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 - 50 minutes
Ingredients:
- Brown Basmati Rice
- Button Mushrooms
- Edamame Beans
- Fresh Ginger
- Garlic Clove
- Gochujang Paste
- Kimchi
- Mixed Sesame Seeds
- Shredded Cabbage & Julienne Carrot
- Soya Sauce Low Sodium
- Spring Onion
- Streaky Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s (optional)
BUBBLE THE 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. Gently wipe the mushrooms with damp cloth or paper towel to remove any dirt and roughly slice.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 3-5 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 another drizzle of oil. When hot, fry the grated ginger and garlic, and three-quarters of the sliced spring onion for 1-2 minutes until softened, shifting constantly. Add the rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined, tossing constantly. Add the cabbage and carrot, edamame beans, mushrooms, and three-quarters of the chopped bacon. Continue to toss for 2-3 minutes until the cabbage is wilted but still crunchy. Season to taste and remove from the heat.
OPTIONAL FRIED EGG
Place a nonstick 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 Bacon - 3 strips
Fresh Ginger - 10g
Garlic Clove - 1
Spring Onion - 1
Kimchi - 60g
Soya Sauce Low Sodium - 1
Gochujang Paste - 15ml
Shredded Cabbage & Julienne Carrot - 100g
Edamame Beans - 50g
BUBBLE THE 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. Gently wipe the mushrooms with damp cloth or paper towel to remove any dirt and roughly slice.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between 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 another drizzle of oil. When hot, fry the grated ginger and garlic, and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add in the rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined, tossing constantly. Add the cabbage and carrot, edamame beans, mushrooms, and three-quarters of the chopped bacon. Continue to toss for 2-3 minutes until the cabbage is wilted but still crunchy. Season to taste and remove from the heat.
OPTIONAL FRIED EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, crack in 2 eggs 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 SOME BOWLS!
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 - 150ml
Mixed Sesame Seeds - 10ml
Button Mushrooms - 125g
Streaky Bacon - 6 strips
Fresh Ginger - 20g
Garlic Clove - 2
Spring Onion - 2
Kimchi - 120g
Soya Sauce Low Sodium - 1
Gochujang Paste - 30ml
Shredded Cabbage & Julienne Carrot - 200g
Edamame Beans - 100g
BUBBLE THE 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. Gently wipe the mushrooms with damp cloth or paper towel to remove any dirt and roughly slice.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between 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 another drizzle of oil. When hot, fry the grated ginger and garlic, and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add in the rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 2-3 minutes until combined, tossing constantly. Add the cabbage and carrot, edamame beans, mushrooms, and three-quarters of the chopped bacon. Continue to toss for 2-3 minutes until the cabbage is wilted but still crunchy. Season to taste and remove from the heat.
OPTIONAL FRIED EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, crack in 2 eggs 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 SOME BOWLS!
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 - 150ml
Mixed Sesame Seeds - 10ml
Button Mushrooms - 125g
Streaky Bacon - 6 strips
Fresh Ginger - 20g
Garlic Clove - 2
Spring Onion - 2
Kimchi - 120g
Soya Sauce Low Sodium - 1
Gochujang Paste - 30ml
Shredded Cabbage & Julienne Carrot - 200g
Edamame Beans - 100g
BUBBLE THE BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml 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 large 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. Gently wipe the mushrooms with damp cloth or paper towel to remove any dirt and roughly slice.
SHROOMS & BACON
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. To avoid overcrowding the pan, you may need to do this step in batches, adding more oil between 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 another drizzle of oil. When hot, fry the grated ginger and garlic, and three-quarters of the sliced spring onion for 2-3 minutes until softened, shifting constantly. Add the rice and half of the chopped kimchi. Toss through the soy sauce and gochujang to taste. Fry for 3-4 minutes until combined, tossing constantly. Add the cabbage and carrot, edamame beans, mushrooms, and three-quarters of the chopped bacon. Continue to toss for 2-3 minutes until the cabbage is wilted but still crunchy. Season to taste and remove from the heat.
OPTIONAL FRIED EGG
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, crack in 4 eggs 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 SOME BOWLS!
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 - 300ml
Mixed Sesame Seeds - 20ml
Button Mushrooms - 250g
Streaky Bacon - 12 strips
Fresh Ginger - 40g
Garlic Clove - 4
Spring Onion - 3
Kimchi - 240g
Soya Sauce Low Sodium - 1
Gochujang Paste - 60ml
Shredded Cabbage & Julienne Carrot - 400g
Edamame Beans - 200g
Woolies Products in this dish
