Kimchi Fried Rice (Kimchi Bokkeum Bap)

Ingredients
2-1/2 cups cooked short grain rice - see note 1
3 - 4 strips of bacon, diced - see note 2
3/4 cup diced kimchi
1/4 small onion, diced
1 small carrot, diced
3 - 4 tablespoons juice from kimchi
1 tablespoon soy sauce
1 - 2 tablespoons Korean chili pepper paste (gochujang)
vegetable or canola oil for stir-fring
1/2 tablespoon sesame oil
salt and pepper to taste

Optional
1 teaspoon sesame seeds
1 scallion, chopped
2 eggs, fried

Instructions

1. Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.
2. Add the kimchi, onion, carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 5 - 6 minutes. Take the time to do this step so the rich flavors develop.
3. Add the rice along with a tablespoon of oil, if you have removed the bacon fat.
4. Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Add salt and pepper to taste. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the optional sesame seeds at the end.
5. Top with the optional fried egg, and garnish with the optional sesame seeds and chopped scallion and to serve.

FULL RECIPES

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