Name: Kimchi Fried Rice
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup kimchi, cut into thumbnail-size pieces; 5.3 oz bacon, cut into thumbnail-size pieces; 7 oz enoki mushrooms, root removed, rinsed and drained; 3 cups steamed short grain rice, cooled to room temperature if freshly cooked; 4 eggs eggs, cooked sunny side up; 1/2 tsp garlic, minced; 1/4 cup kimchi juice; 1/2 tbsp sesame oil; 1/2 tbsp cooking oil; 1 tbsp sesame seeds, roasted; 1/2 stalk green onion, thinly sliced; to taste roasted seasoned seaweed, shredded

Estimate, per serving

Cal: 461
Protein: 14g
Carbs: 41g
Fat: 25g
Sodium: 311mg
Fiber: 1.2g

Ingredients

kimchicut into thumbnail-size pieces: 1 1/2 cup
baconcut into thumbnail-size pieces: 7.95 oz7.95 oz
enoki mushroomsroot removed, rinsed and drained: 10 1/2 oz
steamed short grain ricecooled to room temperature if freshly cooked: 4 1/2 cups
eggscooked sunny side up: 6 eggs6 oz
garlicminced: 3/4 tsp
kimchi juice: 3/8 cup3/8 cup
sesame oil: 3/4 tbsp
cooking oil: 3/4 tbsp
sesame seedsroasted: 1 1/2 tbsp
green onionthinly sliced: 1 stalk
roasted seasoned seaweedshredded: to taste

Method

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