Ingredients:

  • 2 cups (300 g) cooked, day-old white rice (cold and chilled)
  • 5 oz (100 g) streaky bacon or pork belly, diced
  • 2 cloves garlic, finely minced
  • 1 Tbsp (15 ml) neutral oil (e.g., Rapeseed, Canola)
  • 1 cup (150 g) fermented cabbage kimchi, coarsely chopped
  • 2 Tbsp (30 ml) kimchi brine (juice)
  • 1 Tbsp (15 g) Gochujang (Korean Chili Paste)
  • 1 tsp (5 ml) light soy sauce
  • 1/2 tsp (2.5 g) granulated sugar
  • 1 tsp (5 ml) toasted sesame oil
  • 2 large eggs
  • 2 spring onions (scallions), thinly sliced
  • 1 tsp (5 g) toasted sesame seeds
  • Sea salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Ingredients: Dice the bacon/pork. Roughly chop the kimchi. Mince the garlic. Slice the spring onions.
  2. Mix the Sauce: In a small bowl, whisk together the Gochujang, soy sauce, and sugar. Set aside.
  3. Prepare the Rice: Break up the cold, clumped rice with your hands or a fork to ensure individual grains before cooking.
  4. Crisp the Protein: Place the bacon/pork in the wok (no oil needed initially) over medium-high heat. Cook until deeply crispy and the fat has rendered (approx. 4–5 minutes). Remove the meat with a slotted spoon and set aside, leaving 1–2 Tbsp of rendered fat in the pan.
  5. Sauté the Kimchi: Increase the heat to high. Add the chopped kimchi and minced garlic to the rendered fat. Sauté aggressively for 2–3 minutes until the kimchi softens and caramelises slightly.
  6. Add the Kimchi Brine: Pour in the reserved kimchi brine/juice. Cook for 30 seconds until it mostly evaporates, concentrating the flavour.
  7. Add the Rice: Add the cold rice to the pan. Press the rice down with your spatula, then stir-fry rapidly for 3–4 minutes, ensuring every grain is coated in the kimchi mixture and fat. Maintain high heat to achieve a slight crust/crispness.
  8. Introduce the Sauce: Push the rice to one side of the pan. Pour the premixed Gochujang sauce into the clear space and cook for about 15 seconds until it darkens and thickens slightly. Then, rapidly toss the sauce through the rice until the mixture is uniform and vibrant red.
  9. Finish the Rice: Remove the pan from the heat. Stir in the crispy bacon/pork and the toasted sesame oil. Toss thoroughly.
  10. Fry the Eggs: Heat 1 Tbsp of neutral oil in a separate pan over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks remain delightfully runny (about 2 minutes). Season with salt and pepper.
  11. Plate and Garnish: Divide the fried rice immediately into serving bowls. Top each portion with a perfect fried egg, then scatter generously with sliced spring onions and toasted sesame seeds. Serve immediately.