Kid-approved and made in minutes, this satisfying fried rice recipe is perfect for weeknights.
Courtesy of Katherine Chong, piqueyeater.com, Toronto
pieces low-sodium bacon (or turkey bacon)
cups (1 L) leftover cooked rice
cups (500 mL) frozen vegetables of your choice
cup (250 mL) kimchi, chopped
Tbsp (30 mL) soy sauce
Tbsp +1 ½ tsp (22 mL) kimchi juice
cup (60 mL) chopped green onion, divided
Chop bacon into 1-inch pieces. Fry in wok or non-stick skillet over medium-high heat until cooked but not crispy. Remove bacon from pan and drain off half the bacon fat.
Add leftover rice to skillet and cook, stirring, over medium-high heat.
Once rice is reheated, about 5 minutes, pour eggs into skillet and cook, tossing, until mixture begins to set.
Stir in frozen vegetables, kimchi, soy sauce, reserved kimchi juice, 2 tbsp (30 mL) green onions and reserved bacon. Cook, tossing, until heated through.
Top with remaining green onion just before serving.