Kimchi fried rice
Tangy, spicy, savoury fried rice with bacon and a runny egg. Ready in 15 minutes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Kimchi (vegan)300 g
- Basmati rice350 g
- Free-range eggs4 eggs
- Smoked back bacon150 g
- Frozen peas150 g
- Spring onions1 bunch
- Soy sauce20 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the rice following the pack instructions and spread it out on a plate to cool, or use cold leftover rice.350 g basmati rice
- Chop the bacon and the kimchi. Fry the bacon in a wok or large frying pan over a medium-high heat for 5 minutes until crisp, then add the kimchi and cook for 3 minutes.300 g kimchi150 g smoked back bacon
- Add the rice, the frozen peas and the soy sauce. Fry over a high heat for 4 to 5 minutes, until piping hot and a little crisp at the bottom.150 g frozen peas20 ml soy sauce
- Fry the eggs in a little oil in another pan. Serve the rice topped with an egg and sliced spring onions.4 eggs1 bunch spring onions
Add a splash of the kimchi juice with the rice. It is where most of the flavour is.
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