Kimchi fried rice recipe

• 2 tbsp vegetable oil
• 45 g (1.6oz) bacon, diced
• 2 carrots, julienned and then coarsely chopped
• 1 clove garlic, grated
• 9 shiitake mushrooms, stems removed, sliced lengthways then quartered
• 0.5 courgette, julienned and then coarsely chopped
• 2 spring onions or scallions, finely sliced
• 300 g (10.6oz) kimchi, chopped into small pieces
• 740 g (26.1oz) cooked short-grain rice
• 1 tsp sea salt
• 8 grinds black pepper, or to taste
• 4 soft sunny side up fried eggs
• 1 spring onion or scallion, finely sliced
• 1 sprinkle Korean chilli flakes (gochugaru)
• 1 sprinkle black pepper

1. Heat vegetable oil in a large skillet over medium-high heat, add the bacon and saute until edges are crispy, about 2-3 minutes.
2. Using a slotted spoon remove the bacon from the skillet and let drain on kitchen towels.
3. Reduce heat to medium and add the carrots and garlic to the skillet.
4. Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes.
5. Then mix in the mushrooms, courgette/zucchini, spring onions/scallions and kimchi, and continue to saute until tender, 4 to 5 minutes.
6. Return the bacon to the pan.
7. Add the rice and mix to incorporate well using a wooden spoon to break up the rice.
8. Season with salt and pepper to taste.
9. Transfer fried rice to a serving plate or platter, top with the fried eggs and garnish with spring onions/scallions.

vegetable oil, bacon, carrots, clove garlic, shiitake mushrooms, courgette, spring onions, rice, salt, black pepper, eggs, onion, chilli, black pepper

Taken from www.lovefood.com/guide/recipes/46063/kimchi-fried-rice-recipe (may not work)