Korean Kimchi Fried Rice

Instructions

1. Prepare the ingredients
   Ensure rice is cooked and cooled (day-old rice works best as it's drier). Chop kimchi into bite-sized pieces and measure out the kimchi juice. Dice the onion, mince the garlic, and slice the green onions, separating the white and green parts.
2. Cook the protein
   Heat a large wok or skillet over medium-high heat. Add diced bacon or pork belly and cook until crispy and fat is rendered, about 4-5 minutes. If using tofu, pan-fry until golden brown. Remove half the rendered fat, leaving some in the pan.
3. Sauté aromatics and kimchi
   Add onions to the pan and sauté until translucent, about 2-3 minutes. Add minced garlic and stir for 30 seconds until fragrant. Add the chopped kimchi and gochujang and stir-fry for 3-4 minutes until kimchi is softened and fragrant.
4. Add rice and seasonings
   Add the cooked rice to the pan, breaking up any clumps with a spatula. Pour in the kimchi juice and soy sauce, then stir-fry for 4-5 minutes, ensuring the rice is evenly coated with the seasonings. The rice should take on a reddish hue from the kimchi and gochujang.
5. Mix in green onions
   Add the white parts of the green onions and continue to stir-fry for another 2 minutes. Reserve the green parts for garnish.
6. Fry the eggs
   In a separate non-stick pan, heat a little oil and fry the eggs sunny-side up or to your preference. Ideally, the yolks should remain slightly runny to mix with the rice when served.
7. Serve
   Divide the kimchi fried rice among four bowls. Top each serving with a fried egg, sprinkle with the reserved green onion tops and toasted sesame seeds. Serve immediately while hot.