Ingredients:

  • 2 tablespoons vegetable oil
  • 4 ounces bacon, diced OR 4 ounces spam, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup kimchi, chopped, with 2 tablespoons kimchi juice reserved
  • 4 cups cooked day-old rice
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 2-3 large eggs
  • 1 tablespoon vegetable oil (for frying eggs)
  • Sesame seeds (optional)
  • Sliced green onions (optional)

Instructions:

  1. Dice the bacon (or spam), chop the onion and kimchi, mince the garlic. Prepare all the ingredients next to your cooking area.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Cook the bacon (or spam) until crispy. Remove and set aside, leaving some fat in the pan.
  3. Add the onion and garlic to the skillet and sauté until softened and fragrant.
  4. Add the chopped kimchi and cook, stirring occasionally, for a few minutes until slightly softened.
  5. Add the cooked rice, breaking it up with a spatula. Stir-fry until the rice is heated through and slightly toasted.
  6. Stir in the gochujang, soy sauce, sesame oil, sugar, and reserved kimchi juice. Season with salt and pepper to taste. Mix thoroughly until everything is evenly coated and well combined. Return the bacon/spam to the pan.
  7. While the rice is cooking, fry the eggs in a separate frying pan. Cook to your desired doneness (over easy is typical).
  8. Divide the kimchi fried rice among plates. Top each serving with a fried egg, sesame seeds, and sliced green onions (if using). Serve immediately.