Bacon Kimchi Fried Rice

Read it through once before you start the pan.

1. 1Step 1. Bring 400 ml of water and the white rice to a boil in a covered saucepan, reduce the heat to low, and cook for 12 minutes until tender.
2. 2Step 2. Spread the cooked rice in a thin layer on a baking sheet and cool for 30 minutes.
3. 3Step 3. Refrigerate the rice, uncovered, for 8 hours until completely cold and dry.
4. 4Step 4. Heat a large wok over medium-high heat, add the bacon, and cook for 4 minutes until the fat renders and the edges turn crisp.
5. 5Step 5. Add the garlic and the kimchi with its juice to the bacon fat and stir-fry for 3 minutes until the kimchi softens and darkens.
6. 6Step 6. Stir in the gochujang and soy sauce and cook for 30 seconds until the paste loosens.
7. 7Step 7. Add the chilled white rice, breaking up any clumps, and fry for 3 minutes until every grain is coated and hot.
8. 8Step 8. Drizzle in the sesame oil, add two-thirds of the green onions, and toss for 1 minute. Remove from the heat.
9. 9Step 9. Use pasteurized eggs. Heat the vegetable oil in a skillet over medium-high heat and fry the eggs for 3 minutes until the whites crisp and the yolks stay soft.
10. 10Step 10. Divide the fried rice between 2 shallow bowls, top each with a fried egg, and scatter the remaining green onions and the sesame seeds on top.