This snazzy version’s got flavour AND health benefits! Both gochujang and kimchi go through a fermentation process, so this dish is full of probiotic goodness. You’ve also got the option to finish off with a fried egg for that real fried rice feel.
Fusion Fried Rice
Fusion Fried Rice
with streaky bacon, kimchi & edamame beans
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Basmati Rice
- Button Mushrooms
- Edamame Beans
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Gochujang Paste
- Kimchi
- Low-Sodium Soy Sauce
- Mixed Sesame Seeds
- Spinach
- Spring Onion
- Spring Onions
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s (optional)
BUBBLY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SEEDS & PREP
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion, season, and set aside. Return the pan to the heat and fry the bacon strips for 3-4 minutes per side until crispy. Remove on completion and allow to drain on paper towel. Roughly chop when cool enough to handle.
A HEALTHY GUT
When the rice is cooked, drain if necessary and fluff up with a fork. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the grated ginger, grated garlic, and ¾ of the sliced spring onion for 1-2 minutes until softened, shifting constantly. Add the cooked rice and ½ of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add the shredded spinach, edamame beans, mushrooms, and ¾ of the chopped bacon. Continue to toss for 2-3 minutes until the spinach has wilted. Season and remove from the heat.
OPTIONAL FRIED EGG
Place a pan over a medium-high heat with a drizzle of oil. When hot, crack in an egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
READY A BOWL!
Serve up some spicy fried rice and scatter over the remaining bacon and kimchi to taste. Top with the fried egg (if used) and sprinkle over the remaining spring onion. Finally, garnish with the toasted sesame seeds. The stuff dreams are made of!
Brown Basmati Rice - 75ml
Mixed Sesame Seeds - 5ml
Button Mushrooms - 65g
Streaky Pork Bacon - 3 strips
Fresh Ginger - 10g
Garlic Clove - 1
Spring Onion - 1
Kimchi - 50g
Low Sodium Soy Sauce - 15ml
Gochujang Paste - 15ml
Spinach - 50g
Edamame Beans - 50g
BUBBLY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SEEDS & PREP
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion, season, and set aside. Return the pan to the heat and fry the bacon strips for 3-4 minutes per side until crispy. Remove on completion and allow to drain on paper towel. Roughly chop when cool enough to handle.
A HEALTHY GUT
When the rice is cooked, drain if necessary and fluff up with a fork. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the grated ginger, grated garlic, and ¾ of the sliced spring onion for 1-2 minutes until softened, shifting constantly. Add the cooked rice and ½ of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined and coated, tossing constantly. Add the shredded spinach, edamame beans, mushrooms, and ¾ of the chopped bacon. Continue to toss for 2-3 minutes until the spinach has wilted. Season and remove from the heat.
OPTIONAL FRIED EGG
Place a pan over a medium-high heat with a drizzle of oil. When hot, crack in one egg per person and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
READY A BOWL!
Serve up some spicy fried rice and scatter over the remaining bacon and kimchi to taste. Top with the fried eggs (if used) and sprinkle over the remaining spring onion. Finally, garnish with the toasted sesame seeds. The stuff dreams are made of!
Brown Basmati Rice - 150ml
Mixed Sesame Seeds - 10ml
Button Mushrooms - 125g
Streaky Pork Bacon - 6 strips
Fresh Ginger - 20g
Garlic Cloves - 2
Spring Onions - 2
Kimchi - 100g
Low Sodium Soy Sauce - 30ml
Gochujang Paste - 30ml
Spinach - 100g
Edamame Beans - 100g
BUBBLY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SEEDS & PREP
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion, season, and set aside. Return the pan to the heat and fry the bacon strips for 3-4 minutes per side until crispy. Remove on completion and allow to drain on paper towel. Roughly chop when cool enough to handle.
A HEALTHY GUT
When the rice is cooked, drain if necessary and fluff up with a fork. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the grated ginger, grated garlic, and ¾ of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add the cooked rice and ½ of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 3-4 minutes until combined and coated, tossing constantly. Add the shredded spinach, edamame beans, mushrooms, and ¾ of the chopped bacon. Continue to toss for 2-3 minutes until the spinach has wilted. Season and remove from the heat.
OPTIONAL FRIED EGG
Place a pan over a medium-high heat with a drizzle of oil. When hot, crack in one egg per person and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
READY A BOWL!
Serve up some spicy fried rice and scatter over the remaining bacon and kimchi to taste. Top with the fried eggs (if used) and sprinkle over the remaining spring onion. Finally, garnish with the toasted sesame seeds. The stuff dreams are made of!
Brown Basmati Rice - 225ml
Mixed Sesame Seeds - 15ml
Button Mushrooms - 170g
Streaky Pork Bacon - 9 strips
Fresh Ginger - 30g
Garlic Cloves - 3
Spring Onions - 3
Kimchi - 150g
Low Sodium Soy Sauce - 45ml
Gochujang Paste - 45ml
Spinach - 150g
Edamame Beans - 150g
BUBBLY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
SEEDS & PREP
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion, season, and set aside. Return the pan to the heat and fry the bacon strips for 3-4 minutes per side until crispy. Remove on completion and allow to drain on paper towel. Roughly chop when cool enough to handle.
A HEALTHY GUT
When the rice is cooked, drain if necessary and fluff up with a fork. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the grated ginger, grated garlic, and ¾ of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add the cooked rice and ½ of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 3-4 minutes until combined and coated, tossing constantly. Add the shredded spinach, edamame beans, mushrooms, and ¾ of the chopped bacon. Continue to toss for 2-3 minutes until the spinach has wilted. Season and remove from the heat.
OPTIONAL FRIED EGG
Place a pan over a medium-high heat with a drizzle of oil. When hot, crack in one egg per person and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
READY A BOWL!
Serve up some spicy fried rice and scatter over the remaining bacon and kimchi to taste. Top with the fried eggs (if used) and sprinkle over the remaining spring onion. Finally, garnish with the toasted sesame seeds. The stuff dreams are made of!
Brown Basmati Rice - 300ml
Mixed Sesame Seeds - 20ml
Button Mushrooms - 250g
Streaky Pork Bacon - 12 strips
Fresh Ginger - 40g
Garlic Cloves - 4
Spring Onions - 4
Kimchi - 200g
Low Sodium Soy Sauce - 60ml
Gochujang Paste - 60ml
Spinach - 200g
Edamame Beans - 200g
Woolies Products in this dish
