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Ingredients
Method
- 1 lime, juice only
- ½ cucumber, chopped
- 2 tbsp oil
- 150g smoked streaky bacon, chopped
- 180g kimchi, squeezed (juice reserved) and chopped
- 500g cooked brown rice
- 1 tbsp soy sauce
- 3 chopped spring onions
- 80g peas
- 300g hot-smoked salmon, flaked
- Coriander leaves to serve
- Place the cucumber, lime juice and a pinch of salt in a bowl. Toss well to combine and set aside.
- Heat the oil in a wok and cook the bacon for 2 mins. Add the kimchi, cook for 1 minute more, then add the rice and cook for about 3 mins to heat through. Add the kimchi juice, soy sauce, peas and spring onions, and stir-fry for 2 mins. Add the salmon, stir gently to combine and cook for a minute or so until everything is piping hot. Garnish with coriander and serve.
10 mins
4 serving
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