Ingredients

• 2 cups cold cooked rice, leftover from the day before if possible
• 4 slices bacon, chopped
• 2 eggs, lightly beaten together in a bowl
• 1 cup frozen peas
• 1/2 cup kimchi, chopped
• 1 tablespoons kimchi liquid
• 1/4 onion, diced
• Oil
• Soy sauce
• Sriracha

Directions

1. Pour a film of oil into a large wok set over high heat. When very hot, add the onions. Cook until translucent, but not browned. Remove the onions with a wooden spoon and set aside.

2. If there is no oil left, add a bit more. There should still be a film left. Add the beaten eggs. Cook until just set, less than 30 seconds, scrambling them with your wooden spoon. Transfer these to the pot with the onions.

3. Add the bacon. Stir constantly until they are crisp. Remove the bacon pieces and add to the same bowl. Leave as much of the bacon fat as possible. There should be about 2 tablespoons. If there is more, then remove some.

4. Add the rice. Stir constantly, making sure the rice doesn’t stick to the bottom of the wok. Cook for about 4 to 5 minutes, breaking up any clumps.

5. Return the onions, eggs, and bacon to the wok. Add the peas, kimchi, and kimchi liquid. Stir well. When everything is warm, turn off the heat and serve.

Email to a friend | Print this recipe | Back