Bacon and Kimchi Fried Rice

Ingredients

• 90g (3.2 oz) thick cut bacon or speck
• 1 bunch choy sum
• 80g (2.8 oz) kimchi
• 1 clove garlic
• 3 tbsp peanut oil (or neutral flavoured oil)
• 1 cup (200g / 7 oz) pre-cooked jasmine rice (day old or cooked packet rice works well)
• 1 tsp oyster sauce
• ½ tsp sesame oil
• 1 egg

Directions

1. Prep ingredients
2. Slice the thick cut bacon or speck into cubes about 1cm x 1cm, then set aside.
3. Wash the choy sum then slice off the base at the bottom of the stem. Slice the stalks 2-3cm long. When you get to the green leaves, slice them into thinner ribbons about 1cm thick. Keep the two parts separate.
4. Squeeze the kimchi but reserve the juice for later. Place the drained kimchi on your board and roughly slice into strips.
5. Peel the garlic clove then crush and finely chop.
6. The cook
7. Place a wok over high heat. To test if your wok is hot enough, add a few drops of water into the centre. If the water evaporates instantly or dances around like pearls, it’s ready to go. Make sure the wok is fully dry, before adding 1 tbsp of peanut oil. Once the oil just starts to smoke, add in the bacon and stir for 10-20 seconds. Add the kimchi and continue frying for a further 30 seconds.
8. Add in the garlic and stalks of the choy sum, then the rice. Before stirring, drizzle 1 tbsp of peanut oil directly over the rice and leave it to warm through, this helps to prevent sticking.
9. Mix the ingredients together, then add in the juice from the kimchi, oyster sauce and the tops of the choy sum. Once the greens have wilted, finish the dish with the sesame oil.
10. Tip the fried rice onto a large plate and return the wok back to the heat.
11. Add the remaining 1 tbsp of peanut oil to the wok, then crack the egg into the centre. You want the whites to be crisp and fluffy while the yolk stays runny. Keep the wok moving to maintain an even heat source for the egg. Once cooked, place it on top of the fried rice dish and enjoy.