Great for weeknight dinners. Bacon is not a traditional addition, but I promise you won’t be mad. Bacon + Kimchi = Happiness. Great way to use leftover rice that has dried out in the refrigerator. Fresh made rice will make the final result a bit more soggy, but all in all won’t ruin the recipe.
Ingredients
4 oz bacon
1 medium onion
4 cloves garlic
1 inch chunk of ginger
1 tbsp gochujang
2 cups cooked rice
2 tsp Sesame oil
1 ½ cups kimchi
2 green onions
Equipment List
Large skillet
Medium nonstick skillet with matching lid
Recipe
Ingredient Prep
Ingredient
Preparation
Location
2 cups cooked rice
broken up with fingers so the grains more or less separated into smaller chunks
medium bowl
1 1/2 cups kimchi
chopped
6 oz bacon
chopped
small cereal bowl
1 medium onion
chopped
small cereal bowl
4 cloves garlic
crushed then minced
mini bowl
1 inch chunk of ginger
grated
1 tbsp gochujang
2 green onions
sliced thin
mini bowl
Recipe
Step
Direction
1
Put a large pan on the stovetop over high heat
Until a water droplet dances along the bottom (water drop test)
2
Add the bacon to the pan, stirring occasionally
Until the fat is fully rendered and bacon starting to crisp
3
Add onions and cook
Until translucent
4
Add garlic, ginger, and gochujang and cook
Until fragrant (about 30 seconds)
5
Add rice and kimchi stirring frequently
Until the rice is very hot (about 4-5 minutes)
6
Remove from heat, mix in 2 tsp sesame oil
7
Put a medium non-stick pan on the stovetop over medium heat
8
Add a bit of cooking spray or 1 tbsp of vegetable oil to the bottom of the pan
Crack the eggs in the pan
Add a spoonful of water to the pan
Cover the pan with the lid and cook
Until the egg whites are fully cooked and the yolks are just frosted over
9
Remove the eggs from the heat
10
Plate the kimchi fried rice
Garnish with sesame seeds, sliced green onions, and fried eggs
