Place bacon in single layer on foil-covered rimmed baking sheet. Remove 4 tsp. dressing; brush evenly onto bacon slices. Bake 14 to 16 min. or until crisp. Drain on paper towel-covered plate.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Slip cracked eggs, one at a time, into skillet; cover. Cook on medium-low heat 2 to 4 min. or until whites are set and yolks are cooked to desired doneness. Remove from heat.
Combine rice with 1/4 cup of the remaining dressing; spoon into 4 serving bowls. Cut each slice of bacon into 4 pieces; place in mound over rice mixture. Add mounds of carrots, cucumbers, kimchi, eggs and onions. Drizzle with remaining dressing.
Sprinkle evenly with 1 tsp. toasted sesame seed before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.