Kimchi Fried Rice with Bacon and Fried Egg

1. 1 Long-grain ricepack 800 g ≈ $1.94 70 g
2. 2 Kimchipack 400 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 100 g
3. 3 Baconpack 200 g ≈ $2.95 40 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Soy sauce 10 ml
6. 6 Green onionspack 50 g ≈ $1.30 10 g
7. 7 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, then cook in salted water for 15 minutes until tender. Drain and cool (or use leftover rice).

2. Cut the bacon³ into strips, chop the kimchi² roughly, and finely slice the green⁶ onion.

3. Heat a wok or skillet over medium heat and fry the bacon³ for 3 minutes until golden and crispy.

4. Add the kimchi² and fry for 3 minutes until it browns slightly.

5. Stir in the rice and cook for 5 minutes, breaking up clumps, then pour in the soy sauce and fry for another 1–2 minutes. Transfer to a plate.

6. In a clean skillet over medium heat, fry the egg in oil for 2–3 minutes until the whites are set but the yolk remains runny.

7. Place the egg on top of the rice, sprinkle with green⁶ onion, and serve immediately.