Kimchi Rice With Bacon and Eggs

I got this easy, delicious Korean recipe from Philly.com, the recipe is from Sohui Kim of the Good Fork in Red Hook, Brooklyn. I love Korean food and this is a wonderful meal.

• Ready In: 15 mins
• Serves: 25

Ingredients

• 4  slices  thick cut bacon, cut into 1 inch pieces
• 1  cup  cabbage kimchi, thinly sliced
• 1  teaspoon sugar
• 2  tablespoons  rice wine vinegar
• 2 -3  cups  left over rice, they recommend steamed sushi rice
• 4  eggs

Directions

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.