2-1/2 cups cooked short grain rice*
3 - 4 strips of bacon, diced**
3/4 cup diced kimchi
1/4 small onion, diced
1 small carrot, diced
3 - 4 tablespoons juice from kimchi
1 tablespoon soy sauce
1 - 2 tablespoons Korean chili pepper paste (gochujang)
vegetable or canola oil for stir-fring
1/2 tablespoon sesame oil
salt and pepper to taste
1 teaspoon sesame seeds
1 scallion, chopped
1 egg, fried
(* Day old rice is the best. If the rice is hard after being in the fridge, heat it up in the microwave to soften it a little. If you need to make fresh rice for this dish, use a little less water than called for to make the rice slightly drier than usual.)
(** If using fresh raw meat (about 4 oz), season it with salt and pepper and set aside while preparing other ingredients. You can also add a small amount of garlic and/or ginger to flavor the meat. Coat the skillet with oil before cooking the meat.)
Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.
Add the kimchi, onion, carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 5 - 6 minutes. Take the time to do this step so the rich flavors develop.
Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the optional sesame seeds at the end. Garnish with the optional chopped scallion and/or egg to serve.