Kimchi fried rice

Assemble and prepare all of your ingredients first. Dice the bacon or pork belly (if using), chop the green onions, mince the garlic, dice the onion, and chop the carrot.  

Having everything ready will facilitate a seamless and effective cooking experience.  

Place your skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl it around to coat the pan evenly. 

If you're using bacon or pork belly, add it to the skillet. Cook until it's browned and crispy, stirring occasionally. This step adds a rich flavor to the dish. 

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Then, add the diced onion and carrot. Cook for another 3-4 minutes until the vegetables are softened. 

Now, add the chopped kimchi to the skillet. Stir-fry for 5-6 minutes until the kimchi is slightly caramelized and aromatic. This process enhances the flavors of the kimchi. 

Add the cooked rice to the skillet. Break up any clumps of rice with your spatula or spoon and mix well with the kimchi mixture. Stir-fry for 5-7 minutes until the rice is heated through and slightly crispy. 

Drizzle soy sauce and sesame oil over the fried rice. Season with salt and pepper according to your taste. Mix everything thoroughly to ensure the flavors are evenly distributed. 

Add the chopped green onions to the skillet. Stir-fry for another minute to incorporate them into the rice. Turn off the heat. 

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