Kimchi Rice With Bacon and Eggs

1. 1

   Place the bacon in a cold saute pan set over medium heat.

2. 2

   Brown bacon on both sides.

3. 3

   Remove the cooked bacon and set aside.

4. 4

   Pour out all but about 1 tablespoon of fat from the pan.

5. 5

   Reserve the rest of the fat to cook the eggs.

6. 6

   Cook the kimchi in the small amount of the reserved bacon fat for 5 minutes over medim heat until it is warmed through.

7. 7

   Sprinkle in the vinegar and sugar.

8. 8

   Fold in the rice and cooked bacon until evenly mixed and heated through.

9. 9

   Loosely cover with aluminum foil and set aside.

10. 10

    In a small non stick skillet fry the eggs sunny side up in a teaspoon or two of the reserved bacon fat.

11. 11

    Pile kichi rice mixture on two plates and with 2 eggs apiece.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.