Kimchi Chicken And Bacon Fried Rice Recipes

CHICKEN KIMCHI FRIED RICE

Steps:

• the night before according to the packet instructions or before you make the rest of the dish if you were not able to do it the night before.
• Mix the Korean red paste (Gochujang), soy sauce and kimchi juice in a bowl or jug. Ensure all lumps are removed and the sauce is smooth.
• Set your wok or frying pan onto a high heat, add 1 tbsp oil, onion and ginger and fry for a few minutes until the onion is soft.
• and continue to cook on a high heat for a few minutes until the outside is no-longer pink.
• Add the kimchi, grated carrots and red pepper and cook for a few more minutes until the chicken is fully cooked and the vegetables are tender. (note 1)
• Reduce the heat to medium, add the garlic and cook for 1-2 minutes.
• and mix it with the vegetables until it gets hot.
• mixture and mix thoroughly
• until while you fry the eggs
• Set another frying pan on a medium to high heat and add the remaining oil. Crack the eggs into a pan when the oil is hot and fry until the yolks are set and the edges start to brown a little.
• while the eggs cook and top with the fried eggs when they are ready.
• Top with spring onions, sesame seeds and optional nori strips and serve.

KIMCHI FRIED RICE

Steps:

• On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
• Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
• Add the Kimchi and stir until 80% of it is cooked.
• (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
• Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
• Add the sesame oil and mix them well. Remove from the heat.
• Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

CRISPY FRIED RICE WITH BACON AND CABBAGE

Steps:

• In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
• Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
• Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
• Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.