Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg

1. 1

   Heat a dry pan over a high heat for around 3 minutes to get nice and hot. Add the sweetcorn and char for about 5 minutes, turning every minute, until almost burnt. Remove the corn from the pan and use a pastry brush or the back of a spoon to paint on the mayonnaise.

2. 2

   Sprinkle on the chilli flakes and a third of the spring onion. Hold the corn upright and carefully run a knife between the kernels and the cob. The kernels should stay stuck together and you should have big clusters of corn. Set aside.

3. 3

   Heat a frying pan over a high heat, then add the oil and fry the egg until the edges are brown and crisp. Season with salt and set aside.

4. 4

   Heat a wok or a large frying pan over a high heat for 2 minutes, then add the butter, garlic, shallot and bacon. Gently stir-fry for 3 minutes, then add the kimchi and stir-fry for a further 2 minutes.

5. 5

   Lower the heat to medium. Add the rice, gochujang, sesame oil, salt, sugar and soy sauce. Bash the rice with a spatula to separate the grains and stir until everything is combined, around 3 minutes.

6. 6

   Add the sesame seeds and half the remaining spring onion, then use your hands to crush the nori into flakes straight into the rice.

7. 7

   Transfer the rice to a plate and add the chunks of burnt corn on top followed by the crispy fried egg and finally the remaining spring onion.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.