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!