KIMCHI AND BACON FRIED RICE
Salty bacon, sweet peas and the sour tang of kimchi combine in this ever-so-simple and fast fried rice recipe. Use leftover rice or make it super speedy by using the precooked packet rice. Seriously, this has to be one of the fastest meals to get onto the table if you use the precooked rice- it took me less than 10 minutes to prepare and serve, and it’s a healthy choice with protein from the egg and bacon, fibre in the brown rice, and the probiotic goodness of kimchi. Serves 2 but you can easily double the recipe to serve more people. Make vegetarian by swapping the bacon for cubes of tofu.
1 tbsp oil
1- 2 rashers bacon, chopped finely (or cubed tofu if using)
1 cup brown rice (I used a mixture of brown and wild rice here)
½ cup kimchi
½ cup frozen peas
Heat the oil and fry the bacon or tofu cubes until cooked through. Add the rice, kimchi and peas and stir for a couple of minutes. Push the mixture to the side of the pan and crack the eggs into the space in the pan. Break the yolks with your spoon and cook for a minute or two before stirring into the rice mixture. Heat through and serve.