Salads & sides

Kimchee-Bacon Fried Rice

rate it now!

photo by:kraft

time

prep:

30 min

total:

30 min

servings

total:

5 servings, about 1 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, cut into 1/2-inch pieces

onion, chopped

cups cooked long-grain white rice

cup frozen peas

cup mild kimchee, drained, chopped

Tbsp. lite soy sauce

eggs, beaten

Make It

COOK and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 3 min. or until crisp-tender.

STIR in rice, peas and kimchee; cook 5 min. or until heated through, stirring occasionally. Add bacon and soy sauce; mix well.

SPOON rice mixture to one side of skillet. Add eggs to other side; cook 1 min. until set, stirring occasionally. Combine eggs with remaining ingredients in skillet.

Kraft Kitchens Tips

Food Facts

Available in mild or spicy versions, kimchee is a favorite Korean ingredient made from pickled napa cabbage. Look for it, in jars, in the refrigerated produce section of your supermarket.

Note

This is a great way to use leftover cooked white or brown rice.