North Korean Twice Fried Rice, nnnngh

YONGHAP Bokkeumbap (볶음밥), August 21, 2019, Pyongyang

Packed with bacon, snow peas and ginger, this Korean fried rice is sure to give your main meal some spice.
Featured in Nutrition information, Easy entertaining


INGREDIENTS
2 tablespoons soy sauce
1 tablespoon gochujang
1 tablespoon sesame oil
1/2 teaspoon caster sugar
4 eggs
1 1/2 tablespoons peanut oil
100g shortcut bacon rashers, chopped
1 brown onion, halved, thinly sliced
3 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
2 x 250g packets microwave white rice, microwaved for 40 seconds
90g (1/3 cup) kimchi
1 carrot, cut into matchsticks
80g (1/2 cup) frozen peas
150g snow peas, trimmed, thinly sliced
3 green shallots, thinly sliced diagonally
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METHOD
Step 1
Combine the soy sauce, gochujang, 3 teaspoons sesame oil and sugar in a small bowl. Set aside. Whisk the eggs and remaining sesame oil in a separate bowl. Season.
Step 2
Heat 2 teaspoons peanut oil in a wok over high. Add egg mixture. Scramble until just cooked. Transfer to a plate. Wipe wok clean.
Step 3
Heat the remaining peanut oil over high heat. Stir-fry bacon for 2 minutes or until golden and crisp. Add onion and stir-fry for 1-2 minutes or until softened. Stir in the ginger and garlic for 30 seconds or until aromatic. Add rice, kimchi, carrot, peas and snow peas. Stir-fry for 1 minute or until the vegetables are tender crisp. Add soy sauce mixture. Stir-fry for 1-2 minutes or until well combined and rice is hot.
Step 4
Remove from heat and stir in egg. Sprinkle with shallots.