halfbakedharvest4.3
Kimchi Chicken and Bacon Fried Rice.
With pineapple and all the good things in life.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●stove
- ●pan
📝 Preparation Steps
1
Korean BBQ Sauce
2
Combine all ingredients in a bowl and whisk until smooth. Set aside.
3
Fried Rice
4
Heat a large skillet or wok over medium heat. Add a drizzle of sesame oil. Once hot, add the eggs and let cook until they begin to set on the edges, then gently scramble the eggs. Cook until soft and set. Remove the eggs from the skillet and set aside. Wipe the skillet clean and return to the stove.
sesame oil (divided)3 tablespoonseggs (beaten with an added pinch of salt)3
5
Add the bacon and cook until crisp. Drain the bacon on a paper towel lined plate. Pour off all but 1 tablespoon of bacon grease from the skillet. Add a small drizzle of sesame oil and set the skillet back on the stove over medium heat.
sesame oil (divided)3 tablespoons
6
Once hot, add the chicken and 2-3 tablespoons of the Korean BBQ sauce. Cook until the sauce glazes the chicken and the chicken is cooked through. Spoon the chicken onto the plate with the bacon.
7
Heat another drizzle of oil in the same pan. Once hot, add the rice and pineapple chunks, stir-fry for 2 to ⏱️ 3 minutes. Stir in the peas and kimchi, cooking until warmed through. Stir in the reserved eggs, bacon and chicken and cook another minute longer. Remove from the heat and add the green onions + cilantro.
eggs (beaten with an added pinch of salt)3
8
Divide the rice among bowls and serve drizzled with Korean BBQ Sauce and sesame seeds. EAT!
Nutrition Facts
calories
643 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
5 g
sugar Content
11 g
sodium Content
348 mg
protein Content
37 g
cholesterol Content
182 mg
carbohydrate Content
169 g
saturated Fat Content
9 g
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