Kimchi Fried Rice with Crispy Nori

Ingredients

• 1 cup Brown Rice
• 1 cup Quinoa
• 1 Onion (diced)
• 2 Garlic Cloves (minced)
• 2 tbs Ginger
• 6-8 tbs Kimchi
• 2 Carrots (diced)
• 3 Eggs (scrambled)
• 200g Bacon (diced)
• 1/4 cup soy sauce
• 2 tbs honey
• 2 tbs sesame oil
• 4 Nori Sheets
• Corriander
• Chives

Method

1. Cook brown rice and quinoa. Spread evenly onto a baking tray or dish and cook in 180 degree oven for 5-10 minutes until the rice/quinoa appears dry and moisture is reduced.
2. Cut the sheets of nori into match sticks with scissors. Reserve half and spread the remaining half onto a baking tray with a splash of sesame oil and salt (toss to combine). Place in preheated oven for 2 minutes or until crispy.
3. Fry the diced bacon and set aside.
4. Scramble the eggs and set aside.
5. Heat a splash of sesame oil in a wok or pan and fry onion, garlic, ginger and carrots for 2-3 minutes.
6. Combine the soy sauce, sesame oil and honey.
7. Add the rice/quinoa, bacon, eggs, kimchi, remaining 2 sheets of chopped nori and sauce to the wok. Stir to combine and cook for an additional 5-10 minutes.
8. Serve with fresh corriander, chives and the crispy nori.

Product used in recipe

• Obento - Yaki Nori For Sushi