Kimchi Fried Rice with Bacon is the end-all comfort food! With both creamy and crispy textures, this fried rice explodes with flavors -- from spicy and tart to smoky and rich, it'll absolutely knock your socks off!
Please note that the prep time does not include cooking the rice or making homemade Kimchi. The cooking time for rice can vary, but should be about 20 minutes, and can be made up to 4 days ahead. Homemade Kimchi takes about 1 to 3 weeks to ferment, and can be done a couple of weeks ahead. Here's how to do it. You can also purchase delicious, jarred Kimchi in many major markets, and most Asian markets.
Add the onions to the same pan, and stirring often, sauté them until they're soft and golden, about 7 minutes. (There should be enough grease from the bacon, but if not, you can add a little grapeseed oil.)
Togarashi is the Japanese word for red chili peppers and a general name for a group of condiments that blend chili pepper with other ingredients such as black pepper, sesame seeds, dried mandarin orange peel, seaweed flakes, and poppy seeds. You can get Togarashi at most Asian markets or here.