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Salads & sides

Kimchee-Bacon Fried Rice

Kimchee-Bacon Fried Rice recipe
photo by:kraft
30 min
30 min
5 servings, about 1 cup each
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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.
This is a great way to use leftover cooked white or brown rice.
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