Kimchi Fried Rice (Soy-Free)

Ingredients

• 4 cups Cooked white rice, day-old
• 1.5 cups Soy-Free Kimchi, chopped
• 4 slices Bacon, chopped
• 0.5 Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Gochujang (Korean chili paste)
• 2 tbsp Coconut aminos
• 1 tbsp Sesame oil
• 1 tbsp Avocado oil
• 4 Eggs
• 2 Green onions, sliced

Instructions

1. 1Heat 1 tablespoon of avocado oil in a large 12-inch skillet over medium heat (350°F / 177°C). Add the 4 slices of bacon, chopped, and cook for 5-7 minutes, or until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
2. 2Add the 0.5 onion, chopped, and the 2 cloves garlic, minced, to the skillet with the bacon fat. Cook, stirring often, for 3-4 minutes, or until the onion is softened and translucent.
3. 3Add the 1.5 cups of soy-free kimchi, chopped, and the 1 tablespoon of gochujang to the skillet. Cook, stirring constantly, for 2-3 minutes until the kimchi is heated through and fragrant.
4. 4Add the 4 cups of cooked white rice, day-old, and the 2 tablespoons of coconut aminos to the skillet. Stir everything together well, breaking up any clumps of rice, and cook for 5-7 minutes, stirring frequently, until the rice is heated through and evenly coated.
5. 5While the rice is heating, heat the 1 tablespoon of sesame oil in a separate non-stick skillet over medium heat (350°F / 177°C). Crack the 4 eggs into the skillet and fry them to your liking, about 2-3 minutes for over-easy.
6. 6Divide the kimchi fried rice evenly among 4 bowls. Top each bowl with one of the fried eggs, a portion of the crispy bacon, and the 2 green onions, sliced. Serve immediately.

Substitutions

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