Korean fried rice
- 2 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 1/2 teaspoon caster sugar
- 4 eggs
- 1 1/2 tablespoons peanut oil
- 100g shortcut bacon rashers, chopped
- 1 brown onion, halved, thinly sliced
- 3 teaspoons finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 2 x 250g packets microwave white rice, microwaved for 40 seconds
- 90g (1/3 cup) kimchi
- 1 carrot, cut into matchsticks
- 80g (1/2 cup) frozen peas
- 150g snow peas, trimmed, thinly sliced
- 3 green shallots, thinly sliced diagonally
Combine the soy sauce, gochujang, 3 teaspoons sesame oil and sugar in a small bowl. Set aside. Whisk the eggs and remaining sesame oil in a separate bowl. Season.
Heat 2 teaspoons peanut oil in a wok over high. Add egg mixture. Scramble until just cooked. Transfer to a plate. Wipe wok clean.
Heat the remaining peanut oil over high heat. Stir-fry bacon for 2 minutes or until golden and crisp. Add onion and stir-fry for 1-2 minutes or until softened. Stir in the ginger and garlic for 30 seconds or until aromatic. Add rice, kimchi, carrot, peas and snow peas. Stir-fry for 1 minute or until the vegetables are tender crisp. Add soy sauce mixture. Stir-fry for 1-2 minutes or until well combined and rice is hot.
Remove from heat and stir in egg. Sprinkle with shallots.
All nutrition values are per serve
Try using any leftover gochujang as a marinade for barbecued meat or seafood, stir through mayonnaise for a spicy dipping sauce or try it in traditional Korean dishes, such as bibimbap.