Spicy Bacon & Kimchi Fried Rice

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Step 1.

Wash your Tilda Fragrant Jasmine Rice in a pot and give it a good rinse until the water runs clear. After that, fill your pot with water and bring it to a boil for a few mins on high heat. Once it’s started to boil, lower the heat, pop a lid on, and simmer it for 12 mins. Leave your rice at room temperature to cool down.

Step 2.

Slice your spring onions and chilli and set aside. Slice your bacon into small pieces.

Step 3.

Mince your garlic and chop your shallot before adding them to your wok with a glug of veg oil. Stir fry for a few mins then add your bacon until it's lovely and crispy.

Step 4.

Add your kimchi and rice to your wok with the gochujang and soy sauce. Mix well until every grain of the rice is coated. Now, add in your peas and sesame oil. Give it a quick mix and then take it off the hob.

Step 5.

Fry your eggs with a glug of oil in a separate pan until the edges are crispy and the yolks are jammy.

Step 6.

Plate up your rice with a fried egg on each plate. Top with a scattering of sesame seeds, sliced spring onions and chilli.

Make sure the rice is cool before cooking otherwise your fried rice will turn soggy! You can also use leftover rice (a day old is fine) or Tilda Microwave Rice if you’re in a rush.

In partnership with Tilda.

400g Tilda Fragrant Jasmine Rice
2 Spring Onions
1 Red Chilli
6 Streaky Bacon Rashers
2 Cloves of Garlic
1 Banana Shallot
300g Kimchi
2 Tbsp Gochujang
3 Tbsp Light Soy Sauce
80g Peas
2 Tbsp Sesame Oil
4 Eggs
1 Tsp Toasted White/Black Sesame Seeds
Vegetable Oil