Kimchi Fried Rice w/ Bacon + Shrimp

I have no idea what took me so long to post this recipe. I make kimchi fried rice pretty often but this version is a bit souped up because I added shrimp and bacon to give it my “s(e)oulful” twist. Kimchi fried rice has always been and will always be my favorite dish. The flavors that blend together in this dish really play well together and delivers an incredible experience. No back story is really needed here because, well there’s bacon in here, along with shrimp and an over easy egg but the real star is the fried kimchi.

INGREDIENTS

• 1.5 cups of Kimchi

• 1/2 lb shrimp (peeled, cleaned and uncooked)

• 3 strips of bacon

• 2 cups of cooked cold rice

• Green Onions (for garnish)

• 2-3 Tbsp Korean Pepper Paste (Gochugarru)

• Fish Sauce

• Sugar

• Crushed and Chopped Garlic

• 1/4 -1/2 cup onions chopped

• White or Yellow Onion

• Sesame Oil or Ghee

• Sesame Seeds

• Nori Flakes (optional)

Note, as you get comfortable with this recipe feel free to play around with the measurements. I make this often and each time I may add a pinch of something more or less depending on my mood that day :). Does anyone else do that?

What you will need: Large Fry Pan & Cooking spoon

Let’s. Do. This.

1. Start by warming the frying pan on low to medium heat. While that is warming cute the bacon slices into small bite size pieces. Once the pan is hot, add the bacon to it.

2. When the bacon starts to brown, add in the shrimp. The fat from the bacon will start to add flavor to the shrimp as it cooks. I like to cook at a medium temperature for a few mins and remove from the heat. Transfer to a bowl or plate to cool, but keep the grease in the pan and place it back on the stove and add 1-2 tsp of sesame oil or butter.

3. Crush and chop the garlic and add to pan, careful not to burn, we are looking to infuse this flavor into the oil. Also chop up 1/4-1/2 or an onion and add to the pan.

4. Next, chop your kimchi into smaller pieces and add to the pan. Let this sauté in the grease for a few mins (until the onions that you added turn translucent).

5. Add the protein back in along with the cold rice and stir all ingredients around to coat as evenly as possible. Add in the korean red pepper paste and fish sauce. The paste is thick so you can use water to help dilute it but add a little bit at a time stirring the pan frequently to make sure you coat evenly.

6. Add a pinch of sugar to balance out the heat and let it sit for a minute or two without stirring so that it can start to form a crisp on the bottom layer. Then give it another stir.

7. As you wait for the rice to finish, turn down the heat and get started on your sunny side egg.

8. I use a separate small pan for the egg, lightly coating the pan with cooking spray. Once this step is complete you are ready to plate your dish.

9. Remove the rice from the stove, and transfer to a plate or bowl. Top with the egg and sprinkle nori (optional) along with sesame seeds and green onions. Serve and Enjoy!