Kimchi Fried Rice (Kimchi-bokkeumbap) | Recipes | Judy Joo

Ingredients

• 2 tablespoons vegetable oil
• 2 strips (45 grams or 1 3/4 ounces) bacon, diced (optional)
• 2 carrots, julienned and then coarsely chopped
• 1 clove garlic, grated
• 9 shiitake mushrooms, stems removed and sliced lengthwise into quarters
• 1/2 zucchini, julienned and coarsely chopped
• 3 spring onions or scallions, finely sliced
• 1 cup (300 grams) cabbage kimchi, chopped into small pieces
• 4 cups (740 grams) cooked short-grain rice
• 1 teaspoon sea salt or kosher salt
• 8 grinds black pepper
• 4 soft sunny-side up fried eggs (optional)
• Sprinkle Korean chilli flakes (gochugaru)
• Sprinkle freshly ground black pepper