Name: Kimchi fried rice
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups Kimchi; 1.5 cups Jasmine rice; 6 slices Bacon; 4 Eggs; 1 Yellow onion; 1 bunch Green onions; 1 tbsp Gochujang; 1 pack Roasted seaweed snacks; 1 tbsp Soy sauce; 1 tbsp Sesame oil; 1 tsp Sugar; 2 tbsp Vegetable oil

Kimchi fried rice

Leftover rice fried with tangy kimchi and bacon, topped with a runny egg. Fifteen minutes, and cheap.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 cups Kimchi(refrigerated near the tofu at Walmart, or an Asian market; older, sourer kimchi is best)
1.5 cups Jasmine rice(or 4 cups leftover cooked rice — day-old is ideal)
6 slices Bacon(or 1 can Spam, diced)
4 Eggs
1 Yellow onion
1 bunch Green onions
1 tbsp Gochujang(Korean red pepper paste, Asian aisle at Walmart; or 1 tsp sriracha)
1 pack Roasted seaweed snacks(optional, crumbled on top)
1 tbsp Soy sauce· most people have this
1 tbsp Sesame oil· most people have this
1 tsp Sugar· most people have this
2 tbsp Vegetable oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 20 minutes

If you have no leftover rice, cook the rice, spread it on a sheet pan and let it cool 20 minutes. Warm, fresh rice turns mushy.
Chop the kimchi into small pieces and keep 1/4 cup of its juice. Dice the bacon and onion, and slice the green onions.
In a large skillet over medium, cook the bacon for 5 minutes until the fat melts out and it starts to crisp. Add the onion and cook 3 minutes.
Add the kimchi and cook 4 minutes, stirring, until it softens and starts to brown. Stir in the gochujang, soy sauce and sugar.
Turn the heat to medium-high, add the rice and kimchi juice, and break up any clumps. Press it flat and leave it 1 minute at a time, then stir, for 5 minutes total so some bits get crisp. Drizzle in the sesame oil.
In a second pan, fry the eggs in the vegetable oil until the whites are set and the yolks still runny.
Serve the rice in bowls with an egg on each, topped with green onions and crumbled seaweed.

Amounts are on the list above — they change with the number of people; the steps do not.