Kimchi Fried Rice with Canadian Bacon

Directions

1. Heat sesame oil and neutral oil in a large nonstick skillet or wok over medium-high heat. Add diced Canadian Bacon and cook for 2-3 minutes until lightly crisped around the edges.

2. Add the carrots and cook for 2 minutes, stirring frequently. Add the peas, edamame, and kimchi and stir to combine, cooking for another 2 minutes.

3. Add the rice and break up any clumps, pressing it into the pan. Stir in the soy sauce and fish sauce and toss everything together. Let the rice sit undisturbed for 1-2 minutes to get a little color on the bottom, then stir and repeat once more.

4. Push the rice mixture to the sides of the pan, creating a well in the center. Pour eggs into the well and scramble quickly until just set, then fold into the rice until evenly distributed.

5. Remove from heat and stir in half the green onions. Serve topped with remaining green onions and sriracha or gochujang if desired.

6. Tips:

   • Prep your rice ahead of time and refrigerate it overnight. Leftover rice that’s been chilled is drier than fresh, which means it crisps up better in the pan and gives you that restaurant-style fried rice texture. If you are starting with freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes before using to remove excess moisture.
   • If you do not have fish sauce on hand, you can swap it for Worcestershire sauce or omit.