Use whatever you have in the fridge. Fried rice is the perfect thing to use up leftovers with. Any kind of veggies or meat - just toss them in. If you like, wrap the rice with the egg omelet like a burrito to make omu-rice. This is a great lunchtime meal or side to any main course.  


  • 2 tablespoons vegetable oil

  • 2 strips of bacon, diced (45 grams/1¾ ounces)

  • 2 carrots, julienned and then coarsely chopped

  • 1 clove garlic, grated

  • 9 shitake mushrooms, stems removed, sliced lengthwise into quarters

  • ½ courgette or zucchini, julienned and then coarsely chopped

  • 2 spring onions or scallions, finely sliced

  • 1 cup (300 grams) kimchi, chopped into small pieces

  • 4 cups (740 grams) cooked short-grain rice

  • 1 teaspoon sea salt/kosher salt or to taste

  • 8 grinds of black pepper, or to taste

  • 4 soft sunny side up fried eggs

  • Garnish

  • 1 spring onion or scallion, finely sliced

  • Sprinkle of Korean chili flakes (gochugaru)

  • Sprinkle of black pepper


  • 1.

    Heat vegetable oil in a large skillet over medium-high heat, add the bacon and sauté until edges are crispy, about 2-3 minutes. 

  • 2.

    Using a slotted spoon remove the bacon from the skillet and let drain on kitchen towels. 

  • 3.

    Reduce heat to medium and add the carrots and garlic to the skillet. 

  • 4.

    Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes. Then mix in the mushrooms, courgette/zucchini, spring onions/scallions and kimchi, and continue to sauté until tender, 4 to 5 minutes. 

  • 5.

    Return the bacon to the pan. Add the rice and mix to incorporate well using a wooden spoon to break up the rice. Season with salt and pepper to taste. 

  • 6.

    Transfer fried rice to a serving plate or platter, top with the fried eggs and garnish with spring onions/scallions.  

  • Note:

  • 1.

    Place the kimchi in a bowl and use kitchen sheers to cut it into small pieces. Kimchi can stain your cutting board and make it smell. 

  • 2.

    Use the julienne blade on a mandolin or a julienne peeler to cut the carrots and the zucchini.  After making long thin pieces, use knife to cut down to small pieces.


Copyright, 2014, Judy Joo, All rights reserved

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings