Kimchi-Bacon Skillet Rice

The name of this dish says it all. We’re taking common ingredients and mixing them together to make an incredibly savory, smokey, umami-rich fried rice dish. Top the whole thing with a sunny-side up egg for good measure 🤘🏼 Adam

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Kimchi-Bacon Skillet Rice

Ingredients

• 1 Tbsp Canola Oil
• 3 strips Bacon, diced
• 1 Yellow Onion, diced
• 1 inch knob of Ginger, minced
• 3 Garlic cloves, minced
• 1 cup Kimchi, chopped
• 1 Tbsp Kimchi Brine (optional) *see note
• 1 cup Uncooked White Rice, rinsed
• 1 ¼ cup Water
• 2 Tbsp Soy Sauce
• 3 Eggs
• 2 Tbsp Toasted sesame Oil
• Toasted Sesame Seeds, for garnish
• Dried Seaweed, for garnish
• Scallions, sliced thin for garnish

Instructions

1. In a medium-sized skillet over medium heat, add canola oil and bacon. Cook the bacon until most of the fat has rendered out and the pieces become crisp. Add the onions, ginger and garlic and stir while cooking for a minute or two more. Add the chopped kimchi and, if using, the kimchi brine.
2. Stir in the rinsed white rice and cover with water and soy sauce. Reduce the heat to low, cover with a lid and simmer the rice for 20 minutes. If the rice is still wet, allow the rice to cook unbothered until the liquid has been absorbed and cooked off. Once the rice looks cooked, drizzle some toasted sesame oil around the diameter of the rice, then crack 3 eggs on top, cover with a lid once more and cook just until the eggs are cooked through.
3. Remove the lid and garnish scallions, sesame seeds and scallions. Serve in bowls and enjoy!

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