Spicy, Korean-style fried rice, cooked with kimchi, bacon and butter… this dish is all the things! The fried egg is the most epic of toppings too – ditch it at your peril. My top tip? Day-old rice will give you the dryness you need for perfect, separated grains.
150g (5 oz) kimchi
1 tbsp butter
150g (5 oz) bacon, diced
1 onion, finely diced
2 garlic cloves, finely chopped
1 tbsp gochujang*
2 cups cooked rice
1 tbsp soy sauce
2 spring onions (scallions), finely sliced
2 fried eggs, to serve
crispy seaweed, to serve (optional)
Drain the kimchi in a colander. Reserve the kimchi liquid for later. Heat a wok or frying pan over high heat. Add the kimchi and stir-fry for 2-3 minutes or until the kimchi starts to char at the edges. Transfer to a plate and reserve for later.
Heat the butter in a wok over high heat. Add the bacon and cook for 2-3 minutes. Add the onion and garlic and cook for 2 minutes or until the onion has softened. Add the gochujang paste and cook for 30 seconds. Then add the rice, reserved roasted kimchi, soy sauce and reserved kimchi liquid. Stir-fry until well combined. Remove from the heat and toss through the spring onion.
Serve the fried rice topped with an egg, spring onion and the crispy seaweed.
Notes:
– Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocer.
