Fried garlic (1 clove garlic, finely minced) and 1/3 onion first.
Then about 3 slides of beacon.
At the same time, heat up a wok with 1/4 tablespoon oil and cook the sunny egg side up. Dish out and set aside.
Add the kimchi and do a few quick stirs before adding the rice. Stir to combine well.
For stronger taste, add the soy sauce, sesame oil, black pepper, and scallion. Stir a few times to blend with the rice. Dish out and serve immediately with the egg on top of the rice.
Usually the kimchi juice already have strong flavor, sometime I will skip soy sauce and oil. This dish is about 427 calories.
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Los angeles, CA