Kimchi Fried Rice

1 cup Kimchi, cut into thumbnail size pieces
150g Bacon, cut into thumbnail size pieces
1/2 cup Mushroom, sliced
3 cups steamed white Rice
3 pcs. large Eggs, cooked sunny side up
3 – 4 cloves Garlic, minced
1/4 cup Kimchi Juice (this liquid is from the bottom of the kimchi container)
1 tbsp. Sesama Oil
2 tbsp. Cooking Oil
1 tbsp. Gochujang (Korean Chili Paste)
1 to 2 tbsp. Toasted
Sesame Seeds to garnish
Chopped Spring Onion
Roasted shredded See weeds (optional)
  1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula. Fry the eggs and set aside.
  2. Add the bacon, cook the bacon till light brown. Then add the garlic and stir it well until half of it is cooked.
  3. Add the Kimchi and stir until half of it is cooked.
  4. Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
  5. Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
  6. Add the sesame oil and mix them well. Remove from the heat.
  7. Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!