Prep Time
20 min
Cook Time
20 min
Yields
6-8 servings
Kid-approved and made in minutes, this satisfying fried rice recipe is perfect for weeknights.
Courtesy of Katherine Chong, piqueyeater.com, Toronto
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ingredients
8
pieces low-sodium bacon (or turkey bacon)
4
cups (1 L) leftover cooked rice
3
eggs, beaten
2
cups (500 mL) frozen vegetables of your choice
1
cup (250 mL) kimchi, chopped
2
Tbsp (30 mL) soy sauce
1
Tbsp +1 ½ tsp (22 mL) kimchi juice
¼
cup (60 mL) chopped green onion, divided
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directions
Step 1
Chop bacon into 1-inch pieces. Fry in wok or non-stick skillet over medium-high heat until cooked but not crispy. Remove bacon from pan and drain off half the bacon fat.
Step 2
Add leftover rice to skillet and cook, stirring, over medium-high heat.
Step 3
Once rice is reheated, about 5 minutes, pour eggs into skillet and cook, tossing, until mixture begins to set.
Step 4
Stir in frozen vegetables, kimchi, soy sauce, reserved kimchi juice, 2 tbsp (30 mL) green onions and reserved bacon. Cook, tossing, until heated through.
Step 5
Top with remaining green onion just before serving.