Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Nut-free
This delicious fried rice is jam packed with big flavours - crispy bacon, tangy kimchi and sweet and spicy corn. Even better, it comes together in no time at all!
Ingredients
- 1 sweetcorn cob
- 1 tbsp mayonnaise
- 1 tbsp dried chilli flakes
- 1 spring onion, very finely chopped
- 5 tbsp vegetable oil
- 1 large free-range egg
- 1 tbsp unsalted butter
- 1 garlic clove, finely chopped
- 1 banana shallot, finely chopped
- 2 rashers of streaky bacon, sliced into 1cm/⅓in pieces
- 3 tbsp kimchi
- 300g/10½oz cooked Japanese short grain rice
- 1 tbsp gochujang paste
- 1 tbsp sesame oil
- 1 tsp salt, plus extra for seasoning the egg
- 1 tsp granulated sugar
- 1 tbsp light soy sauce
- 1 tbsp sesame seeds
- 1 sheet of nori seaweed
Method
Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise.
Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside.
Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside.
Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes.
Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes.
Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice.
Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion.
