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Kimchi fried rice with bacon and eggs
Recipe

Kimchi fried rice with bacon and eggs

We miss traveling and exploring the world as much as you do. In the meantime, why not take your taste buds for a journey with a tasty meal spiked with the flavours of Korea.

Prep:
15 min
Cooking:
15 min
Serves:
4
Ingredients Method

1 tbs rice bran oil

1 small onion, finely chopped

4 bacon rashers, finely chopped

1 tbs ginger, grated

2 garlic cloves, crushed

1 cup (120g) fresh peas

1 cup (190g) kimchi, roughly chopped,

2 tbs kimchi juice

4 cups white rice, cooked, cold

4 Pace Farm Eggs

2 tsp sesame oil

2 tsp soy sauce

30g unsalted butter

Thinly sliced garlic chives

  1. Heat the rice bran oil in a wok over medium heat. Add onion and bacon while stirring for 3-4 minutes until the onion is soft and bacon is starting the crisp. 
  2. Add ginger, garlic, peas, kimchi and rice. Cook while stirring for 1-2 minutes until heated through. Then set aside. 
  3. Heat rice bran oil in a frypan over medium-high heat. Break 2 Pace Farm eggs into the oil and fry until cooked. 
  4. Remove the eggs with a slotted spoon and drain on a paper towel. 
  5. Repeat steps 3 and 4 with the remaining eggs. 
  6. Place the wok back on medium-high heat. Stir the sesame oil, soy source, butter and kimchi juice to warm through. 
  7. Divide rice evenly between four bowls and place a fried egg and garlic chives on top to serve.