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Regardless of whether you are planning an elaborate menu or only going forward for tomorrow Kimchi fried rice with bacon and eggs. This recipe stems in many years of participating in at the kitchen. I find that adding a few ingredients to some recipe provides depth into what exactly is usually bland. You may well be looking for milder food items to produce together with your leftovers. Pleasant and gentle Kimchi fried rice with bacon and eggs perfect for post-vacation. The elements within this recipe receive your tongue thumping, also are very waist-friendly when you will need a'snack' after a busy family holiday. Employing a few ingredients as alternate options, this soup has been loaded with a fall and spicy flavor which makes it tasty. The perfect Kimchi fried rice with bacon and eggs to warm you up on cool winter days. Fantastic for utilizing leftover.

Excellent method to squander a single component. This can be actually just a good Kimchi fried rice with bacon and eggs plus a few of my favorites. If you should be concerned regarding the nutritional worth of some of these dishes, then don't be. Though it can be lower in calories, though you aren't obtaining much nutrient value from this won't maintain you personally, and you're going to only end up hungry again and eating a lot more energy than you otherwise would need. Diet facts tags tell you what's from the foods you consume. It helps you determine whether you have a healthy and balanced diet. Every recipe we share needs to have an ingredient label. Some recipes provide nutritional simple actuality information. The ingredient tag lists the amount in the field below. They are listed for each serving as a percentage of the daily value.

How to make Kimchi fried rice with bacon and eggs

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 3 Return wok to medium-high heat. Add sesame oil, soy sauce, butter and reserved kimchi juice, and stir to warm through.
  • Step 4 Divide rice among bowls and top each with a fried egg and garlic chives to serve.