Bacon Egg and Kimchi Fried Rice
Bacon Egg and Kimchi Fried Rice
There are SO many iterations of fried rice out there. I have a veggie option on my site already. I decided to add bacon and kimchi to this version. The bacon adds salinity and texture (also does bacon need a salesperson?!). Kimchi, if you've never had it, is a Korean fermented cabbage mixture that IS spicy. It's actually great for your gut and microbiome. You can now find this at most grocery stores in the refrigerated section. If you don't like spice, scale back on the kimchi, but I do suggest trying it. Some other ways to use kimchi - It can be added to eggs or just eaten as "banchan" which means a small side dish that is served with cook rice in Korean cuisine. I add a decent amount of veggies in this dish, because, balance! The coconut aminos are a much healthier soy sauce replacement. It's not as salty though so you'll still need to add salt in stages (like I always do). I tend to garnish most of my asian dishes with cashews because they have a slight natural sweetness and great crunch. Toast 'em for a few minutes first. All the little extra steps I take make the dish "just right."
Equipment
- medium sauce pot
- large saute pan
- mesh strainger / sieve
Ingredients
- 3/4 cup short grain rice
- 2 strips of thick cut bacon uncured
- 4 large organic eggs
- 2 organic scallions
- 1 organic celery stalk
- 1 organic carrot
- 1/2 white or yellow onion
- 1/2 cup kimchi more or less
- 4 oz fresh organic spinach
- 1/2 cup organic fresh or frozen peas
- 3 garlic cloves minced or grated
- 1 inch ginger minced or grated
- 1/2 cup coconut aminos
- 1 tsp toasted sesame oil
- 1/3 cup organic cashews toasted
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- fresh cracked black pepper
- organic olive oil
Instructions
- Rinse the rice really well. In a medium sauce pot add 1 1/4 cups of water, rice, a tbs of olive oil, and a tsp of kosher salt. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
- Meanwhile, dice the bacon into 1/2 inch pieces. Peel and dice the carrot, dice the celery and onion. Slice the scallions and separate the white and green parts. Mince or grate the garlic and ginger. Chop the kimchi. Toast the cashews.
- In a large saute pan, add the bacon to a dry pan. Cook over medium heat for 5-7 minutes, until it begins to brown. Add the onion, carrots, onions, white parts of the scallions and kimchi. Add a pinch of kosher salt and a few grinds of fresh cracked black pepper. Cook, stirring for 5 more minutes until veggies are soft. Add the ginger and garlic and cook for another minute until fragrant.
- Add the eggs to the pan. Season with a few pinches of salt and a few grinds of fresh cracked black pepper. Mix to combine and stir occasionally until the eggs have cooked.
- Add the spinach (in batches if needed). Add a pinch of salt and a few grinds of black pepper. Cook until wilted. Add the cooked rice and peas. Stir to combine. Add the coconut aminos and sesame oil. Stir to combine.
- To plate, divide the mixture evenly and garnish with green parts of scallions and toasted cashews.
Notes
Note the rice can be made a day or 2 in advance.
** Amazon Affiliate - I may receive compensation.
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2 Comments
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Mamta Kaji
Love the option of making the rice in advance!
Zahavalox
<3. It makes it even quicker! AND
You’ll be able to achieve a more “classic” fried rice.