Kimchi is a Korean fermented dish that often uses red pepper powder, shrimp paste, and/or garlic for flavouring. Like a spicy and sour pickle, adding it to fried rice not only makes it flavourful but also vibrant in colour!
AuthorHungry PandaCategoryVegDifficultyBeginnerPut the rice into your rice cooker bowl and fill to the level 3 white/short grain rice line with water.
Press ’WHITE’ or ’SHORT GRAIN’ function and then ’START’. Leave to cool for 30 minutes after cooking.
Heat a pan/wok on medium heat, add the cooking oil.
Add the garlic, stir fast for 10 seconds then add the bacon and stir until it’s half cooked.
Add the kimchi and stir until it’s 80% cooked.
Reduce the heat to low then add the rice and kimchi juice. Mix together. In a separate pan, fry the eggs.
Add the sesame oil to the rice and mix. Remove from the heat.
Serve and garnish with the sesame seeds, spring onion and seaweed strips (garnish is all optional).
Serve the rice and place the cooked egg on top.
Ingredients
Directions
Put the rice into your rice cooker bowl and fill to the level 3 white/short grain rice line with water.
Press ’WHITE’ or ’SHORT GRAIN’ function and then ’START’. Leave to cool for 30 minutes after cooking.
Heat a pan/wok on medium heat, add the cooking oil.
Add the garlic, stir fast for 10 seconds then add the bacon and stir until it’s half cooked.
Add the kimchi and stir until it’s 80% cooked.
Reduce the heat to low then add the rice and kimchi juice. Mix together. In a separate pan, fry the eggs.
Add the sesame oil to the rice and mix. Remove from the heat.
Serve and garnish with the sesame seeds, spring onion and seaweed strips (garnish is all optional).
Serve the rice and place the cooked egg on top.
Ideally kimchi is at least 2 weeks old. If not, add 1⁄2 tsp rice vinegar into the kimchi juice to make it sour. Obtaining 1⁄4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 21⁄2 tbsp kimchi juice and 1 tbsp gochujang paste