This was so delicious I had to restrain myself.  It fees 4.  I divided the last portion in half and will be having it for lunch.  In the recipe they top the rice mixture with a real fried egg.  I got tired and as we had eggs for breakfast I used the Three Bridges spinach and pepper egg whites.  A real egg with a runny yolk would be delicious, adding a richness that tightens the flavor according to the author.  I would definitely fix this for company that likes Korean or Chinese dishes.  The dish is from Milk Street Tuesday Night.  It is under “Fast”, and it was.   

Ingredients:

3 1/3 C cooked Japanese-style short-gran rice preferably chilled (I recommend Roses Rice, mine was not chilled but made earlier in the day and about room temperature.)

6 oz. thick-cut bacon, chopped

1 medium yellow onion, finely chopped

2 C well-drained Napa cabbage kimchi, roughly chopped

2 T kimchi juice

1 T soy sauce

1 C frozen peas, thawed

2 t toasted sesame oil

4 scallions, thinly sliced “on diagonal”  (only for company)

Kosher salt and pepper (I did not use and did not need on the table)

4 large eggs

Furikake seasoning (didn’t have) or nori cut into slivers to serve (optional.) I have tons of nori and forgot.  

Directions:

1. In a 12” nonstick skillet over medium, cook the bacon until well browned, 10-12 minutes.  Scraping the pan, pour into the strainer, reserve the bacon fat.   
2. Return 1 T of the fat to the skillet, add the onion and cook over medium, stirring, until softened, 3-4 minutes.  
3. Stir in the rice and cook for 1-2 minutes.  
4. Drizzle the kimchi juice, soy sauce, and 1 T of bacon fat over the rice and stir.  Spread the rice in an even layer, increase heat to high and cook until browned on the bottom, about 3 minutes.  
5. Scrape along the bottom of the pan and flip the rice, then redistribute and cook until again browned on the bottom, another 2-3 minutes.  
6. Stir in the kimchi, bacon, peas, sesame oil and scallions.  Cook, stirring, until hot, 1-2 minutes.  Taste and season with salt and pepper.  Transfer to a bowl and cover with foil to keep warm.
7. Wipe out the skillet with paper towels.  Add 1 T of the bacon fat and heat over medium-high until barely smoking.  Swirl to coat the pan, then crack an egg in each quadrant.  Immediately reduce to medium-low and sprinkle with salt and pepper.  Cook until the whites are set but the yolks are still runny, 2-3 minutes.  Remove the pan from the heat.
8. Serve the fried rice on individual plates, topped with a fried egg and sprinkled nori cut in slivers, if using.  

Because it was just the 2 of us, I left the 2 portions on the stove in the skillet covered rather than putting it in a bowl.  That kept it warm as I knew Jim would want more.  Another reason I didn’t fry the egg is I would have to get up and fry him another egg or 2 depending on how much he was going to eat.  I’d really like to do it again for company maybe starting with some sushi, and ending with green tea ice cream.