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Discussion Boards => Off-Topic => Topic started by: etemon1234 on September 02, 2012, 11:08:05 am
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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.