|3 week old kimchi|
Kimchi Fried Rice with Bacon
4 cups leftover rice (I prefer short grain white, but brown works well also)
8 strips bacon, cut into small pieces (retain bacon fat for stir frying)
1 1/2 cup kimchi chopped into bite sized pieces
1/2 cup white onion, minced
1/4 cup juice from kimchi
1 Tablespoon low sodium soy sauce
1 heaping Tablespoon gochujang (Korean pepper paste, omit or use less for less spicy dish)
4 fried eggs
Chopped green onion
1: In a large skillet, fry bacon over medium heat until crisp.
2: Remove and retain all but 1 Tablespoon of bacon fat from the skillet.
3: Add kimchi, onion, kimchi juice, soy sauce and gochujang to the bacon and fat in the skillet and cook over medium heat for about 5-7 minutes. Until the onions become tender.
4: Add the rice to the skillet along with 1 Tablespoon of the retained bacon fat. Stir fry for 5-7 minutes, being sure to break up rice clumps and incorporate everything well. Remove from heat.
5: If using sesame oil, drizzle in no more than 1/2 Tablespoon at this time and mix well.
6: Divide kimchi rice onto 4 plates and top each portion with a fried egg, chopped green onion and sesame seeds, if desired.
Makes 4 servings.