Gochujang Bacon Fried Rice
with Charred Bok Choy
We're channeling Korean flavours in this quick and dirty fried rice. Charred bok choy adds a subtle smokiness and gochujang provides the perfect amount of heat and sweetness that play so well with everyone's favourite...bacon!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
142 g
Parboiled Rice
113 g
Onion, chopped
56 g
Carrot, julienned
113 g
Bok Choy, chopped
1 tbsp
Sesame Oil
(Contains Sesame)
½ tbsp
Garlic Puree
2 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
56 g
Edamame
(Contains Soy)
Not included in your delivery
¼ tsp
Pepper*
0.12 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce.
Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While seeds toast, pat bacon dry, then cut into 1/2-inch pieces.
Add bok choy and half the sesame oil to a baking sheet, then toss to coat. Arrange bok choy in a single layer, then broil in the top of the oven until some parts start to turn dark golden-brown , 2-3 min. (TIP: Keep your eye on them so they don't burn!)
When hot, add bacon. Cook, flipping occasionally, until crispy, 4-5 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel lined plate. Set aside. Reserve 1 tbsp of bacon fat (dbl for 4 ppl) in the pan, then discard any remaining.
Heat pan with reserved fat over medium-high. Add edamame and onions. Cook, stirring, until slightly softened, 2-3 min. Add half the garlic puree (use all for 4 ppl). Cook, stirring, until garlic is fragrant, 30 sec. Add carrots, then cook, stirring, until slightly softened, 1-2 min. Add gochujang and soy sauce, then stir to combine. Add bacon, bok choy and rice. Drizzle remaining sesame oil over top, then season with pepper. Cook, stirring, until veggies are tender-crisp, 2-3 min.
Divide fried rice between bowls. Sprinkle sesame seeds over top.
