Kim Chee Fried Rice-Koreatown

8 ounces slab bacon roughly chopped or reduce amount of bacon 4 ounces & add 1-2 chinese sausages that have been diced to 1/4 inch pieces
2 garlic cloves minced
1 medium onion finely chopped
One 1-inch piece ginger peeled and minced
2 cups cooked long-grain white rice preferably day-old rice in a pinch short grain will work also
1½ cups chopped napa cabbage kimchi I use quite a bit less, approximately 1/2 cup
Kosher salt to taste or soy sauce (start with 1 tablespoon)
2 tablespoons butter softened
1-2 teaspoons sesame oil
1 tablespoon gochujang korean pepper paste
4 eggs fried sunny-side up, for serving or if you like you can soft scramble eggs and add to rice at the end of the cooking process.
Thinly sliced scallions for garnish

1. In a large wok or pot, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, about 8 minutes. Add the garlic, onion and ginger, Chinese sausage and cook until aromatic, 1 to 2 minutes.
2. Add the rice and kimchi, and cook, tossing frequently until heated through, 4 to 5 minutes. Season with salt and sesame oil. Taste, add soy sauce if needed. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes.
3. Meanwhile, in a small bowl, mix together the butter and gochujang until smooth. Spoon the gochujang butter over the rice and top with fried eggs and sliced scallions, then serve.