Kimchi Bacon Fried Rice (adapted slightly from Beyond Kimchee)
Serves 2-3
1-1 1/2 cup cabbage kimchi, chopped
4-6 bacon strips
2 cups cooked rice
1 tsp sesame oil
dash black pepper
pinch of salt
Top with:
fried/sunny-side up egg
scallions
sesame seeds
Dice the bacon strips into small pieces and start browning them in a frying pan/skillet on medium heat. While your bacon is cooking, chop your kimchi coarsely. My kimchi is pre-chopped into big chunks, if yours is still in head-of-cabbage form, make sure you discard the extra stuffing.
When your bacon is crisp, remove it from the pan and set aside. Remove about half of bacon fat from the pan. Add the chopped kimchi to the pan and saute it for a few minutes until nice and tender. I like mine to still have a little bit of crunch.
Add your cooked rice to the pan and drizzle the sesame oil over it. Stir into the kimchi until it's well mixed and your rice has soaked up all that awesome kimchi flavor. Add a tablespoon or two of kimchi juice if you want more spice or your rice needs more moisture. Add a pinch of salt and a sprinkle of pepper and continue to stir until heated through.
Turn off the heat and stir in bacon. Top with fried egg, sesame seeds, and scallions. Serve immediately.