Spicy Kimchi Fried Rice with Bacon
Ingredients
- 600 g cooked short-grain rice (cooled)
- 150 g smoked streaky bacon
- 200 g kimchi
- 2 tbsp gochujang paste
- 4 eggs
- 1 tbsp sesame oil
- 4 spring onions
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 490 kcal
- Protein
- 18.7 g
- Carbohydrate
- 48.8 g
- of which sugars
- 3.8 g
- Fat
- 23.1 g
- of which saturates
- 6.4 g
- Fibre
- 2.2 g
- Salt
- 2.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Chop the bacon into small pieces and fry in the vegetable oil in a hot wok until crispy.
- 2
Add the kimchi (roughly chopped if in large pieces) and gochujang, stir-fry for 2 minutes.
- 3
Add the cold rice, pressing and stirring over a high heat for 3 minutes.
- 4
Divide the fried rice into four serving bowls.
- 5
Fry the eggs sunny-side up in the same wok, then place one egg on top of each bowl.
- 6
Drizzle with sesame oil, scatter with sliced spring onions and serve.
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