Ingredients:
• 3 cups cooked rice
• 2 tablespoon soy sauce
• 1 tablespoon gochujang (Korean Chili Paste)
• 1 tablespoon sesame oil
• 1/2 tsp caster sugar
• 4 eggs
• 2 tablespoons oil
• 100g bacon, chopped
• 1 onion, chopped
• 1 tablespoon ginger garlic paste
• 1/3 cup kimchi, diced
• 1 carrot, cut into matchsticks
• 1/2 cup frozen peas
• 3 green shallots, thinly sliced
Directions:
• Combine the soy sauce, gochujang, sesame oil, and sugar in a small bowl. Set aside.
• Whisk the eggs in a separate bowl.
• Heat the oil over high heat.
• Stir-fry bacon for 2 minutes or until golden and crisp.
• Add onion and stir-fry for 3-4 minutes until softened.
• Stir in the ginger garlic paste and cook for 30 seconds or until aromatic.
• Add the eggs and scramble just until set.
• Add rice, kimchi, carrot, and peas.
• Stir-fry for 1 minute or until the vegetables are tender.
• Add soy sauce mixture.
• Stir-fry for 1-2 minutes or until well combined and rice is hot.
• Spoon the fried rice into bowls, top with the shallots.
Note: Instead of using scrambled egg you can top the rice with a sunny-side-up egg, the rich yolk adds a creamy texture that perfectly complements the spicy and savory flavors.
