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Kimchi & Pancetta Fried Rice

Ingredients

  • 2~3 cups cooled leftover rice
  • 4 large eggs
  • 60 g pancetta (or any leftover meat)
  • 5 tbsp kimchi chopped
  • 2 large shallots chopped
  • 1/2 a red bell pepper chopped
  • 2 cloves garlic
  • 1 tbsp kimchi juice
  • 3 tsp white pepper
  • 2 tbsp light soy sauce
  • 1 tsp kecap manis or maple syrup/sugar/sweetener
  • 1 tsp maggi sauce optional
  • Pinch of salt
  • Few springs of coriander or any leftover herbs
  • 1 spur chili optional
  • 2 tbsp oil for cooking
  • 1 tsp sesame oil for drizzling
  • 1 tbsp Laoganma chili crisp (optional but highly recommended)

Instructions

  • Heat oil in a pan on medium low and whisk the eggs. Add a bit of the maggi sauce & white pepper in the egg as you whisk it.
  • Pour the egg in the pan and scramble to your liking. If you like it on the drier side, let it sit on one side until halfway cooked and then scramble. Set aside.
  • Add the leftover pancetta into the pan and let it sear a bit. Turn the heat up to medium high, add the bell peppers, garlic, chilies, and shallot. Mix well. Let cook for 2~3 min.
  • Add the kimchi and let it cook for another minute. Then add kimchi juice, soy sauce, white pepper, kecap manis. and maggi sauce. Mix well.
  • Add the rice and stir evenly to coat with the sauce.
  • Garnish with coriander, sesame oil, and chili crisp. Enjoy!