“`html

1. Cook your rice according to package instructions. For the best fried rice, use day-old rice or spread freshly cooked rice on a baking sheet to cool and dry for about 30 minutes.
2. Chop the bacon into small pieces.
3. Chop the kimchi into bite-sized pieces.
4. Dice the onion and mince the garlic.
5. Slice the green onions for garnish and set aside.
6. In a large skillet or wok, heat the vegetable oil over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes.
7. Add the diced onion to the skillet and sauté for 2-3 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds.
8. Stir in the chopped kimchi and cook for about 3-4 minutes.
9. Add the frozen peas and carrots mix to the skillet and cook for another 2-3 minutes until heated through.
10. Add the cooked rice, breaking up any clumps, and stir everything together.
11. Pour in the soy sauce, sesame oil, and gochujang (if using). Mix thoroughly and adjust seasoning with salt and pepper as needed.
12. Increase the heat to medium-high and let the rice fry for about 5-7 minutes, stirring occasionally.
13. If desired, fry or poach an egg in a separate pan while the rice finishes cooking.
14. Remove the rice from heat and transfer to a serving platter or individual bowls.
15. Top the fried rice with sliced green onions and the prepared egg, if using.
16. Serve hot and enjoy the dish.

“`