Step 1

Step 1.Drain the kimchi in a colander. Reserve the kimchi liquid for later. Heat a wok or frying pan over high heat. Add the kimchi and stir-fry for 2-3 minutes or until the kimchi starts to char at the edges. Transfer to a plate and reserve for later.

Step 2

Step 2.Heat the butter in a wok over high heat. Add the bacon and cook for 2-3 minutes. Add the onion and garlic and cook for 2 minutes or until the onion has softened. Add the gochujang paste and cook for 30 seconds. Then add the rice, reserved roasted kimchi, soy sauce and reserved kimchi liquid. Stir-fry until well combined. Remove from the heat and toss through the spring onion.

Step 3

Step 3.Serve the fried rice topped with an egg, spring onion and the crispy seaweed.

Step 4

Notes: – Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocer.