Kimchi Fried Rice

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

1 cup kimchi (*see note, cut into thumbnail size pieces)

150 g bacon (5.3 ounces, cut into thumbnail size pieces)

1 pack enoki mushrooms (200 g / 7 ounces , root removed, rinsed and drained, optional)

3 cups steamed short grain rice

4 x-large eggs (cooked sunny side up or per your preference)

1/2 tsp minced garlic

1/4 cup Kimchi juice (*see note – this liquid is from the bottom of the kimchi container)

1/2 Tbsp sesame oil

1 Tbsp cooking oil

1 Tbsp toasted sesame seeds (to garnish)

1/2 stalk green onion (to garnish, thinly sliced, optional)

roasted seasoned seaweed (, shredded, optional)

Instructions

On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.

Add garlic to the pan and stir for 10 seconds. Next, add bacon and stir until half-cooked.

Add the kimchi to the pan, stirring until it's 80% cooked.

(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.

Add the rice and the kimchi juice. Mix all of them together well and thoroughly.

Add the sesame oil and mix them well. Remove the pan from the heat.

Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, green onions, and seaweed strips (all optional). Place the cooked egg on top. Enjoy!

Nutrition

• Calories: 461 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 7 g
• Cholestérol: 188 mg
• Sodium: 311 mg
• Glucides Totaux: 41 g
• Protéines: 14 g