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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices	cut	467.04	1.4336	14.1344	44.4528
cabbage kimchi	1	cup	sliced	22.5	3.6	1.65	0.75
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
rice wine vinegar	2	tablespoons		-	-	-	-
rice	2 -3	cups		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.