Kimchi Fried Rice

Ingredients

• Bacon (4 strips, chopped)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Kimchi (1 cup, chopped)
• Cooked rice (3 cups, preferably day-old)
• Eggs (2, beaten)
• Green onions (2, chopped for garnish)
• Sesame oil (2 tablespoons)
• Soy sauce (2 tablespoons)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Heat a large skillet or wok over medium heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, keeping the rendered fat in the pan.
3. In the same skillet with the bacon fat, add the diced onion and minced garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes.
4. Stir in the chopped kimchi and cook for an additional 2-3 minutes, allowing the kimchi to soften and infuse its flavor into the skillet.
5. Push the kimchi mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, about 2 minutes.
6. Add the cooked rice to the skillet, breaking up any clumps, and mix well with the kimchi and eggs.
7. Drizzle soy sauce and sesame oil over the rice mixture, stirring to combine all the ingredients evenly.
8. Return the crispy bacon to the skillet and mix thoroughly. Cook for an additional 2-3 minutes, ensuring the rice is heated through.
9. Season with salt and pepper to taste.
10. Garnish with chopped green onions before serving.