Kimchi gives a spicy, delicious kick to the rice bowl.
6 strips bacon, (use honeycured bacon), sliced into 1/2-inch pieces
2 cups store-bought kimchi, diced
4 cups white rice, cooled
salt, to taste
2 teaspoons sesame oil
2 tablespoons unsalted butter
4 egg, cooked sunny-side up
Place bacon in a wok over medium heat. Stor occasionally until bacon is cooked through and has rendered all its fat.
Add kimchi and saute for 3 minutes.
Add rice. Mix until the grains are coated in the kimchi sauce and the rice has turned orange in color.
Season with salt. Add sesame oil and butter before turning off the heat. Mix well and let the butter melt.
Divide kimchi rice among 4 plates or serving bowls. Top each with a fried egg. Garnish with sesame seeds and green onions. Serve hot.
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