Kimchi Fried Rice
Click here for Amy Beh’s recipe for kimchi.
2 tbsp sesame oil
3 egg whites
1 tbsp shallot oil
100g kimchi, finely shredded
35g carrot, cut into matchsticks
1 slice smoked bacon, sliced
350g cooked rice, preferably day-old
1 stalk spring onion, chopped
1 sprig coriander leaves, chopped
1 tbsp oyster sauce
1 tbsp light soy sauce
1/4 tsp sugar, or to taste
1/4 tsp pepper
1/2 tsp chicken stock powder
In a wok, heat the sesame oil. Add egg whites and scramble until set. Dish out and set aside. Add the shallot oil to the wok. Put in kimchi, carrot, and bacon. Stir-fry briefly.
Add rice and seasoning. Toss and fry briskly until well combined; add egg white and a little more oil if rice is too dry. Sprinkle over the chopped spring onion and coriander leaves.