For the Rice
- 6 ounces thick-cut bacon, diced
- 3/4 cup kimchi, chopped
- 1 tablespoon gochujang
- 2 cups thinly sliced greens, such as bok choy or swiss chard
- 2 cups cooked white or brown rice (preferably leftover from day before*)
- 1 bunch scallions, chopped
- 1 1/2 teaspoons soy sauce
For the Eggs
- 2 tablespoons oil, butter, or bacon drippings
- 4 eggs
- Kosher salt
- Freshly ground pepper
- *Apparently from what I’ve read it’s best to use leftover cooked rice from the day before. Freshly cooked rice can be used but will be a bit mushier in the finished product.
- In a large skillet, cook the bacon over medium heat until golden brown and fat is rendered. Remove bacon and all but 2 tablespoons of the bacon drippings (keep rest of drippings to fry the eggs if desired). Add kimchi and gochujang, and cook for 1 minute, stirring frequently. Add greens and cook for 1 minute, stirring frequently. Raise heat to high and add rice and cook for 1-2 minutes, until hot, stirring frequently. Add scallions and soy sauce, and cook until greens are fully wilted, stirring frequently. Taste and add a little more soy sauce if needed.
- Meanwhile, in a separate large nonstick fry pan or skillet, heat two tablespoons of oil, butter, or bacon drippings over medium-low heat. Crack open eggs and add them, one at a time, into the heated skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).
- Divide the fried rice among four bowls and top each with a fried egg.
- Note: some rice may stick to bottom of the pan while cooking and that’s totally okay. Just keep going. To easily remove stuck on rice from the skillet when cleaning up, boil some water in the pan and scrape rice up with wooden spoon.