Kimchi Fried Rice with Egg

1. 1 Long-grain ricepack 800 g ≈ $1.96 70 g
2. 2 Kimchipack 400 g ≈ $5.00 100 g
3. 3 Baconpack 200 g ≈ $2.91 40 g
4. 4 Eggspack 10 pcs ≈ $1.89 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. Preheat a skillet about 26 cm in diameter over medium heat until hot.

2. Slice bacon³ into strips and add to the hot skillet; fry over medium heat for 3 minutes until golden and crispy, stirring occasionally.

3. Add kimchi² to the bacon³ and fry over medium heat for another 3 minutes, until aromas release and kimchi is lightly browned.

4. Stir in the rice to the skillet, fry over medium heat for 5 minutes, stirring to heat through and blend with bacon³ and kimchi²; mash until uniform.

5. Drizzle soy sauce to taste and mix; continue frying over medium heat for 1–2 minutes so the rice slightly absorbs the sauce; season with salt if needed.

6. Cook the egg separately on the same skillet or in another pan; fry over medium heat to your preferred yolk doneness, about 2–3 minutes for a runny yolk.

7. Place the egg on top of the rice, sprinkle with green⁶ onions and serve immediately; add extra soy sauce to taste.

8. Garnish with herbs and offer extra soy sauce; the rice and kimchi² can be prepared in advance and assembled in a minute.