Kimchi Fried Rice | Recipe Cart

Name: Kimchi Fried Rice | Recipe Cart
Total time: 15 min
Ingredients: 1 cup kimchi ((*see note), cut into thumbnail size pieces); 150 g bacon ((5.3 ounces), cut into thumbnail size pieces); 1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional)); 3 cups steamed short grain rice; 4 x-large eggs (cooked sunny side up or per your preference); 1/2 tsp minced garlic; 1/4 cup Kimchi juice ((*see note) – this liquid is from the bottom of the kimchi container); 1/2 Tbsp sesame oil; 1 Tbsp cooking oil; 1 Tbsp toasted sesame seeds (to garnish); 1/2 stalk green onion (to garnish, thinly sliced (optional)); roasted seasoned seaweed (, shredded (optional))

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Quick and easy Korean kimchi fried rice!

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Ingredients

1 cup kimchi ((*see note), cut into thumbnail size pieces)
150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
3 cups steamed short grain rice
4 x-large eggs (cooked sunny side up or per your preference)
1/2 tsp minced garlic
1/4 cup Kimchi juice ((*see note) – this liquid is from the bottom of the kimchi container)
1/2 Tbsp sesame oil
1 Tbsp cooking oil
1 Tbsp toasted sesame seeds (to garnish)
1/2 stalk green onion (to garnish, thinly sliced (optional))
roasted seasoned seaweed (, shredded (optional))