Ingredients and Weight:
- Cooked rice, cold: 5 cups (1000g)
- Kimchi, chopped: 1 cup (200g)
- Bacon, cooked and chopped: 8 slices (150g)
- Eggs, beaten: 4 large
- Onion, chopped: 1/2 cup (100g)
- Garlic, minced: 2 cloves (10g)
- Sesame oil: 1 tablespoon (15ml)
- Soy sauce: 1/4 cup (60ml)
- Green onions, sliced: 1/4 cup (15g) for garnish
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat the sesame oil in a large skillet or wok over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Push the onion and garlic to the side and pour in the beaten eggs. Cook until scrambled, stirring occasionally.
- Add the rice, kimchi, bacon, and soy sauce. Stir to combine.
- Cook until the rice is heated through and lightly browned, about 10 minutes.
- Stir in the green onions and serve immediately.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 170mg
- Sodium: 750mg
- Carbohydrates: 40g
- Protein: 20g
Dish Characteristics:
- Savory and tangy flavor
- Vibrant red color from the kimchi
- Crunchy bacon and tender rice
- Easy to make and perfect for a quick and delicious meal
User Comments:
- "This kimchi fried rice is amazing! The flavors are perfectly balanced and it's so easy to make." - Sarah J.
- "I love that this recipe uses cold cooked rice. It makes it so much easier and quicker." - John P.
- "My family loves this dish. It's a great way to use up leftover rice and kimchi." - Mary K.
Special Precautions and Tips:
- Be sure to use cold cooked rice for the best results.
- If you don't have kimchi, you can substitute with sauerkraut or another fermented vegetable.
- Adjust the amount of soy sauce to taste.
- Serve with a side of pickled vegetables for extra flavor and crunch.
