Korean Inspired Spelt Stir Fry (Korean Fried "Rice")

Kimchi fried “rice” is an easy favorite weeknight supper of mine, I always have the ingredients on hand, and it comes together fast if I’ve made grains ahead of time, or have some in the freezer. Using farmstand fresh eggs, really brings this nourishing meal together! This meal is packed with not only tasty, cozy flavors, but whole grains and nourishing fats. This is the perfect meal to fill you up with fiber, protein, and long lasting energy! 

Korean Inspired Spelt Stir Fry (Korean Fried "Rice")

• About, 2 to 3 cups SOAKED AND COOKED GRAINS 
• 4-6 Slices of Bacon , Cut small
• 1 onion, diced
• 3-4 Eggs, beaten
• ½ cup Kimchi, Homemade or Authentic, preferred* diced up small
• ¼ cup Kimchi juice
• 1-3 tbsp gochujang (to taste)
• 1 tbsp toasted sesame oil
• 4-5 green onions, sliced thinly

In a large heavy bottomed pan, such as a Dutch Oven or Wok, cook bacon slices until crispy over medium heat. Remove the bacon from the pan and set aside. Remove some of the bacon grease if there is too much, but do not discard! (You will use this to fry the spelt and other ingredients)

Leaving some grease in the pan, scramble the eggs together until cooked. Remove the eggs and set them aside with your bacon. Add a few tablespoons of grease back to the pan, and cook your onion, about one or two minutes. Add the spelt and more grease if needed. Cook while stirring together, and be sure to raise the heat if necessary, cook the spelt until it has started to brown. Add your kimchi, kimchi juice, sesame oil and gochujang. Mix everything together and add the eggs, bacon, and green onions. Stir together just to combine. Serve warm.

Note: For a flavorful dish you will want to use homemade kimchi if possible, or something that is more authentic than what is commonly sold in stores. It should look red, not light, like sauerkraut. If you only have American Style Kimchi or sauerkraut, be sure to add additional gochujang.