By Katherine Chong
Fried rice is one of those super versatile dishes you can whip up on any weeknight and it works especially well with leftover rice. Sometimes my much younger cousins, ages 8 and 11, come over for dinner. This is my go-to recipe for them—they can be picky eaters and getting them to eat what’s good for them can be difficult. However, I’ve found that mixing bacon with kimchi in fried rice appeals to both kids and adults.
The beauty of this recipe is that it is packed with kid-approved flavour, it’s flexible and it’s super quick to prepare. Both the rice and the bacon can be prepared ahead of time, to make the actual dinner itself super quick. After you’ve left work and picked up the kids, just 10 minutes in the wok or pan gets dinner on the table.
Bacon-Kimchi Fried Rice, Courtesy of Katherine Chong, piqueyeater.com, Toronto
8 pieces low-sodium bacon (or turkey bacon)
4 cups (1 L) leftover cooked rice
3 eggs, beaten
2 cups (500 mL) frozen vegetables (of your choice)
1 cup (250 mL) kimchi, chopped
2 tbsp (30 mL) soy sauce
1 tbsp + 1½ tsp (22 mL) kimchi juice
¼ cup (60 mL) chopped green onion, divided
1. 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.
2. Add leftover rice to skillet and cook, stirring, over medium-high heat.
3. Once rice is reheated, about 5 minutes, pour eggs into skillet and cook, tossing, until mixture begins to set.
4. Stir in frozen vegetables, kimchi, soy sauce, reserved kimchi juice, 2 tbsp (30 mL) green onions and reserved bacon. Cook, tossing, until heated through.
5. Top with remaining green onion just before serving.
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The Piquey Eater
As a fourth-generation Chinese-Canadian, marrying the two cultures in the kitchen is a very important part of my life and something I write about on my blog. I’m also an adventurer, exploring other cuisines and cultures in the mosaic city of Toronto.