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This fried rice is a great way to use up kimchi that has been languishing in your refrigerator. Spreading the seasoned rice into an even layer in the skillet and letting it cook undisturbed for a few minutes allows tasty charred bits to form on the bottom, so don’t be impatient and stir too soon. The fried egg that tops each serving not only completes the dish with a hit of protein, but the yolk, when broken, flows onto the rice, adding a richness that heightens the flavors.
cups cooked Japanese-style short-grain rice, preferably chilled
ounces bacon, preferably thick-cut, chopped
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