Kimchi and Smoked Bacon Fried Rice with a Runny Egg

    10m prep time
    30m total time
    Easy level
    13 ingredients

This recipe is a total saviour at the end of the week when you are a bit short of fresh ingredients. Whilst being incredibly versatile, meaning you can add just about anything into this fried rice, it's also packed full of flavour thanks to the smoked bacon, spicy, fermented Kimchi and the shiitake mushrooms. Very few ingredients but all are bursting with umami and depth making for a very simple yet banging dish, packed with flavour.

Method

Based on 4 servings, adjust as needed.

Step 1

Toast the sesame seeds in a dry, hot frying pan until golden and leave to one side.

Step 2

Place a large frying pan or preferably a wok onto the hob and turn the heat to medium-high. Add half of the toasted sesame seed oil along with the smoked lardons and cook for 6-8 minutes until the fat starts to render and the lardons caramelise. Keep the lardons moving around the pan so they don't burn.

Step 3

Add the sliced shiitake mushrooms and cook for a further 2 minutes. Now add the garlic and ginger puree and the spicy kimchi and cook for 10 seconds, coating everything in the pan well. If you want to use gochujang for a little more heat, add this now as well. Add the cooked rice breaking it up with the back of a wooden spoon making sure there are no lumps. Season the rice with the soy sauce and a generous splash of liquid from the kimchi jar. Mix well and heat through for 3-4 minutes ensuring the rice is piping hot. Keep warm while you cook the eggs.

Step 4

Meanwhile, boil or steam the tenderstem broccoli for 3-4 minutes until just cooked, drain and pop to one side. Heat a large non-stick frying pan and add the remaining toasted sesame seed oil. Once hot, crack in the eggs and fry for 3-4 minutes until the white is set but the yolk is runny. Season the yolk with salt.

Step 5

Serve the stir-fried rice with a runny egg, sliced spring onions and a scattering of toasted sesame seeds and the cooked tenderstem.
  • Ingredients
  • Based on 4 servings
  • 120g Shiitake Mushrooms, sliced 1 x Sainsbury's Shiitake Mushrooms, Taste the Difference
  • 440g Jasmine Rice 2 x Ben's Original Jasmine Microwave Rice 220g
  • 2 tbsp Toasted Sesame Seed Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 200g Kimchi 1 x Vadasz Raw Kimchi 400g
  • 1.5 tbsp Garlic and Ginger Puree 1 x KTC Minced Garlic & Ginger Paste 210g
  • 1.5 tbsp Gochujang 1 x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
  • 2 tbsp Sesame Seeds, totasted 1 x Sainsbury's Sesame Seeds 50g
  • 4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
  • 4 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 2 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 250g Smoked Bacon Lardons 1 x Sainsbury's Smoked Bacon Lardons 250g
  • 200g Tenderstem Broccoli, ends trimmed 1 x Sainsbury's Tenderstem Broccoli 200g
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