4 strips of bacon, diced (or about 4 ounces ham or spam)
.75 cup diced kimchi
.25 small onion, diced
1 scallion, chopped
1 small carrot, finely chopped
3 Tbsp juice from kimchi
1 Tbsp soy sauce
1 Tbsp gochujang
2.5 cups cooked rice
oil for frying
.5 Tbsp sesame oil
salt and pepper
Instructions
If using bacon, cook until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham/spam add it while stir-frying kimchi in step 2.
Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.
Notes
If you using raw meat, season with salt and pepper. Cook the meat before stir-frying with the kimchi.
For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty.