Kimchi Fried Rice

Ingredients

• 1 cup Kimchi (Cut into thumbnail-size pieces; see source note for details.)
• 150 g Bacon (Cut into thumbnail-size pieces.)
• 1 pack Enoki mushrooms (Root removed, rinsed, and drained; optional.)
• 3 cups Steamed short-grain rice
• 4 X-large eggs (Cooked sunny-side up or according to preference.)
• 0.5 tsp Garlic (Minced.)
• 0.25 cup Kimchi juice (Liquid from the bottom of the kimchi container; see source note for details.)
• 0.5 tbsp Sesame oil
• 1 tbsp Cooking oil
• 1 tbsp Toasted sesame seeds (For garnish.)
• 0.5 stalk Green onion (Thinly sliced, for garnish; optional.)
• Roasted seasoned seaweed (Shredded, for garnish; optional.)

Steps

1. 1

   Preheat a pan or wok over medium-high heat. Once hot, add the cooking oil and spread it well over the cooking surface with a spatula.

2. 2

   Add the minced garlic and stir for 10 seconds.

3. 3

   Add the bacon and stir until it is half-cooked.

4. 4

   Add the cut kimchi and stir until it is about 80% cooked.

5. 5

   If using the optional enoki mushrooms, add them and mix them well for a few seconds. Reduce the heat to medium-medium-low.

6. 6

   Add the steamed rice and kimchi juice. Mix everything together thoroughly until the ingredients are evenly combined.

7. 7

   Add the sesame oil and mix well. Remove the pan from the heat.

8. 8

   Serve the kimchi fried rice on plates. Garnish with the toasted sesame seeds, sliced green onion, and shredded roasted seasoned seaweed, if using. Place a cooked egg on top and serve.

Notes

The source marks the enoki mushrooms, green onion, and roasted seasoned seaweed as optional. Cook the eggs separately according to preference; the structured recipe specifies sunny-side up as one option. Nutrition estimates are ingredient-based and may differ from the source's listed per-serving nutrition.

Nutrition per serving

• main
• Korean
• East Asian
• stir-fried
• rice
• bacon
• quick
• 15-minute