Kimchi Fried Rice

1. 1

   Cut the bacon crosswise into 1/2-inch pieces.

2. 2

   Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.

3. 3

   Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.

4. 4

   Heat a large cast-iron skillet over medium-high heat.

5. 5

   Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes.

6. 6

   Drain the kimchi, reserving the liquid.

7. 7

   Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes.

8. 8

   Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips.

9. 9

   Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes.

10. 10

    (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)

11. 11

    Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.

12. 12

    Photograph by Tina Rupp

* Per serving · 4 servings · Values may vary.

No additional tips available.