5 slices thick-cut bacon, sliced into bite sized chunks
1 16-ounce jar kimchi
5 cups cooked rice - a day or two old*
toasted sesame seeds
In a large skillet, cook the bacon until most of the fat is rendered. Add a knob of butter, a drizzle or two of sesame oil, kimchi and fry until it's nicely browned in a few spots. Dump in the rice and stir and scrape your heart out until it's all heated through. Fry up some eggs. Spoon the rice onto a plate, top with some sliced scallions and toasted sesame seeds. Plop the egg on top. Mmmmmmm.
*Or, if you're like me and too impatient to wait, cook it and spread it out on a piece of parchment and let sit at room temp a few hours.