Grandpa's Korean fried rice made by Aunt Susan, featuring crispy bacon, tender napa cabbage, spicy gochujang, and topped with a sunny-side-up egg. A quick and flavorful meal with a vegan modification option.
1. Sauté the bacon over medium heat for 5-6 minutes until the fat renders, then discard half of the grease by pouring it out or soaking it up with a paper towel.
2. Add the onion and stir-fry for 2-3 more minutes (until onions are translucent), then add the napa cabbage and salt; stir-fry 4-5 more minutes until cabbage is tender.
3. Mix the gochujang with the soy sauce to thin it out and then add it to the pan along with the cooked rice; mix to incorporate, taste, and adjust seasoning if needed.
4. Fry eggs in oil sunny side up with salt and pepper and serve one on top of each serving of rice - enjoy!
