Bacon Kimchi Fried Rice
by
Kelvin Cheung
INGREDIENTS
250gm day old cooked white long grain rice
50gm onion finely diced
2 cloves garlic, sliced
50gm Scallion (Spring Onion) or Chives, chopped
10gm Jalapeno or Chilli
45ml Oyster Sauce
15mk Light Soy
75gm bacon, chopped into small squares
60gm Kimchi
2 Eggs
METHOD
Cook rice a day ahead, and store in refrigerator overnight.
Heat frypan and add bacon and allow fat to render down.
Add onion and garlic to frypan and toss through bacon.
Add chilli & kimchi, stir.
Crack eggs in to bowl, whisk, make well in centre of the mixture in frypan, add egg, then allow to cook until slightly set.
Add in rice and toss.
Allow the rice to heat through.
Add Oyster sauce, light soy and toss through so it coats the rice.
Garnish with some freshly cut chives and serve.