Kimchi Bokkeumbap - Korean Kimchi Fried Rice

Ingredients

• Bacon (4 slices, chopped)
• Onion (1 medium, diced)
• Carrot (1 medium, diced)
• Frozen peas (1/2 cup)
• Kimchi (1 cup, chopped)
• Cooked rice (3 cups, preferably day-old)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Salt and pepper (to taste)
• Eggs (2)
• Green onions (2 stalks, chopped (for garnish))

Instructions

1. Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the bacon grease in the skillet.
2. In the same skillet, add the diced onion, carrot, and frozen peas. Cook over medium heat until the vegetables are tender, about 5-7 minutes.
3. Add the chopped kimchi, stirring it in with the vegetables. Allow the kimchi to cook for about 2 minutes.
4. Add the cooked rice to the skillet. Stir well to combine with the vegetables and kimchi, ensuring the rice absorbs the flavors.
5. Drizzle the soy sauce and sesame oil over the rice mixture. Season with salt and pepper to taste. Stir well to evenly distribute the sauces and seasonings.
6. Push the rice mixture to one side of the skillet, creating an empty space. Crack the eggs into this space and scramble them until they're fully cooked.
7. Mix the scrambled eggs into the rice mixture, ensuring they're evenly incorporated.
8. Add the crispy bacon back to the skillet, stirring to distribute it throughout the rice.
9. Garnish the Kimchi Bokkeumbap with chopped green onions just before serving. Serve hot and enjoy this flavorful Korean comfort food!