This is an Americanized take on kimchi fried rice. It pairs well with potstickers.

Ingredients

  • 4 ounces thickly sliced bacon, chopped
  • 2 tablespoons butter, softened
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 1 cup chopped kimchi, with juice
  • 1 cup shredded cabbage
  • 2 cups cooked white rice, cold
  • 1 large egg, beaten
  • 1 teaspoon toasted sesame oil
  • soy sauce, to taste
  • 2-4 scallions, thinly sliced
  • toasted sesame seeds, for garnish (optional)

Directions

  1. In a large skillet or wok, cook the bacon over medium heat until about halfway done, about 3-4 minutes.
  2. While the bacon is cooking, mix the gochujang into the butter until well combined.
  3. Add the onion to the skillet and cook until softened, another 5 minutes. Add the bell pepper and shredded cabbage and cook for 2-3 minutes until the pepper is softened. Add the kimchi and its juice, and cook for another 2-3 minutes until the kimchi is heated through.
  4. Crumble the cold rice into the skillet, breaking up any clumps. Stir to combine. Add the gochujang butter mixture and stir to coat the rice evenly. Cook for another 3-4 minutes until the rice is heated through and slightly crispy on the bottom.
  5. Add the beaten egg to the skillet and stir quickly to coat the rice. Cook until the egg is fully cooked.
  6. Drizzle the toasted sesame oil over the fried rice and stir to combine. Taste and add soy sauce if needed.
  7. Remove from heat and stir in the sliced scallions. Garnish with toasted sesame seeds if desired. Serve hot.