Kimchi Fried Rice

Adapted from Kye Soon Hong
Makes 2 hearty servings

4 cups cooked Japanese-style (calrose) rice, cooled and chilled in refrigerator
4 strips bacon, cut crosswise into 1/2-inch pieces
2 cups Napa cabbage kimchi, the riper the better, diced
1 tablespoon butter, plus more for frying eggs
2 teaspoons sesame oil
salt and pepper
sesame seeds, for garnish
sliced scallions, white and green parts, for garnish

4 eggs

1. Cook the bacon in a large skillet or wok over medium heat. Add the kimchi and cook several minutes.

2. Raise the heat to high, add the rice and stir-fry several minutes, until rice is beginning to brown.

3. Meanwhile, fry the eggs in butter, seasoning with salt and pepper to taste.

4. Stir butter and sesame oil into fried rice. Season with salt to taste. Divide into two bowls and top each with two fried eggs. Garnish with scallions and sesame seeds.