This recipe is all about amazing fermented flavor. Once we started playing with funky kimchi, it was a match made in heaven with the fermented scorpion peppers in our Red Scorpion Fiery Hot Sauce.

Prep Time: 5 min.

Cooking Time: 10 min.

Servings: 4 – 6

Ingredients

1 cup spicy kimchi cut into thumbnail-sized pieces

150g /5.3 ounces bacon cut into thumbnail-sized pieces

3 cups steamed white short/medium grain rice

1/2 teaspoon minced garlic

1/4 cup kimchi juice (liquid from the bottom of the kimchi container)

1 tablespoon Red Scorpion Fiery Hot Sauce

1/2 tablespoon sesame oil

1/2 tablespoon cooking oil

2 tablespoons roasted sesame seeds as garnish

1/2 stalk green onion thinly sliced (optional)

Roasted seasoned seaweed shredded (optional)

Instructions

Cook rice; cool 5 – 10 minutes at room temperature before adding to fried rice recipe.

On medium high heat, preheat a pan/wok. Once heated, add the cooking oil and spread it well with a spatula.

Add garlic to the pan and stir for 10 seconds. Next, add bacon and stir until half-cooked.

Add the kimchi to the pan, stirring until 80% cooked.

Add the rice and the kimchi juice. Mix all of them well and thoroughly.

Add the sesame oil and mix them well. Remove the pan from the heat.

Garnish with sesame seeds, green onions, seaweed strips (optional). Enjoy!

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