Crispy Fried Rice with Bacon, Cabbage and Kimchi

Crispy Fried Rice with Bacon, Cabbage and Kimchi
5 tablespoons grapeseed oil or vegetable oil
5 slices thick-cut bacon
1 medium bunch scallions, white and green parts separated and sliced
6 cups shredded cabbage
6 garlic cloves, minced
8 to 9 cups cold cooked rice
3 tablespoons Asian fish oil
1 tablespoon soy sauce, plus extra for drizzling
¾ cup drained and chopped kimchi
¾ cup frozen green peas, thawed
Asian sesame oil for drizzling
6 sunny-side-up fried eggs for topping the servings if desired

Have all the ingredients assembled and ready before starting to cook.  In a wok or large skillet, cook the bacon in 2 tablespoons of the oil over moderate heat, stirring often, for a few minutes, or until the bacon is golden in color, then transfer it with a slotted spoon to a medium bowl.  Add the scallion white parts to the wok and cook them, stirring often, for a couple minutes, or until they are softened.  Add the cabbage and cook the mixture, stirring often, for a few more minutes, or until the cabbage is softened.  Stir in the garlic and most of the scallion green parts (saving some for garnish) and cook the mixture, stirring often, until it is well combined and fragrant.  Transfer the mixture to the bowl of bacon.  Add the remaining 3 tablespoons oil to the wok and raise the heat to moderately high.   Add the rice and a pinch of salt, toss the rice to evenly coat it with the oil, and spread it out in an even layer along the bottom and sides of the wok.  Drizzle the rice with the fish oil and soy sauce and let the wok sit on the heat until the sizzling stops and the rice begins to crackle and get crisp.   Toss the mixture lightly and fold kimchi, peas, and bacon mixture and let the mixture sit on the heat for a few minutes, tossing it a couple of times, until it is thoroughly heated through.   Plate each serving, topping it with the remaining scallion greens, a drizzle of fish oil and soy sauce, and a fried sunny-side-up egg.  
Serves 6