Kimchi Fried Rice

Ingredients

• 4 cup day-old cooked white rice
• 1½ cup kimchi
• 2 tbsp kimchi juice
• 4 slice bacon (optional)
• 1 tbsp sesame oil
• 2 clove garlic
• ½ medium onion
• 1 tbsp gochujang (Korean chili paste) (optional)
• 1 tbsp soy sauce
• 1 tsp sugar
• 4 eggs
• 2 stalk scallions (optional)
• 1 package roasted seaweed (gim) (optional)

Steps

1. If using, cook bacon in a large skillet until crispy. Remove bacon, reserving 1 tablespoon of fat in the skillet. Crumble bacon and set aside.
2. Chop kimchi into bite-sized pieces. Mince garlic and dice onion. Slice scallions for garnish.
3. Add sesame oil to the skillet (or bacon fat) over medium heat. Sauté onion until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
4. Stir in the chopped kimchi and cook for 3-5 minutes, allowing it to caramelize slightly. Add gochujang, soy sauce, kimchi juice, and sugar, mixing well.
5. Add the day-old rice to the skillet, breaking up any clumps. Stir-fry for 5-7 minutes, ensuring the rice is heated through and well coated with the kimchi mixture.
6. In a separate pan, fry 4 eggs to your desired doneness (sunny-side up is traditional).
7. Divide the kimchi fried rice among 4 bowls. Top each serving with a fried egg, crumbled bacon (if using), sliced scallions, and shredded roasted seaweed (if using).