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

Ingredients

  • 4 ounces thickly sliced bacon, chopped
  • 1 medium onion, chopped
  • 1 cup chopped kimchi, with juice
  • 2 cups cooked white rice, cold
  • 2 tablespoons butter, softened
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 large egg, beaten
  • 1 teaspoon toasted sesame oil
  • 2-4 scallions, thinly sliced
  • soy sauce, to taste
  • 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. Add the onion and cook until softened, another 5 minutes. Add the kimchi and its juice, and cook for another 2-3 minutes until the kimchi is heated through.
  2. Crumble the cold rice into the skillet, breaking up any clumps. Stir to combine.
  3. Mix the gochujang into the butter until well combined, then add it to the skillet. Stir everything together until the rice is evenly coated with the gochujang mixture and heated through.
  4. Add the beaten egg to the skillet and stir quickly to scramble it and coat the rice. Cook until the egg is fully cooked.
  5. Drizzle the toasted sesame oil over the fried rice and stir to combine. Taste and add soy sauce if needed.
  6. Remove from heat and stir in the sliced scallions. Garnish with toasted sesame seeds if desired. Serve hot.