Kimchi Fried Rice

Name: Kimchi Fried Rice
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 1/2 medium sweet potato, cut into small cubes; 1-2 slices bacon, cut into small pieces; 1 medium onion, diced; 8 oz sliced mushrooms; 1/4 cup frozen peas; 1/4 cup frozen corn; 1/2 cup kimchi, chopped; 2 cups cooked rice; 1 tbsp butter; 1 tbsp vegetable oil

Tendyl @harper_rm

This is my take on kimchi fried rice - its not very traditional, but that's because I add a lot more veggies. This recipie can be stored in the fridge and reheated for meals for up to a week.

Tendyl @harper_rm

This is my take on kimchi fried rice - its not very traditional, but that's because I add a lot more veggies. This recipie can be stored in the fridge and reheated for meals for up to a week.

Saved

Ingredients

30 minutes

6 servings

1/2medium sweet potato, cut into small cubes
1-2 slicesbacon, cut into small pieces
1medium onion, diced
8 ozsliced mushrooms
1/4 cupfrozen peas
1/4 cupfrozen corn
1/2 cupkimchi, chopped
2 cupscooked rice
1 tbspbutter
1 tbspvegetable oil

Saved

Steps

30 minutes

1

In a large skillet, warm the vegetable oil over medium heat.
2

Add the diced sweet potato and 1 tbsp water, cover and cook for 4 minutes or until the sweet potato is half cooked. Stir occasionally.
3

Add the bacon pieces and cook 2-3 minutes or until at desired crunch.
4

Add the onion and saute until translucent about 2-3 minutes
5

Add the butter and mushrooms, cook for another 2 minutes.
6

Defrost the frozen peas and corn. Add to the skillet and mix well.
7

Drain the kimchi saving the brine liquid. Add to the skillet and saute for 2 minutes or until kimchi is about half cooked.
8

Add the rice and mix well. Make sure the rice grains have separated.
9

Add the kimchi brine and mix well.
10

Let cook 3-4 minutes or until liquid is gone.
11

Serve fresh with a fried egg, cheese, or as is.