Kimchi Fried Rice

• 150g (5 oz) kimchi
• 150g (5 oz) bacon, diced
• 1 tbsp butter
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 1 tbsp gochujang
• 2 cups cooked rice
• 1 tbsp soy sauce
• 2 spring onions (scallions), finely sliced
• 2 fried eggs to serve
• crispy seaweed to serve (optional)

STEP 1
Drain the kimchi in a colander. Reserve the kimchi liquid for later. Heat a wok or frying pan over high heat. Add the kimchi and stir-fry for 2-3 minutes or until the kimchi starts to char at the edges. Transfer to a plate and reserve for later.

STEP 2
Heat the butter in a wok over high heat. Add the bacon and cook for 2-3 minutes. Add the onion and garlic and cook for 2 minutes or until the onion has softened. Add the gochujang paste and cook for 30 seconds. Then add the rice, reserved roasted kimchi, soy sauce and reserved kimchi liquid. Stir-fry until well combined. Remove from the heat and toss through the spring onion.

STEP 3
Serve the fried rice topped with an egg, spring onion and the crispy seaweed.

Source