2tsptoasted sesame oil, divided (see instructions)
2tsplow-sodium soy sauce
fresh cilantro leaves
thinly sliced scallion
reserved crumbled bacon
Add kimchi to food processor and pulse until finely chopped/pureed, or roughly chop. 2. Set a large bowl close to your stovetop/workstation. 3. Heat a large, deep frying pan or wok over medium-low heat and cook bacon, stirring occasionally until crisp, about 10 minutes. Remove bacon with a slotted spoon to a paper towel lined plate to drain. 4. Remove all but 2 tbsp bacon fat from the pan. Add onions, and cook over medium-low heat until slightly softened, 5 minutes. Remove to bowl. 5. Add eggs to pan and scramble, 1-2 minutes until just set, and remove to bowl. 6. Turn heat up to medium-high, and add 1 tbsp canola and 1 tsp toasted sesame oil to the pan. Add cooked rice, and spread into an even layer. Fry rice over medium-high until crisp, 2-3 minutes. Flip the rice over (it’s OK if it breaks up, you just want to brown both sides) and cook the other side an additional 2-3 minutes until crisp and well browned. 7. Once rice is crisp, stir in sliced garlic and cook until fragrant, about 1 minute. 8. Add the eggs and onions back in to the pan. 9. Add the kimchi, reserved 1 tsp toasted sesame oil, rice vinegar, miso paste, and soy sauce to the pan. 10. Stir to combine all ingredients well and spread into even layer. 11. Cook, undisturbed for 3-4 minutes, then flip and cook 2-3 minutes more. 12. Garnish with thinly sliced scallion, fresh cilantro leaves, and crumbled bacon.