Kimchi Fried Rice

• 570g cooked and cooled Korean rice
• 1-2 strips bacon (approx 30g)
• 2-3 cloves garlic
• 1cm size piece of ginger
• 180g kimchi, chopped into 4-5cm sized pieces reserve pickling liquid from kimchi for later
• 1 tsp. sugar
• 2-3 chinese chives
• 1 tbsp frozen peas, thawed
• 2 ½ tsp. toasted sesame oil
• Salt and pepper to taste
• Vegetable oil for cooking
• 1-2 spring onions, finely sliced into rings for garnish
• 1-2 tsp. sesame seeds for garnish

Begin by cooking your rice either in a rice cooker or a pot. Add the rice and 180ml of the water (20% more water than the rice). If using a pot, bring it to a boil on high heat then once it starts boiling, reduce to low and simmer for 12 minutes. Turn off the heat and leave for 10 minutes with the lid on. Do not be tempted to open the lid during this process! By keeping the lid sealed tight, the rice absorbs all the water whilst using the steam to cook.  Once cooked, cool the rice on a large plate or baking tray. Set aside. Leftover or cooled rice makes the best fried rice!

In a large pan or wok, heat 1 tsp. vegetable oil to a high heat. Once hot, add your chopped kimchi and reserved liquid and fry for 3-4 or until lightly browned. Then add your bacon and cook for 1-2 minutes then your ginger and chives. Next add your cooked rice to the wok, stir in your frozen peas, and add the fried rice sauce. To serve, top with a soft boiled or fried egg and sprinkle with sesame seeds.

Dice your bacon and kimchi, reserving some of the kimchi liquid. Then mix together the sauce ingredients in a small bowl.

Chopped the ginger and chives