with the fried eggs and garnish with spring onions/scallions.

1107

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp vegetable oil, 45 g (1.6oz) bacon, diced, 2 carrots, julienned and then coarsely chopped, 1 clove garlic, grated, and more.

Yes, Kimchi fried rice recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi fried rice recipe

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