Bacon and kimchi fried rice recipe
Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg This delicious fried rice is jam packed with big flavours - crispy bacon, tangy kimchi and sweet and spicy corn. Even better, it comes together in no time at all! 1 sweetcorn cob1 tbsp mayonnaise 1 tbsp dried chilli flakes1 spring onion, very finely chopped 5 tbsp vegetable oil1 large free-range egg1 tbsp unsalted butter1 garlic clove, finely chopped1 banana shallot, finely chopped2 rashers of streaky bacon, sliced into 1cm/⅓in pieces 3 tbsp kimchi300g/10½oz cooked Japanese short grain rice1 tbsp gochujang paste 1 tbsp sesame oil1 tsp salt, plus extra for seasoning the egg1 tsp granulated sugar1 tbsp light soy sauce1 tbsp sesame seeds 1 sheet of nori seaweed 1 sweetcorn cob 1 tbsp mayonnaise 1 tbsp dried chilli flakes 1 spring onion, very finely chopped 5 tbsp vegetable oil 1 large free-range egg 1 tbsp unsalted butter 1 garlic clove, finely chopped 1 banana shallot, finely chopped 2 rashers of streaky bacon, sliced into 1cm/⅓in pieces 3 tbsp kimchi 300g/10½oz cooked Japanese short grain rice 1 tbsp gochujang paste 1 tbsp sesame oil 1 tsp salt, plus extra for seasoning the egg 1 tsp granulated sugar 1 tbsp light soy sauce 1 tbsp sesame seeds 1 sheet of nori seaweed Method Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside.Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes.Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice.Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion. Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside. Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside. Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes. Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes. Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice. Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice. Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion. Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion.