Kimchi Fried Rice

Ingredients

kimchicut into thumbnail-size pieces

2 cup

baconcut into thumbnail-size pieces

10 5/8 oz

enoki mushroomsroot removed, rinsed and drained

14 oz

steamed short grain ricecooled to room temperature if freshly cooked

6 cups

eggscooked sunny side up

Egg-freeextra-firm tofu pressed and cubedpan-fry until golden, serve on top

8 eggs8 oz

garlicminced

1 tsp

kimchi juice

Soy-freekimchi juice

1/2 cup1/2 cup

sesame oil

1 tbsp

cooking oil

1 tbsp

sesame seedsroasted

2 tbsp

green onionthinly sliced

1 stalk

roasted seasoned seaweedshredded

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.