Kimchi Fried Rice

Ingredients

kimchi cut into thumbnail-size pieces

3 cup

bacon cut into thumbnail-size pieces

15 7/8 oz

enoki mushrooms root removed, rinsed and drained

21 oz

steamed short grain rice cooled to room temperature if freshly cooked

9 cups

eggs cooked sunny side up

12 eggs

garlic minced

1 1/2 tsp

kimchi juice

3/4 cup

sesame oil

1 1/2 tbsp

cooking oil

1 1/2 tbsp

sesame seeds roasted

3 tbsp

green onion thinly sliced

2 stalk

roasted seasoned seaweed shredded

to taste

Method

1. 01Heat a wok or large pan over medium-high heat. Add cooking oil and spread evenly.
2. 02Add garlic and stir for 10 seconds. Add bacon and stir until half-cooked.
3. 03Add kimchi and stir until 80 percent cooked.
4. 04Add mushrooms and mix for a few seconds. Reduce heat to medium-low.
5. 05Add rice and kimchi juice. Mix thoroughly.
6. 06Add sesame oil and mix well. Remove from heat.
7. 07Divide fried rice among plates. Top each with a cooked egg. Garnish with sesame seeds, green onion, and seaweed.