Kimchi Fried Rice
3 slices bacon, cut into 1⁄2-inch (12-mm) pieces, or 3 tbsp oil
2 large eggs, lightly beaten
2 green onions, sliced on the diagonal
1⁄2–1 red Fresno or jalapeño chile, halved lengthwise and sliced crosswise
1⁄4 cup (11⁄4 oz/40 g) frozen English peas
1 cup (5 oz/155 g) chopped kimchi
1 cup (5 oz/155 g) chilled day-old cooked rice
1 tbsp soy sauce
Sriracha sauce or chile oil
1 Heat a wok or large frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tbsp of the fat (or add 1 tbsp oil if not using bacon) and reserve the remaining fat.
2 Return the pan to medium-high heat and swirl the pan to coat it evenly with the fat. Add the eggs, sprinkle with 1⁄4 tsp salt, and again swirl the pan to spread the eggs evenly into an omelet. Cook, without stirring, until nearly firm but not brown on the edges, about 4 minutes. Using a heat-resistant spatula, fold the omelet into thirds or roll up and transfer to a plate; set aside.
3 Raise the heat to high, add another 1 tbsp fat to the pan, and swirl to coat. Add half of the green onions, the chile, peas, and kimchi and cook, stirring occasionally, until heated through. Add the rice and continue to cook, stirring often, until the mixture starts to brown, about 5 minutes. If the rice starts to stick, make a well in the center of the pan, add a little more fat, and when hot, continue to stir and cook the mixture. Thinly slice the omelet and add to the pan along with the reserved bacon and the soy sauce. Stir and toss to combine.
4 Sprinkle with the remaining green onions and serve right away. Pass Sriracha sauce at the table.