easyTime:<30 minsServes:4
In Korea,kimchi was a source of vitamin C before the arrival of refrigerators. The fermented cabbage condiment is now seen on menus far from its birthplace. You can make your own kimchi - it is a fantastic process to try - but I confess I get mine in a jar from my favourite Korean supermarket. This fried rice is perfect as a last-minute dinner idea. Feel free to replace the peas with other vegetables,and chunky-cut bacon fried until golden instead of the red pork.