Kimchi Fried Rice

Ingredients

2 carrots, julienned and roughly chopped
2 spring onions, finely chopped or a packet of chives, roughly chopped
1 zucchini, julienned and roughly chopped
9 fresh shitake mushrooms, stems removed and roughly chopped
3 cloves of garlic, grated
Small ginger (optional), grated
2 strips of bacon, roughly chopped
4 – 5 cups of cooked long grain or basmati rice (leave in fridge overnight)
1 full cup of kimchi, finely cut with kitchen scissors in a bowl. Do not cut on chopping board as it stains
2 tablespoons of oil

Method

Heat the oil in deep frying pan. Fry the bacon 2-3 minutes or until crispy. Spoon the bacon to another plate, leave aside. Leave the oil in pan.

Add the carrots, garlic and ginger. Fry for 3 minutes.

Add zucchini, spring onions or chives, mushrooms, kimchi and bacon. Stir well and fry for 4 minutes.

Add cooked rice. Stir well. Season with salt and pepper to taste.

Serve with a sunny side up egg.

Healthy and an amazing dish!

Jambu's Kitchen