As an adoptive daughter of Texas, I consider a love of breakfast tacos to be my birthright. And while I will never turn my back on the pure delight that is a bacon and egg breakfast taco (preferably from Taco Cabana), I sometimes have the urge to try something new. For this iteration, I leaned into my love of kimchi fried rice. The spicy, salty rice studded with bits of crispy bacon is the perfect filling for a warm flour tortilla—and a fried egg with a runny yolk adds a final hit of fat that makes these feel extra special (and extra good at curing a hangover, which is a requisite for any good breakfast taco).

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INGREDIENTS

Makes enough rice for 8 tacos

2 cups cooked rice (leftover is best)
1 cup kimchi, chopped
1 Tbsp kimchi juices
2 Tbsp light soy sauce
1/2 tsp unseasoned rice vinegar
1/2 tsp sesame oil
3 slices thick-cut bacon

To serve:
tortillas (I love the ones from Caramelo)
1 egg per taco
2 Tbsp olive oil
3 green onions, sliced on the bias

DIRECTIONS

Slice bacon into 1/2" bits and cook over medium heat until nice and crispy. Set the bacon aside, leaving the grease in the pan.

Turn the stove up to medium-high and add the chopped kimchi. Cook until heated through, then add the rice, stirring to loosen the grains and coat them all in bacon grease.

Stir in the soy sauce, rice vinegar, kimchi juice and sesame oil. Flatten down the rice and let it cook undisturbed for a few minutes until the rice starts to brown a bit.

Stir and flatten again, letting the rice brown for two more minutes. Add the bacon back in and turn off the heat.

Toast your flour tortillas over a hot, dry skillet for 15–30 seconds on each side, or until they start to char a bit.

To fry the eggs, heat the olive oil over high heat. Crack the eggs into the pan, one or two at a time, and cook until the whites are just set and the yolks are still runny. Baste the whites with the hot oil as the eggs cook, to help the whites get nice and crispy.

Note: If you don't want to serve a whole fried egg on each taco, you can just scramble a few eggs into the fried rice and eat it that way—it's delicious and a little lighter!

To assemble, scoop some rice into your warm tortilla. Top with a fried egg and green onions and serve with hot sauce for those who like a little extra spice.