Kimchi fried rice with bacon, gochujang and sesame, topped with a fried egg. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 22 minutes.
Prep 10 min Cook 12 min Serves 2 Easy
Ingredients
🧄Garlic2 cloves
🍚Rice3 cups, cooked and cold
🌿Fresh Basil1 cup
🥚Eggs2
🍗Bacon100 g, chopped
🧅Spring Onions2
🫙Soy Sauce1 tbsp
🫙Sesame Oil1 tsp
🫙Pine Nuts2 tbsp
🫙Kimchi1 cup, chopped
🫙Gochujang1 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
Instructions
1
Fry the bacon until crisp; add garlic and kimchi and cook 3 minutes.
2
Add cold rice, gochujang and soy sauce; stir-fry until hot and slightly crisp.
3
Fry the eggs sunny-side up.
4
Drizzle rice with sesame oil, top with eggs and spring onions.
5
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
