Kimchi Fried Rice - cooking recipe

Ingredients

1 cup rice
1/2 lb bacon, chopped
1 tablespoon oil (Vegetable or olive or peanut)
1 cup kim chee, chopped
1 teaspoon sesame oil
1 tablespoon korean red pepper paste (Kochujang)
1 tablespoon dashida (Korean beef flavored roasted salt)
1 tablespoon toasted sesame seeds
2 scallions, chopped for garnish

Preparation

Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sauteing the kimchee.
Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
In a wok, saute the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
Garnish with toasted sesame seeds and or green onions.