Kimchi, Bacon, and Egg Fried Rice
Equipment
- 1 wok or deep skillet
- 1 Knife
- 1 Cutting Board
Ingredients
- 4 cups cold precooked rice brown or white
- 5 strips bacon
- 4 eggs
- 1/2 large sweet onion
- 2 cloves garlic
- 1-2 cups kimchi with juice
- 1 tbsp sesame oil
- 2 tbsp bacon grease or cooking oil
- scallion, green parts for garnish
Instructions
- Prep all vegetables. Finely mince garlic, chop up onion, slice scallions. Roughly chop your kimchi.
- Heat pan over medium heat and cook bacon until crisp, a few minutes on each side. Remove to a plate lined with paper towels or a brown bag, and reserve some of the fat. You'll use it for the next step. Skip if using precooked bacon.
- Use a couple spoons of bacon fat or cooking oil in pan. Add onions and cook until browned, about 2 minutes. Add garlic and cook for one minute.
- Add pre cooked cold rice, turn heat up to medium high, and mix well. Push rice mixture to one side of the pan and add the eggs to the other side. Scramble the eggs while the rice warms through.
- Once eggs are fully or atleast mostly cooked, add your kimchi to the pan and stir everything up well.
- Drizzle with sesame oil and give it one more stir. Taste for salt and add some if necessary. Serve immediately and crumble up pieces of bacon on top of each bowl. Sprinkle with sliced scallions and enjoy.
Notes
Wait until the end to add any salt. Kimchi is very salty on it's own so depending how much you use, you might not need any added salt. Remember you can always add it but you can't take it away once it's there! There's nothing worse than ruining your food with too much salt.
Other nice garnishes for this dish are sesame seeds and seaweed flakes.
If you don't feel like garnishing your bowls just toss the bacon and scallion in the pan at the very end. Enjoy!