Kimchi Rice With Bacon and Eggs

"I got this easy, delicious Korean recipe from Philly.com, the recipe is from Sohui Kim of the Good Fork in Red Hook, Brooklyn. I love Korean food and this is a wonderful meal."
 
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Ready In:
15mins
Ingredients:
6
Serves:
25
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ingredients

  • 4 slices thick cut bacon, cut into 1 inch pieces
  • 1 cup cabbage kimchi, thinly sliced
  • 1 teaspoon sugar
  • 2 tablespoons rice wine vinegar
  • 2 -3 cups left over rice, they recommend steamed sushi rice
  • 4 eggs
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directions

  • Place the bacon in a cold saute pan set over medium heat.
  • Brown bacon on both sides.
  • Remove the cooked bacon and set aside.
  • Pour out all but about 1 tablespoon of fat from the pan.
  • Reserve the rest of the fat to cook the eggs.
  • Cook the kimchi in the small amount of the reserved bacon fat for 5 minutes over medim heat until it is warmed through.
  • Sprinkle in the vinegar and sugar.
  • Fold in the rice and cooked bacon until evenly mixed and heated through.
  • Loosely cover with aluminum foil and set aside.
  • In a small non stick skillet fry the eggs sunny side up in a teaspoon or two of the reserved bacon fat.
  • Pile kichi rice mixture on two plates and with 2 eggs apiece.
  • Serve hot.

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