Recipe serves one.
  1. 5 tablespoons canola oil (or other neutral oil)
  2. 1/2 cup finely chopped yellow onion
  3. 1 garlic clove, minced or chopped
  4. 1/2 to 1 cup chopped kimchi
  5. 1 tb spoon soy sauce
  6. 1/2 tb spoon sesame oil
  7. 1 cup cooked rice, at room temperature (day old is best)
  8. 1 scallion thinly sliced
  9. 1 egg
  10. 1 generous pinch Korean chili powder
  11. Pinch of sesame seeds
  12. 1/4 cup bacon or pancetta (optional)
  13. Heat some oil in a large skillet. If using bacon, add it and cook for 3-5 minutes until brown. Add the yellow onion and a pinch of salt. Cook the onions until they begin to soften. Add garlic. Turn the heat to high, add the kimchi. Cook until kimchi begins to crisp around the edges. Add scallions, but save a handful for garnish.
  14. Meanwhile, if your rice is super dry, place dried rice in a large bowl, drizzle with a little oil. Using your hands, separate rice grains as much as possible. If your rice is still moist, then skip this step.
  15. Add the rice to pan, stir to combine. Add soy sauce and sesame oil directly onto the rice, toss to distribute evenly. If you have any kimchi juice from the kimchi container, add that goodness as well. Add chili powder to taste. Cook until the rice is warmed through and brown, about 10-15 minutes.
    You can always add more soy sauce and sesame oil to taste. You can also add salt and pepper here as well. (I always end up adding more sesame oil and coarse salt, but I like the dish salty and nutty just like my men.)
  16. Transfer the rice to a warm bowl. Wipe skillet clean avec paper towel, add a splash of oil. Cook your egg until yolk is barely set.
  17. Add egg to top of the rice, sprinkle dish with toasted sesame seeds, and garnish with scallions.
  18. Enjoy!
    Bed75781 bcc4 4b1a 8956 b9e0c0b638dc