Kimchi & Pineapple Fried Rice

4 slices bacon, chopped 

1 large white onion, chopped 

1 large carrot, peeled and chopped 

1 red bell pepper, diced 

3 cloves garlic, minced

1 ½ inch knob of ginger, peeled and minced 

¼ of a ripe pineapple, cored and diced 

1 cup kimchi, roughly chopped

1 bunch scallions, divided by tops and bottoms

3 cups cooked white rice

1/3 cup soy sauce

1 tablespoon sesame oil 

2 eggs

Black pepper

1.     Fry bacon in an oiled wok or large pot over high heat until it’s getting crispy and about 75% cooked. 

2.     Add onions and toss them with the bacon, coating them in bacon fat, cooking until translucent. 

3.     Add bell peppers and carrots to the wok, cook until they begin to soften (about 5 minutes). 

4.     Add garlic, ginger, pineapple, kimchi, and scallion bottoms. Cook for 3 more minutes. 

5.     Add your rice and stir to combine. Spread the mixture out and fold periodically to get the rice crispy. 

6.     Lower heat to medium and add soy sauce. 

7.     Make a hole in the center, add sesame oil and turn heat back up. 

8.     Once the oil starts to sizzle add eggs to the center and scramble with a chopstick. 

9.      Fold your eggs into the mixture and allow to cook, stirring occasionally another 3 minutes. 

10.   Stir in your scallion tops, sprinkle with pepper and serve with siracha and more kimchi!  

You can add shrimp or chicken to this stir fry as well! If using pre-cooked protein add after step #8. 

If using raw protein add at step #4. 

Sommelier Pairing: Spicy, sweet, and savory dishes like this are just begging for a riesling! My choice for this recipe is always a New York State Riesling. Some of my favorites are Wagner, Ravines, and Herman J Weimer. Enjoy!