Kimchi Rice With Bacon And Eggs

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 25
• 4 slices thick cut bacon, cut into 1 inch pieces
• 1 cup cabbage kimchi, thinly sliced
• 1 teaspoon sugar
• 2 tablespoons rice wine vinegar
• 2 -3 cups left over rice, they recommend steamed sushi rice
• 4 eggs

Recipe

• 1 place the bacon in a cold saute pan set over medium heat.
• 2 brown bacon on both sides.
• 3 remove the cooked bacon and set aside.
• 4 pour out all but about 1 tablespoon of fat from the pan.
• 5 reserve the rest of the fat to cook the eggs.
• 6 cook the kimchi in the small amount of the reserved bacon fat for 5 minutes over medim heat until it is warmed through.
• 7 sprinkle in the vinegar and sugar.
• 8 fold in the rice and cooked bacon until evenly mixed and heated through.
• 9 loosely cover with aluminum foil and set aside.
• 10 in a small non stick skillet fry the eggs sunny side up in a teaspoon or two of the reserved bacon fat.
• 11 pile kichi rice mixture on two plates and with 2 eggs apiece.
• 12 serve hot.