Fried grains with bacon, mushrooms, and kimchi

To make this vegetarian, omit the bacon and cook the mushrooms in two to three tablespoons olive oil to compensate for the bacon drippings. Mushrooms are porous and thirsty, and they won’t sear and soften without enough fat in the pan. 2 servings From the Market Mushrooms Cilantro Spin It Use any fresh mushrooms, such as cremini or oyster Thinly sliced carrots, onions, or green cabbage can replace mushrooms Scallion greens or basil instead of cilantro At Home Vegetable oil Bacon Salt Whole grains Kimchi Eggs Toasted sesame oil Hot sauce Spin It Extra-virgin olive oil instead of vegetable oil Ground pork or beef, or small peeled shrimp, instead of bacon Water or chicken stock for kimchi liquid

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 10-inch skillet, heat 1 teaspoon oil over medium heat until just warm, less than a minute. Add bacon and cook, stirring occasionally, until starting to crisp and most of the fat has rendered, about 6 minutes. Transfer to a small plate with a slotted spoon.

Step 2

Add mushrooms to drippings, increase heat to medium-high, season with salt, and toss to coat. Cook undisturbed until the mushrooms start to release some of their liquid and the undersides are browned, 3

Step 3

to 4 minutes. Loosen mushrooms from pan, scraping with a wooden spoon if needed, and toss. Cook until other sides are browned and mushrooms are tender, 2 to 3 minutes more. Taste one to make sure.

Step 4

Transfer mushrooms to plate with bacon.

Step 5

Add 1 tablespoon oil to skillet, then add grains and season with salt. If skillet looks dry or there’s not enough oil to coat the grains, drizzle in more oil. Sauté grains undisturbed until starting to crisp, about 2 minutes. Toss grains, then cook undisturbed until they’re more or less evenly toasted and light golden brown, but not dried out, about 2 minutes more. (Whole grains have their outer hull intact, which makes them pleasantly chewy, but they can dry out and get tough if overcooked.)

Step 6

Add kimchi and cook until it releases some juices, about 1 minute.

Step 7

Continue cooking until liquid evaporates and the bottom of the pan starts to brown. Remove from heat, return mushrooms and bacon to

Step 8

skillet with any accumulated juices, along with the reserved kimchi juice and cilantro. Toss to combine and rewarm the mushrooms and the bacon, about 30 seconds. Spoon fried grain mixture onto a platter.

Step 9

Return skillet to medium-high heat and add remaining 1 tablespoon oil. Crack eggs into pan and season with salt. Cook until browned at edges, whites are set, but yolks are still runny (or not, if that’s your preference), 3 to 4 minutes. Serve grains topped with fried eggs and with sesame oil and hot sauce for seasoning, if desired.