Kimchi Fried Rice
A friend taught me years ago how to make an authentic kimchi fried rice, so this is my version that has been adapted over the years. Traditionally it is made with leftover rice from the day before so it is best to use rice you have pre-cooked and stored in the fridge, alternatively shop bought pre-cooked rice works just as well.
Ingredients
- 1/2 tbsp garlic infused olive oil
- 4 rashers unsmoked turkey bacon
- 1/2 tbsp frozen chopped ginger
- 3.5oz kimchi
- 1 red pepper
- 2 tbsp chopped spring onion (green bit only if low fodmap)
- 1 medium carrot
- 2 tbsp kimchi juice
- 1 tbsp tamari soy sauce
- 1 tbsp sriracha
- 12.25oz pre-cooked jasmine rice
- Sesame seeds
Instructions
Step 1
Heat the oil in the wok over a medium heat
Step 2
Thinly slice the turkey bacon and stir-fry for 2 minutes
Step 3
Add the ginger, kimchi (roughly chopped), spring onion, carrot (julienne or thinly sliced) to the wok
Step 4
Stir-fry for 3-4 minutes until the veg is soft
Step 5
Add the kimchi juice (from the kimchi jar), tamari, sriracha and jasmine rice
Step 6
Stir-fry for another 2-3 minutes until the rice is heated through
Step 7
Serve garnished with more fresh spring onion and sprinkling of sesame seeds