450g cold cooked short grain rice
1 tbsp sunflower oil or vegetable oil
1 garlic clove, crushed
3 stalk scallions, cut into thin rings
3-4 strips of bacon, diced
200g kimchi, cut into small pieces
1 small carrot, diced
2 tbsp Korean chilli pepper paste
1 tbsp soy sauce
2 tsp sesame oil
Sea salt and freshly ground black pepper
1 tbsp sesame seed, toasted in a dry pan
1 tsp of toasted black sesame seed (Optional)
2 sunny side up fried eggs (Optional)
Heat the oil in a large frying pan or a wok over medium high heat. When smoking, sauté the garlic and the white part of the scallions for a minute, until fragrant and add the bacon and continue to stir fry for another minute before adding the kimchi, carrots, chillii pepper paste. Stir fry for 5 minutes until the kimchi has soften and the flavours has develop. Mix in the rice and soy sauce and stir until everything is well incorporated and the clumps of rice has been broken up, about 4-5 minutes. Add the sesame oil, stir to mix and turn off the heat.
Serves top with a fried egg per person and garnish with scallions and the toasted sesame seeds and put some kimchi in a small dish and serve.