A flavorful Korean fried rice recipe featuring crispy bacon, a medley of vegetables, jasmine rice, gochujang, and topped with a sunny-side-up egg. A vegan modification is also provided.
1️⃣ In a large wok or pan over medium heat, cook the bacon for 7–9 mins, stirring occasionally, until crispy. Transfer the bacon to a paper towel lined plate. Pour off half the grease, reserving 1 tablespoon for cooking the eggs. Discard the rest.
2️⃣ Add the onion and cook, stirring often, for 3-4 mins until translucent, then add the napa cabbage, carrots, and salt. Cook for 2-3 more mins until cabbage is almost tender, but still with an al dente bite.
3️⃣ Add the rice and mix until all ingredients are evenly distributed. In a small bowl, mix the gochujang with the soy sauce, then add it to the wok. Mix to incorporate and cook for 2-3 more mins until the rice is heated through. Stir in the bacon. Taste and adjust seasoning if desired.
4️⃣ In a large nonstick skillet over medium heat, add the the reserved bacon grease and eggs. Fry the eggs sunny side up with a sprinkle of salt and pepper, and serve one on top of each serving of rice. Garnish with a sprinkle of scallions and enjoy!
