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. ---------------------------------------------------------------------------
Nutrition
Ingredients
