Japexican On the GO!: The Japexican take on a Korean Classic; Kimchi Fried Rice

So you are a smart person and you followed the last blog post and made some delicious Kimchi, by now you have been eating Kimchi every day, having it as a side dish with virtually everything, salads mostly and next to some fried sausages (as it cuts through the fat beautifully while cleaning your palette), you have most likely added them to a burger and you have been a little more adventurous and have most likely added it to a Bloody Mary or Michelada. Good job. But you are running out of the fermented goodness, a small portion remains at the bottom of that big jar, a good amount of red kimchi juice is covering that last bit of cabbage and it is getting a little cold outside, this is just the right time to try this one out. Crispy bacon, rice and a hint of spice is exactly what you need to lift your spirits. So, while you start preparing your next batch of Kimchi, you should give yourself a few minutes and enjoy my take on Kimchi Fried Rice, thank me later.

If this does not satisfy you, nothing will.

Notes:

For all my Korean friends out there, this is not traditional, sorry about that.
It is just me making an homage to one of the most amazing Korean dishes I've ever tasted.

You will need:

Rice. Cook 2 cups of rice on your trusty rice maker, add a little bit less water than usual as you will finish the cooking on the pan. Cold left over rice works best, but it is perfectly ok to make a batch right on the spot.
Kimchi. The more the better, but you will need at least a good two cups of kimchi, and more importantly the amazing juice that has been seating at the bottom of that jar.
Pork. Here you can use as much as you want. My sweet spot is 400 grams of pork belly, diced and 100 grams of smoked bacon bits.
Spring Onions. A lot of spring onions. Mostly the green part for garnish and a good combination of white and green for coooking.
Sesame Seeds. Optional really but I love the taste.
Oil. Any neutral vegetable oil should do.
Eggs. Fried, as many as you want.
Soy Sauce. A litle bit.
Salt. To taste.

The ingredients, and my beautiful new knife.

Let's get to it!

Heat up a pan to medium high heat, I use a wok when making big portions.
Stir-fry the pork (both belly and smoked bacon) until lightly browned. Add a little bit of salt.
Add the spring onions, keep stirring until onions have softened slightly.
Separate the rice grains roughly with a couple of forks, add the rice to the pan and stir for a bit.
Let it fry without touching for about 5 min, the bottom will start to get crispy while the top will get fluffy.
Sprinkle the sesame, be as liberal as you want.
The Kimchi and start stirring again. Mix the crispy bits and the fluffy bits.
At this point, there will be some goodness stuck to the bottom of the pan, you want to use the kimchi juice to deglaze that and make a little sauce. Complete with a couple dashes of soy sauce.
Fry a couple of eggs sunny side up and you are ready to plate.
Scoop in a stupidly big amount of rice in a bowl, it should barely hold everything. Top it off with an egg (or two) and a good amount of chopped spring onions.
Enjoy. Best with a beer on the side but really sky is the limit. You are welcome.