Kimchi Fried Rice with Fried Eggs

Photo: Sharon Ang · CC0 · source

Day-old rice fried with tangy kimchi, crispy bacon and gochujang, topped with runny-yolk fried eggs.

Ingredients

• 4 cups cooked day-old rice
• 1½ cups kimchi, chopped, plus 3 tbsp juice
• 6 slices bacon (or Spam), chopped
• 1 to 2 tbsp gochujang
• 4 eggs
• 4 green onions
• sesame seeds

From your pantry: 1 tbsp butter, 1 tsp sesame oil, 1 tbsp soy sauce.

Instructions

1. Cook the bacon until crisp in a large skillet. Leave the fat in the pan.
2. Add the kimchi and cook 3 minutes until it starts to caramelize.
3. Add the rice, kimchi juice, gochujang and soy and toss over high heat, pressing the rice into the pan to crisp, 5 minutes.
4. Stir in the butter, sesame oil and most of the green onions.
5. Fry the eggs and serve on top with sesame and the rest of the green onions.

Tip: Older, sour kimchi makes the best fried rice.

Nutrition per serving

Good for

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