Ingredients:
- 4 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces
- 2 cups store-bought cabbage kimchi, preferably red Napa, chopped; reserve some of the liquid from the jar (optional)
- 1 cup thinly sliced scallions
- 2 cups short-grain rice, cooked according to package instructions and cooled (about 5 cups)
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
- 1 cup frozen peas (not thawed)
- 6 large eggs, fried, scrambled, or poached and still warm
- kosher salt
- freshly ground black pepper
Instructions:
- Cook the bacon in a large skillet over medium heat, stirring occasionally, until lightly golden and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat from the pan.
- Add the kimchi to the bacon fat remaining in the skillet and cook over medium heat for 1 to 2 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside.
- Add the scallions to the skillet and cook for 3 minutes, or until wilted. Remove and set aside.
- Wipe out the skillet. Add the rice and cook over high heat for 1 minute, stirring, to evaporate the excess moisture. Reduce the heat to medium-high, add the soy sauce, sesame oil, and sesame seeds, and cook, stirring, for 2 minutes. Add the frozen peas, kimchi, and scallions and cook, stirring, for 5 minutes, or until everything is warmed through. Remove from the heat and keep warm.
- Season the eggs with salt and pepper to taste. Spoon the rice onto individual plates and top with the eggs. Sprinkle with the bacon. If you would like a spicier dish, drizzle on some of the reserved kimchi liquid. Serve.
- Quick Fried Rice Recipe
- Kimchi Fried Rice Recipe
- Ginger Fried Rice Recipe
,
, ,High-Fiber
, Ingredients:4 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces2 cups store-bought cabbage kimchi, preferably red Napa, chopped; reserve some of the liquid from the jar (optional)1 cup thinly sliced scallions2 cups short-grain rice, cooked according to package instructions and cooled (about 5 cups)2 tablespoons soy sauce2 teaspoons toasted sesame oil1 tablespoon sesame seeds1 cup frozen…
, http://www.edamam.com/ontologies/edamam.owl#recipe_012b7ab5916551426597a7e59c06a501
, 4
, High-Fiber
, Sugar-Conscious,Dairy-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free
, Sulfites
, Ingredients:
- 4 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces
- 2 cups store-bought cabbage kimchi, preferably red Napa, chopped; reserve some of the liquid from the jar (optional)
- 1 cup thinly sliced scallions
- 2 cups short-grain rice, cooked according to package instructions and cooled (about 5 cups)
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
- 1 cup frozen peas (not thawed)
- 6 large eggs, fried, scrambled, or poached and still warm
- kosher salt
- freshly ground black pepper
, Instructions:
- Cook the bacon in a large skillet over medium heat, stirring occasionally, until lightly golden and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat from the pan.
- Add the kimchi to the bacon fat remaining in the skillet and cook over medium heat for 1 to 2 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside.
- Add the scallions to the skillet and cook for 3 minutes, or until wilted. Remove and set aside.
- Wipe out the skillet. Add the rice and cook over high heat for 1 minute, stirring, to evaporate the excess moisture. Reduce the heat to medium-high, add the soy sauce, sesame oil, and sesame seeds, and cook, stirring, for 2 minutes. Add the frozen peas, kimchi, and scallions and cook, stirring, for 5 minutes, or until everything is warmed through. Remove from the heat and keep warm.
- Season the eggs with salt and pepper to taste. Spoon the rice onto individual plates and top with the eggs. Sprinkle with the bacon. If you would like a spicier dish, drizzle on some of the reserved kimchi liquid. Serve.
- Quick Fried Rice Recipe
- Kimchi Fried Rice Recipe
- Ginger Fried Rice Recipe
, Ingredients:4 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces2 cups store-bought cabbage kimchi, preferably red Napa, chopped; reserve some of the liquid from the jar (optional)1 cup thinly sliced scallions2 cups short-grain rice, cooked according to package instructions and cooled (about 5 cups)2 tablespoons soy sauce2 teaspoons toasted sesame oil1 tablespoon sesame seeds1 cup frozen peas (not thawed)6 large eggs, fried, scrambled, or poached and still warmkosher saltfreshly ground black pepperInstructions:Cook the bacon in a large skillet over medium heat, stirring occasionally, until lightly golden and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat from the pan.Add the kimchi to the bacon fat remaining in the skillet and cook over medium heat for 1 to 2 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside.Add the scallions to the skillet and cook for 3 minutes, or until wilted. Remove and set aside.Wipe out the skillet. Add the rice and cook over high heat for 1 minute, stirring, to evaporate the excess moisture. Reduce the heat to medium-high, add the soy sauce, sesame oil, and sesame seeds, and cook, stirring, for 2 minutes. Add the frozen peas, kimchi, and scallions and cook, stirring, for 5 minutes, or until everything is warmed through. Remove from the heat and keep warm.Season the eggs with salt and pepper to taste. Spoon the rice onto individual plates and top with the eggs. Sprinkle with the bacon. If you would like a spicier dish, drizzle on some of the reserved kimchi liquid. Serve.Quick Fried Rice RecipeKimchi Fried Rice RecipeGinger Fried Rice Recipe
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