By: Unknown

Region: Others

Dish:Vegetarian - Rice Items

Servings: 4

Time to Prepare: 45 Mins

Ingredients

4 cups leftover cooked white or brown medium-grain rice, chilled
2 tablespoons sesame oil, divided
2 teaspoons toasted sesame seeds, divided
5 slices thick-cut bacon, chopped into pieces
2 cups kimchi*, drained (reserving 3 to 4 tablespoons liquid) and chopped
1 tablespoon gochujang**
2 teaspoons reduced-sodium soy sauce
1 teaspoon fish sauce
1/4 cup sliced green onions
4 fried eggs
Roasted Dried Seaweed

Directions

In a large bowl, stir together rice, 1 tablespoon of the sesame oil and 1 teaspoon of the sesame seeds; set aside. In a 12-inch skillet, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels, reserving 1 tablespoon of drippings in the skillet.
Add the chopped kimchi, kimchi liquid and gochujang to the skillet. Cook over medium-high heat for 3 minutes. Add rice mixture, soy sauce, fish sauce and the remaining 1 tablespoon sesame oil. Cook and stir until well combined, then spread mixture evenly. Cook, without stirring, until rice is browning on the bottom, about 2 minutes. Stir well, then cook for another 2 minutes.
Add bacon and 2 tablespoons of the green onion; cook and stir for 1 minute. Serve topped with a fried egg and garnished with the remaining 2 tablespoons green onion, 1 teaspoon sesame seeds and, if desired, the seaweed (thinly shredded with kitchen shears).

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