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Bacon Kimchi Fried Rice
With
Kelvin Cheung
Day-old rice tossed hot through bacon, kimchi, garlic and scallion.
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Day-old rice tossed hot through bacon, fermented kimchi, garlic and scallion. The fat from the bacon renders into every grain; the kimchi adds its sour-spicy edge. A breakfast, a dinner, a 2am snack.
The fried rice rule (rice has to be cold and at least a day old) is the difference between a glossy stir-fry and a wet pile of mush. Day-old rice has dehydrated enough on the surface that the grains stay separate in the wok, picking up colour from the heat and absorbing the fat rather than steaming together.
Kimchi fried rice (the Korean kimchi bokkeumbap) is born of the same instinct as Cantonese leftover-rice cooking and Spanish migas: use what's tired in the fridge, finish it with a fried egg, call it lunch. The bacon here is the Australian-Korean fusion that gives the dish a hard salt edge to balance the kimchi's sour.
Fry the bacon first to render the fat, then build everything else into that fat. The kimchi needs to be properly aged (a month or more) for the funk to read; younger kimchi tastes too clean. A fried egg on top, runny yolk, sesame seeds, a drizzle of sesame oil. Eaten straight from the wok if no one's watching.
Ingredients
- 250gm day old cooked white long grain rice
- 50gm onion finely diced
- 2 cloves garlic, sliced
- 50gm Scallion (Spring Onion) or Chives, chopped
- 10gm Jalapeno or Chilli
- 45ml Oyster Sauce
- 15mk Light Soy
- 75gm bacon, chopped into small squares
- 60gm Kimchi
- 2 Eggs
- 3gm Salt
- ?? Sugar
- 15gm Sesame oil
- 1 Egg
- Corn Starch Slurry (1tbsp corn starch mixed into 1 cup of water)
- In the Bowl
- 110gmm tomatoes chopped
- 100gm onion finely diced
- 250ml ketchup (tomato sauce)
- ½ cup brown sugar,
- 100ml white vinegar
- 50gm honey
- IN the Wok
- 4-5 pieces Dry Chillies
- 50gm white onion, slkiced
- 1 garlic clove, sliced
- 100gm Bell pepper sliced
- 150gm Fresh Pineapple canned or fresh
Method
1. Cook rice a day ahead, and store in refrigerator overnight
2. Heat frypan and add bacon and allow fat to render down
3. Add onion and garlic to frypan and toss through bacon
4. Add chilli & kimchi, stir
5. Crack eggs in to bowl, whisk, make well in centre of the mixture in frypan, add egg, then allow to cook until slightly set.
6. Add in rice and toss
7. Allow the rice to heat through
8. Add Oyster sauce, light soy and toss through so it coats the rice.
9. Garnish with some freshly cut chives and serve
10. Sweet & Sour Paneer or Pork
11. Marinate the pork or paneer with salt, sugar, sesame oil, cracked egg and corn starch slurry and ensure evenly coated
12. Marinate for 1 hour or overnight
13. Heat deep fryer to 160C and then drop in the pieces of pork/paneer and cook fpr 3-4 mins, then remove and drain on paper towel.
14. Rest Pork/Paneer for 5-10mins before 2nd cook
15. In a bowl add tomatoes, onion, ketchup, brown sugar, white vinegar & honey and combine
16. In a hot wok add dry chillies, onion, garlic and Bell peppers
17. Increase oil in deep fryer to 190C, and put pork/paneer back in for a 2nd fry for 45sec-1min to get the crunch back
18. Add tomato mixture into wok, with Aromats (??) and add Pork?paneer pieces from oil into Sauce.
19. Toss Sauce evenly over pork and add fresh Pineapple
20. Serve with Rice or Noodles or on its own.
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