Korean Fried Rice (Kimchi Bokkeumbap)

Ingredients

• Salt (to taste)
• Freshly ground black pepper (to taste)
• Eggs (2, beaten)
• Sesame oil (2 tablespoons)
• Soy sauce (3 tablespoons)
• Green onions (3, chopped (plus extra for garnish))
• Frozen peas (1 cup)
• Carrots (1 cup, diced)
• Bacon (4 slices, chopped)
• Kimchi (1 cup, chopped)
• Cooked rice (4 cups, preferably day-old)

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 excess fat if desired.
3. Add the diced carrots and frozen peas to the skillet and cook for 2-3 minutes, stirring occasionally, until slightly softened.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
5. Add the chopped kimchi to the skillet and cook for an additional 1-2 minutes, allowing the flavors to meld.
6. Stir in the cooked rice, breaking up any clumps, and mix well to combine with the other ingredients.
7. Drizzle the soy sauce and sesame oil over the rice and mix thoroughly to ensure even coating.
8. Season with salt and pepper to taste, adjusting as needed.
9. Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
10. Garnish with chopped green onions and serve hot, enjoying the burst of flavors with every bite.