Kimchi Fried Rice

Whenever I open up my fridge and see leftover rice going stale.. I smile to myself and think.. humm... Fried Rice... yay !!! :)

Although this time, I didn't have any chinese sausage, lettuce or green onions left in my fridge. So I couldn't make my grandma's signature fried rice.

I did however have a lot of kimchi that was causing my entire fridge to smell like one big kimchi !

I had opened up a bag of kimchi the previous month, but with all the travelling I've been doing lately, I haven't managed to finish it off. Resulting in my entire fridge being consumed by kimchi smell. Oh well... :)

By the way.. this Kimchi fried rice is something I will be making again and again.. its that good...(grandma will not be pleased).. :)

Kimchi Fried Rice

Ingredients:

• 3 cups of steamed white rice left in the fridge overnight
• 1 tablespoon of vegetable oil
• 1 clove of garlic (finely chopped)
• 4 slices of bacon (sliced in to strips about 1cm wide)
• 1/2 onion (thinly sliced)
• 2 eggs
• 3/4 cup of kimchi (roughly chopped)
• 1 tablespoons of kimchi liquid
• 1/2 teaspoon of salt
• 1/2 tablespoon of light soy sauce
• 1/4 cups of peas
• 1 spring onion (thinly sliced into small round pieces) - optional

Method:

1. Heat up the oil in a deep pan or wok and add in the onion and garlic and saute until aromatic
2. Add in bacon and then the chopped kimchi.
3. Do a few stirs, then add in the rice and use a spatula or something similar to press down on the rice. So the cold rice lumps break up.
4. Sprinkle with 3/4 of the salt, then stir to combine well.
5. Move the rice around to the sides of the pan or wok to create a well or crater in the middle
6. Add the eggs one at a time to the center of the pan, the remaining salt and scramble the eggs as they cook.
7. Fold in the rice, drizzle the soy sauce over the rice, add remaining peas and spring onions (if using) and stir to combine well.
8. Serve immediately.

Notes:

• I prefer the Chung-Ga brand uncut kimchi which is available in Asian grocery stores in sealed bags.