kimchi, bacon and pea fried rice

  • 1 tablespoon vegetable oil
  • 200g streaky bacon, chopped 
  • 4 cups cooked long-grain rice+, cooled 
  • 1 cup (160g) frozen baby peas, thawed 
  • 1 cup (280g) store-bought kimchi, chopped 
  • 2 tablespoons soy sauce 
  • 3 eggs, beaten 
  • 2 green onions (scallions), thinly sliced, to serve
  1. Heat the oil in a wok or large frying pan over high heat. 
  2. Add the bacon and cook, stirring occasionally, for 4 minutes. 
  3. Add the rice, peas, kimchi and soy sauce and cook, stirring occasionally, for 4 minutes. 
  4. Add the eggs and cook, stirring, for 3 minutes. 
  5. Top with the onion to serve. Serves 2 or 4 as a side.

+ 1 cups (265g) uncooked rice will yield 4 cups cooked rice.

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