Korean Breakfast Kimchi & Bacon Egg Fried Rice with Crispy Nori Strips

Ingredients

• 8 slices bacon strips, cut into bite-sized pieces
• 3 cups cooked white rice, chilled overnight preferred
• 8 whole large eggs, beaten
• 1 cup kimchi, chopped, mild variety for kids
• 1 1/2 cups frozen peas and carrots, thawed
• 3 tablespoons soy sauce, low-sodium
• 2 tablespoons sesame oil, toasted
• 3 whole garlic cloves, minced
• 4 whole green onions, sliced thin
• 2 whole nori seaweed sheets, cut into thin strips for topping
• 2 tablespoons butter, for cooking
• 2 tablespoons sesame seeds, white or black

Instructions

1. 1

   Cook bacon in a large skillet over medium-high heat until crispy, about 6-7 minutes. Remove with slotted spoon and set aside on paper towels.

2. 2

   Add 1 tablespoon butter to bacon drippings. Pour in beaten eggs and scramble until cooked through, about 3 minutes. Remove and set aside.