Ever have leftover rice and not sure how to use it? This is it – a veggie-centric fried rice using a little bacon or pancetta to really amp up the flavors. Use this recipe throughout the year, swapping out vegetables for what’s in season. Also consider swapping out the bacon for scrambled eggs or even tofu for a plant-based version. Enjoy!
Pancetta & Kimchi Fried Rice with Asparagus, Mushrooms & Snap Peas
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 1 tablespoon sesame oil
- 1 cup diced pancetta or bacon
- 2 cups shitake mushrooms (or any mushroom) sliced
- 2 scallions thinly sliced
- 3 cups cooked brown rice
- 1/2 cup sugar snap peas sliced, ends removed
- 1 bunch asparagus you want 2 cups sliced
- Salt and Pepper
- 1 cup kimchi
Ingredients
|
Instructions
- Heat a large skillet over medium heat. Add pancetta or bacon and saute until crisp, about 3 minutes.
- Add 1 teaspoon of sesame oil and mushrooms and saute until lightly brown, about 3 minutes. Stir in the scallions and cook until soft. Transfer bacon and veggies to a plate, leaving the fat behind in the pan.
- Increase pan to high and add the leftover rice. Saute until edges become brown, about 4 minutes. Fold in peas, asparagus and reserved bacon-veggie mixture, and cook until peas and asparagus are al dente.
- Remove from pan and season with kimchi; toss all the rice with kimchi so that it's mixed in, or serve rice with a side of kimchi, allowing people to season with as much or as little kimchi as they like.
Recipe Notes
Recipe by Ashley, adapted from The Wall Street Journal (chef Michael Gallina).