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If you do not have leftover rice, cook rice. I used short grain premium rice.
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Preheat your wok, skillet or any frying pan. If you are using bacon there is no need to add any other oil at this time. Add 1/2 cup (115g) of Smoked Bacon, sliced/cubed, and cook until edges of the bacon are almost crispy - Minute or two on the medium-high.
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Add chopped kimchi, and stir-fry for a minute.
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Add chopped scallions, stir.
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Add about 2 cups (500g) of Cooked Rice, and stir to coat.
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Pour in 1/3 cup (78ml) of kimchi juice. Stir! Let it cook for a couple of minutes, on the medium-high heat.
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Sprinkle on top Korean chili flakes, a drizzle of sesame oil, and add Korean chili paste (add more if you like it spicier).
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Mix it all together, garnish with some more green onions, and sesame seeds. Set aside.
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Fry an egg/s and serve one egg per serving over the Kimchi Fried Rice.
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Garnish with scallions, sesame seeds/oil, chili flakes. You can add toasted, dry seaweed, too.