Kimchi Bacon Breakfast Fried Rice with Runny Eggs

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 6 slices thick-cut bacon
• 4 cups day-old cooked jasmine rice
• 1 1/2 cups kimchi, chopped
• 3 tbsp kimchi brine
• 4, sliced scallions
• 3 cloves, minced garlic
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp gochujang
• 4 large eggs
• 1 tbsp neutral oil
• 1 tsp toasted sesame seeds
• to taste freshly ground black pepper

Instructions

1. 1Chop bacon into 1/2-inch pieces. Cook in a large 12-inch nonstick or cast-iron skillet over medium heat for 6–8 minutes, stirring occasionally, until fat renders and pieces are crisp. Transfer bacon to a paper-towel-lined plate with a slotted spoon, leaving bacon fat in the pan.
2. 2Add minced garlic and the white parts of the scallions to the hot fat. Stir 30 seconds until fragrant but not browned.
3. 3Add chopped kimchi and cook 2–3 minutes, stirring, until edges caramelize slightly and the kitchen smells tangy and savory.
4. 4Crumble in the cold day-old rice, breaking up any clumps with a spatula. Drizzle in kimchi brine, soy sauce, gochujang, and sesame oil. Stir-fry over medium-high heat 4–5 minutes until rice grains are hot, slightly crispy in spots, and evenly coated pink-orange.
5. 5Stir the reserved crispy bacon and most of the green scallion tops back into the rice. Taste and adjust with a splash more soy if needed. Divide among four warm bowls.
6. 6Wipe the skillet quickly, add neutral oil, and return to medium heat. Crack in the four eggs and cook sunny-side up 2–3 minutes until whites are fully set but yolks remain runny and glossy; cover briefly for the last 30 seconds if whites need help setting.
7. 7Slide one egg onto each bowl of fried rice. Sprinkle with remaining scallion greens, sesame seeds, and a grind of black pepper.
8. 8Serve immediately so the runny yolk can be broken and mixed into the spicy rice for a creamy sauce.