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KIMCHI FRIED RICE
KIMCHI BOKKEUM BAP
SERVES 4

My sister used to make this for me when we lived together in New York, and I loved it! Fried rice is the perfect way to use up leftovers, so feel free to improvise. Any kind of veggies or meat you have in the fridge – just toss them in. This is a great lunch or side dish. A variation, called omurice , is to make omelettes with the eggs and wrap them around the fried rice like a burrito. At Jinjuu, we like to fancy up our kimchi fried rice with a garnish of julienned roasted seaweed (kim ) and lotus root chips.

2 tbsp vegetable oil
2 slices thick-cut bacon, diced
2 carrots, diced
1 clove garlic, grated or finely chopped
9 button mushrooms, de-stemmed and diced
½ courgette, diced
3 spring onions, thinly sliced on an angle
225 g (8 oz) drained Cabbage Kimchi, chopped
700 g (1½ lb) Steamed White Rice, at room temperature
Sea salt and freshly ground black pepper
4 soft sunny-side-up fried eggs

IN A LARGE PAN, heat the oil over a mediumhigh heat. Add the bacon and cook, stirring occasionally, until crispy, about 2 minutes. Using a slotted spoon, transfer the bacon to a kitchen paper-lined plate to drain. Reduce the heat to medium, add the carrots and garlic and cook for 2–3 minutes, stirring constantly, until the carrots are just softened. Add the mushrooms, courgette, two-thirds of the spring onions and the kimchi and cook for 4–5 minutes until the vegetables are tender. Add the rice and drained bacon, breaking up the rice with a wooden spoon and combining it with the other
ingredients. Cook for about 5 minutes, stirring occasionally, until the rice is hot. Season and spoon the fried rice into four bowls and top each with a fried egg and the remaining spring onions.