I was literally giddy when I first ran across this recipe from the blog Momofuku for 2. The mix of fatty, salty bacon with the spicy, acidic kimchi felt like a perfect way to dress up this leftover rice standard. I immediately thought of the Kogi truck's kimchi quesadilla, another slightly unhinged creation that's bold, spicy, and definitely not low-cal. I couldn't wait.
This one doesn't quite reach the same heights, but comes close. It's a little too fatty (can you imagine such a thing?), with not enough acid and spice to balance the flavors. I'd recommend adding more kimchi, but then again, I'm kind of addicted to the stuff. Some soy sauce and Sriracha are also nice additions. Like most fried rice recipes, the key is to cook in batches, and to keep the heat on high.
- 2 cups cold cooked rice, leftover from the day before if possible
- 4 slices bacon, chopped
- 2 eggs, lightly beaten together in a bowl
- 1 cup frozen peas
- 1/2 cup kimchi, chopped
- 1 tablespoons kimchi liquid
- 1/4 onion, diced
- Soy sauce
Pour a film of oil into a large wok set over high heat. When very hot, add the onions. Cook until translucent, but not browned. Remove the onions with a wooden spoon and set aside.
If there is no oil left, add a bit more. There should still be a film left. Add the beaten eggs. Cook until just set, less than 30 seconds, scrambling them with your wooden spoon. Transfer these to the pot with the onions.
Add the bacon. Stir constantly until they are crisp. Remove the bacon pieces and add to the same bowl. Leave as much of the bacon fat as possible. There should be about 2 tablespoons. If there is more, then remove some.
Add the rice. Stir constantly, making sure the rice doesn’t stick to the bottom of the wok. Cook for about 4 to 5 minutes, breaking up any clumps.
Return the onions, eggs, and bacon to the wok. Add the peas, kimchi, and kimchi liquid. Stir well. When everything is warm, turn off the heat and serve.