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White rice leftovers are ideal for whipping up this easy, spicy stir-fry.
Rach says the rice can also be cooked and cooled up to a day in advance.
For the fried rice, whisk up eggs seasoned with salt and pepper. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat, add eggs and scramble, then remove to bowl. Add bacon to pan and cook to render and crisp the bacon, then remove to a plate.
Add 2 tablespoons high-temp oil to pan, add onion and garlic and stir until translucent, then add rice and fry 2 minutes. Add sugar, soy, Shaoxing or sherry, and scallions or chives. Remove from pan to serving bowl.
For the chicken stir fry, heat oil, 2 turns of the pan, add chicken and brown, then add leeks, garlic and ginger and toss 2 minutes more. Add gochujang and soy sauce and combine, then add Napa and wilt, then toss in kimchi, season with fish sauce or salt to taste, finish with sesame oil and garnish with sesame seeds.