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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Fusion Fried Rice?
The preparation time for Fusion Fried Rice with streaky bacon, kimchi & edamame beans is between 30 and 45 minutes.
What is the total time required to make Fusion Fried Rice with streaky bacon, kimchi & edamame beans?
The total time required to make Fusion Fried Rice with streaky bacon, kimchi & edamame beans is between 40 and 55 minutes.
How many servings does Fusion Fried Rice provide?
4 servings
What are the main ingredients in Fusion Fried Rice?
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
What is the nutritional information of Fusion Fried Rice?
Calories: 756, Carbs: 75 grams, Fat: grams, Protein: 37.3 grams, Sugar: 10.5 grams, Salt: 2398 grams
How do I prepare Fusion Fried Rice?
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. 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. 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!
What should be prepared from my kitchen to make Fusion Fried Rice?
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
How many calories does Fusion Fried Rice have?
756 calories
How much fat content does Fusion Fried Rice have?
grams
Woolies Products in this dish
