Chop onions and green onions, cut bacon into small pieces, and cut it into cubes about the thickness of pickled radish in gimbap.

You can think of the eggplant as the size of tofu that goes into Japanese miso soup, but sprinkle salt evenly and pickle it separately for a while.

First, put bacon in a heated pan and stir-fry it, and when the bacon starts to get fat

Add 1 Tsp of cooking oil and chopped green onion and stir-fry.

When green onions are out of breath

Add chopped onions and stir-fry them

When the onion is half transparent

Add the salted eggplant and stir-fry it. You don't have to squeeze it by hand or wash it, but put it in with salt and a little bit of water drained out of the eggplant

Stir-fry it over high heat for about 5 minutes to remove moisture and cook eggplants well.

Then put in 2 bowls of rice and stir-fry it. I put in a bowl of white rice and a bowl of brown rice, but if you think about it, the old white rice is good for fried rice.

If the rice is mixed well, sprinkle pepper powder to your liking and reduce the heat to low to press the rice. You need to taste it at this time. The salty taste of the bacon and the salt on the eggplant were just right for me, but if you want to eat it a little bit more salty, you can season it and add more salt.

In the meantime, please prepare a fried egg

You can put the rice in and eat it with a fried egg. I don't like sunny side up when my stomach isn't cooked, so I only used the yolk for over easy. I can't even take pictures of the visuals, and I don't like the yolk because it's covered with the white.