Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 1/2 teaspoon caster sugar
  • 4 eggs
  • 1 1/2 tablespoons peanut oil
  • 100g shortcut bacon rashers, chopped
  • 1 brown onion, halved, thinly sliced
  • 3 teaspoons finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 x 250g packets microwave white rice, microwaved for 40 seconds
  • 90g (1/3 cup) kimchi
  • 1 carrot, cut into matchsticks
  • 80g (1/2 cup) frozen peas
  • 150g snow peas, trimmed, thinly sliced
  • 3 green shallots, thinly sliced diagonally

Instruction

  • Combine the soy sauce, gochujang, 3 teaspoons sesame oil and sugar in a small bowl. Set aside. Whisk the eggs and remaining sesame oil in a separate bowl. Season.
  • Heat 2 teaspoons peanut oil in a wok over high. Add egg mixture. Scramble until just cooked. Transfer to a plate. Wipe wok clean.
  • Heat the remaining peanut oil over high heat. Stir-fry bacon for 2 minutes or until golden and crisp. Add onion and stir-fry for 1-2 minutes or until softened. Stir in the ginger and garlic for 30 seconds or until aromatic. Add rice, kimchi, carrot, peas and snow peas. Stir-fry for 1 minute or until the vegetables are tender crisp. Add soy sauce mixture. Stir-fry for 1-2 minutes or until well combined and rice is hot.
  • Remove from heat and stir in egg. Sprinkle with shallots.