- 3 strips applewood smoked bacon (my favorite isNeuskes)
- ¾ cup roughly chopped brown/yellow onion
- 3½ cups cooked rice (any type -- I used white, long grain)
- 1½ cups of your favorite Kimchi, roughly chopped (Here's How to Make Homemade Kimchi)
- about ¼ cup of the brining liquid from the Kimchi
- grape seed oil for the pan
- 4 large eggs
- sea salt and freshly ground black pepper
- Togarashi (see notes)
- Cut the bacon into bite-sized pieces and add it to a large sauté pan over medium heat. Cook until it's brown and crisp, about 6 minutes.
- Add the onions to the same pan, and stirring often, sauté them until they're soft and golden, about 7 minutes. (There should be enough grease from the bacon, but if not, you can add a little grape seed oil.)
- Add the rice and a bit more oil if it seems to be sticking. Turn the heat to medium-high and sauté for a couple of minutes. Once the rice is hot and nicely blended with the onions, add the Kimchi and extra brining liquid.
- Stirring periodically, continue to sauté until you start to see some of the grains of rice becoming crispy, about 5 minutes.
- During the last few minutes of cooking the rice, fry the eggs. Coat the bottom of another large sauté pan with oil and place it over medium-low heat. Crack the eggs into the pan, sprinkle them with salt and pepper and cook to the the desired doneness.
- Either on a platter, or four individual serving plates, add the eggs on top of the rice and sprinkle with a bit of Togarashi.
- Serve!
Source: Cooking On The Weekends
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