1cupkimchi(*see note), cut into thumbnail size pieces
150gbacon(5.3 ounces), cut into thumbnail size pieces
1packenoki mushrooms(200 g / 7 ounces ), root removed, rinsed and drained (optional)
3cupssteamed short grain rice(or medium grain rice), – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking
4x-large eggscooked sunny side up or per your preference
1/2tspminced garlic
1/4cupKimchi juice(*see note) – this liquid is from the bottom of the kimchi container
On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
Add garlic to the pan and stir for 10 seconds. Next, add bacon and stir until half-cooked.
Add the kimchi to the pan, stirring until it's 80% cooked.
(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
Add the sesame oil and mix them well. Remove the pan from the heat.
Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, green onions, and seaweed strips (all optional). Place the cooked egg on top. Enjoy!
Notes
Ideally kimchi is at least 2 weeks old. If not, add 1/2 tsp rice vinegar into the kimchi juice to make it sour.
Obtaining 1/4 cup of kimchi juice can be difficult if your kimchi is fairly new. In that case, use 2 1/2 Tbsp kimchi juice and 1 Tbsp gochujang instead. If you want it to be not spicy, you can add 1 Tbsp soy sauce instead of gochujang.