This Korean fried rice has bacon, snow peas, and ginger to liven up your main dish.
Two tablespoons soy sauce 1 tbsp gochujang 1-tbsp sesame oil 1/2 tsp caster sugar 4 eggs 1/2 tbsp peanut oil
100g chopped shortcut bacon rashers 1 thinly sliced, halved brown onion 3 tsp freshly grated fresh ginger 2 finely chopped garlic
2x250g packets 40-second microwaved white rice 90g (1/3 cup) kimchi 1 matchstick-cut carrot 80g (1/2 cup) froze peas
150g thinly sliced, trimmed snow peas Three thinly cut diagonal green shallots In a small bowl, mix soy sauce, gochujang, 3 tablespoons sesame oil, and sugar.
Set aside. In another bowl, whisk the eggs and remaining sesame oil. Season. Over high heat, heat 2 teaspoons peanut oil in a wok. Add eggy mixture. Cook scrambled eggs briefly. Transfer to plate. Wipe wok.
Heat remaining peanut oil on high. Stir-fry bacon until crisp and brown in 2 minutes. Stir-fry onion for 1-2 minutes until tender. Add ginger and garlic and stir for 30 seconds until fragrant. Add rice, kimchi, carrot, peas, and snow peas.
Stir-fry 1 minute until vegetables are crisp-tender. Mix with soy sauce. Stir fried for 1-2 minutes until thoroughly blended and rice is heated. Turn off heat and add egg. Sprinkle shallots.
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