A fried rice with spicy Kimchi and smoky bacon from Sue at My Korean Kitchen – delicious!
This is best made with day old rice. If you don’t have time, make sure the rice is cooled and dry. You will need 3 cups of cooked rice. Prepare your ingredients ahead of cooking time: drain 1 cup of old Kimchi retaining ¼ of a cup of juices and cut the kimchi into small pieces; cut 150g (5.3 oz) of bacon into small pieces; remove the roots from a 200g (7 oz) packet of enoki mushrooms then rinse and drain; and prepare ½ a teaspoon of minced garlic. For the garnishes fry 4 large eggs sunny side up; measure 1 tablespoon of sesame seeds; finely chop the green part of a spring onion and shred some roasted seaweed. Heat a wok over medium high heat and add 1 tablespoon of cooking oil. Add the garlic for 10 seconds then the bacon, stirring until half-cooked. Add the kimchi to the pan for a few minutes then add the mushrooms and cook briefly, mixing well. Now add the rice and toast it a little before adding the kimchi juice. Mix thoroughly. Finally, add 2 teaspoons of sesame oil, mix well and remove from the heat. Serve the kimchi on plates with a cooked egg on top of each serve. Garnish with the sesame seeds, green onions, and seaweed strips.
michelle picker cooks 