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Easy Kimchi Bacon Fried Rice Recipe

Impress your friends (and yourself) with this easy Kimchi Bacon Fried Rice recipe that gives your fave Korean restaurant a run for its money! This 15-minute one-pan dinner means less clean-up! After all, you only deserve the best things in life!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 791 kcal
Course: Side Dish , Main Course
Cuisine: Asian , Korean

Ingredients

INGREDIENTS:
  • 8 ounces Bacon cut into 2-inch pieces
  • ½ large onion finely chopped
  • 7 garlic cloves minced
  • 2 tablespoons Gochujang
  • 1 ½ cups kimchi roughly chopped
  • 3 cups cooked rice packed
  • ¼ cup kimchi juice
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
OPTIONAL FOR SERVING:
  • 4 fried eggs
  • 1 green onion thinly sliced
  • Crushed seaweed
  • toasted sesame seeds

Instructions

    Cup of Yum
  1. Heat a large pan or skillet on medium, then add the bacon. Cook until it’s about 80% done - the bacon is lightly golden, crispy, and the fat has rendered out.
  2. Increase the heat to medium-high, then add onions & saute for another minute, or until they’ve softened. Add the garlic & cook for a few more seconds until they become soft and fragrant,
  3. Add the gochujang, mix with the aromatics, & allow to cook for about 30 seconds, up to to a minute to allow it to caramelize. Toss in the chopped kimchi & mix well with the rest of the ingredients. Spread it into an even layer & allow to cook for about a minute to allow the kimchi to caramelize with the rest of the ingredients.
  4. Stir in the cooked rice, breaking up any big chunks, then pour in the kimchi juice, & fish sauce. Combine well until all of the rice is coated in the seasoning. Then, finish with sesame oil.
  5. Optional but recommended: Spread rice in an even layer in the pan & allow it to cook for 1-3 minutes undisturbed to create a crispy layer of rice at the bottom!
  6. Enjoy immediately, or if you’re feeling fancy, garnish with thinly sliced green onions, crushed roasted seaweed, toasted sesame seeds, and/or a fried egg - enjoy!

Notes

  • Bacon: Thick bacon is my absolute fave for heartier pieces of meat, but use any of your fave versions.
  • Kimchi: Cabbage kimchi is traditionally used. For easy chopping, place kimchi in a bowl or large measuring cup & use scissors to roughly chop the kimchi. That way you don't have to worry about kimchi juice everywhere!
  • Rice: Cold leftover rice is best because it's drier & rehydrates by absorbing the liquid seasoning for SUPER flavorful rice! Jasmine or long-grain rice creates a flakey texture, compared to short or medium-grain rice that are much stickier. Freshly cooked rice works too. See "Key Tips" on how to properly prep freshly cooked rice so your fried rice doesn't turn mushy or soggy.
  • Gochujang: This comes in various levels of spice, so adjust to your spice level.
  • Kimchi Juice: Make sure to drain your kimchi well & separate it, so you have full control of how much liquid goes into your fried rice.
  • Step-by-Step Directions: For key tips & step-by-step photos on how to perfect your kimchi fried rice, scroll through the post above!

Nutrition Information

Serving 0.25of recipe Calories 791kcal (40%) Carbohydrates 118g (39%) Protein 19g (38%) Fat 26g (40%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 37mg (12%) Sodium 989mg (41%) Potassium 431mg (12%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 85IU (2%) Vitamin C 4mg (4%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 791

% Daily Value*

Serving 0.25of recipe
Calories 791kcal 40%
Carbohydrates 118g 39%
Protein 19g 38%
Fat 26g 40%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 37mg 12%
Sodium 989mg 41%
Potassium 431mg 9%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 85IU 2%
Vitamin C 4mg 4%
Calcium 74mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.