Bacon and Kimchi Fried Rice

Ingredients

• 2 cups cold cooked rice, leftover from the day before if possible
• 4 slices bacon, chopped
• 2 eggs, lightly beaten together in a bowl
• 1 cup frozen peas
• 1/2 cup kimchi, chopped
• 1 tablespoons kimchi liquid
• 1/4 onion, diced
• Oil
• Soy sauce
• Sriracha

Directions

1. Coat the bottom of a large wok with a thin layer of oil and place it over high heat. Once the oil is very hot, add the onions and cook them until they turn translucent without taking on color. Scoop them out with a wooden spoon and put them aside.
2. If the wok looks dry, pour in a little more oil so a light coating remains. Add the beaten eggs and scramble them with your wooden spoon just until set, less than 30 seconds. Move the eggs into the same bowl as the onions.
3. Add the bacon to the wok and cook, stirring the whole time, until the pieces are crisp. Transfer the bacon to the bowl with the onions and eggs, leaving behind as much bacon fat as you can. You want about 2 tablespoons in the wok, so pour off any extra if needed.
4. Add the rice and keep it moving so it does not cling to the bottom of the wok. Cook for about 4 to 5 minutes, using your spoon to break apart any clumps as it fries.
5. Put the onions, eggs, and bacon back into the wok. Add the peas, kimchi, and kimchi liquid, then stir until everything is evenly mixed and heated through. Turn off the heat and serve.