KIMCHI FRIED RICE
4 servings
Topping this spicy, smoky dish with the optional fried eggs makes it an exemplary breakfast or lunch.
Place in a large skillet over medium heat:
- 6 slices bacon
Cook until the bacon has rendered its fat and become browned and crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Drain all but 2 tablespoons of the bacon fat from the skillet and add:
- 1½ cups drained kimchi, coarsely chopped
Cook, stirring, for 3 minutes. Coarsely chop the cooked bacon and add to the skillet, along with:
- 4 cups cooked white rice (preferably short-grain)
Stir to combine and gently press the rice mixture into the skillet with the back of a spatula. Cook, stirring occasionally, until the rice starts to brown and crisp, 6 to 8 minutes. Transfer to plates or bowls and, if desired, top each serving with:
- (1 Fried Egg, preferably over easy or sunny-side up)
Garnish with:
- Thinly sliced green onion
- Drizzle of toasted sesame oil
- Toasted sesame seeds