Cube Canadian bacon into small squares.

Saute bacon in a frying pan over medium heat for 3 minutes until browned.

Add chopped kimchi and kimchi juice to the pan.

Saute for another 2 minutes until fragrant.

Add cooked rice to the pan, ensuring it is completely cool to prevent clumping.

Mix the rice to remove any lumps.

Add gochujang, soy sauce, sesame oil, and scallions to the pan.

Mix all ingredients together until fully combined.

Remove the pan from heat and let cool for 10 minutes.

Whisk 1 egg and pour over the fried rice mixture.

Mix well to bind the ingredients together.

Set up a breading station with flour, whisked eggs (2), and panko breadcrumbs.

Wash hands thoroughly.

Spoon the fried rice mixture into your hands.

Create 2-3 inch diameter balls, squeezing firmly to compact them.

Coat each rice ball in flour, then egg wash, then panko crumbs. Repeat this process for a thicker coating.

Heat vegetable oil in a pot or deep fryer to 375 degrees Fahrenheit (190 degrees Celsius).

Carefully place several rice balls into the hot oil.

Fry for 3 minutes until golden brown.

Remove the fried rice balls with a slotted spoon.

Place them on a cooling rack or paper towels to drain excess oil.

Serve immediately with Sriracha crema.