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    Home » Sides » Kimchi Fried Rice with Bacon

    Kimchi Fried Rice with Bacon

    Oct 22, 2015 · by Valentina · 12 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Kimchi Fried Rice with Bacon is the end-all comfort food! With both creamy and crispy textures, this fried rice overflows with delicious flavors -- from spicy and tart to smoky and rich, it'll absolutely knock your socks off! Kimchi-Bacon Fried Rice with an egg and black sesame seeds on top"With rice at your house at all times, you can always find a way to cook for yourself or others."  -- Roy Choi

    This is one of the many things Roy said when I watched his cooking demo at the LA Times-The Taste.  If you don't know him — and you’ll want to, because he's a culinary hero— you can read about him here.  (And find out so much more in his book, L.A. SON: My Life, My City, My Food.)

    Inspiration for Kimchi Fried Rice Recipe

    Roy's comment about rice really resonated with me. I want my home to feel inviting and comforting -- and I think part of achieving this goal is to always have food at the ready.  Ready to eat, and/or ready to be prepared into something delicious.

    I think an inviting, comforting home is a happy home. 🙂

    Having Cooked Rice on Hand

    The possibilities are truly endless if you have cooked rice on hand. You can turn light vegetables into a hearty meal, add it beneath saucy meats to get every last bit of flavor, make creamy and rich desserts, and so on.Kimchi-Bacon Fried Rice with an egg on topI mean, are you kidding me!?

    Do you see what's going on here? The crispy bacon, the shiny grains of rice, the sparkles of spicy red chile, the soft onions and cabbage, the perfectly fried egg -- it's almost too much to take in.

    This is not one of Roy Choi's recipes -- it's a recipe I was inspired to create.

    Oh, and just in case you want to make Homemade Kimchi . . . Kimchi in glass jarI hope you love this Kimchi Fried Rice with Bacon as much as I do!

    More recipes using kimchi:

    • Kimchi Ramen Recipe with Egg
    • Kimchi Steak Sandwich
    • Spicy Kimchi Slaw
    • Homemade Kimchi
    Kimchi-Bacon Fried Rice and Eggs Recipe - This is the end-all comfort food!

    Kimchi Fried Rice with Bacon

    Valentina K. Wein
    Kimchi Fried Rice with Bacon is the end-all comfort food! With both creamy and crispy textures, this fried rice overflows with delicious flavors.
    *The prep time doesn't include cooking the rice or making the Kimchi. The rice takes about 20 minutes, and can be made up to 4 days ahead. Kimchi takes about 1 to 3 weeks to ferment, and can be done way ahead. You can also buy jarred Kimchi.
    5 from 2 votes
    Print
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Main Course
    Cuisine Asian
    Servings 4
    Calories 342 kcal

    Ingredients
      

    • 3 strips applewood smoked bacon
    • ¾ cup yellow onion, roughly chopped
    • 3½ cups cooked rice (any type -- I used white, long grain)
    • 1½ cups of your favorite Kimchi roughly chopped (Here's How to Make Homemade Kimchi)
    • about ¼ cup of the brining liquid from the Kimchi
    • grapeseed oil for the pan
    • 4 large eggs
    • salt and freshly ground black pepper
    • Togarashi (see notes)

    Instructions
     

    • Cut the bacon into bite-sized pieces and add it to a large sauté pan over medium heat. Cook until it's brown and crisp, about 6 minutes.
    • Add the onions to the same pan, and stirring often, sauté them until they're soft and golden, about 7 minutes. (There should be enough grease from the bacon, but if not, you can add a little grapeseed oil.)
    • Add the rice and a bit more oil if it seems to be sticking. Turn the heat to medium-high and sauté for a couple of minutes. Once the rice is hot and nicely blended with the onions, add the Kimchi and extra brining liquid.
    • Stirring periodically, continue to sauté until you start to see some of the grains of rice becoming crispy, about 5 minutes.
    • During the last few minutes of cooking the rice, fry the eggs. Coat the bottom of another large sauté pan with oil and place it over medium-low heat. Crack the eggs into the pan, sprinkle them with salt and pepper and cook to the the desired doneness.
    • Either on a platter, or four individual serving plates, add the eggs on top of the rice and sprinkle with a bit of Togarashi.
    • Serve!

    NOTES

    Togarashi is the Japanese word for red chili peppers and a general name for a group of condiments that blend chili pepper with other ingredients such as black pepper, sesame seeds, dried mandarin orange peel, seaweed flakes, and poppy seeds. You can get Togarashi at most Asian markets or here.

    NUTRITION

    Calories: 342kcal
    Keywords bacon dishes for brunch, best recipes with eggs, great for brunch, Asian comfort foods
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


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    Reader Interactions

    Comments

    1. plasterer bristol

      October 22, 2015 at 10:35 pm

      sounds lovely this, will be giving this ago over the weekend. Thanks for posting.

      Simon

      Reply
      • valentina

        October 23, 2015 at 7:23 am

        Awesome, Simon! Hope you love it as much as I do! Have a great weekend. 🙂

        Reply
    2. Lisa @ Low Carb Yum

      December 04, 2015 at 1:31 am

      Great quote about the eggs! Growing up, we always had rice and often ate it for breakfast. Since going low carb, I don't eat it any more, but this would work perfectly with cauliflower rice. Yum!

      Reply
      • valentina

        December 05, 2015 at 4:40 pm

        Thanks, Lisa. I love the idea of having it with the cauliflower rice. Delicious!

        Reply
    3. swayam

      December 04, 2015 at 2:08 am

      This is so good V!! I love putting my own spin on rice dishes.. have to try it with kimchi 🙂

      Reply
      • valentina

        December 05, 2015 at 4:37 pm

        Hope you try it and love it as much as I do! 🙂

        Reply
    4. boastfulfood

      December 05, 2015 at 9:07 am

      Wow! Amazing flavors going on here! Thanks for the nod to Seattle:)

      Reply
      • valentina

        December 05, 2015 at 4:36 pm

        But of course! LOVE Seattle and so many amazing restaurants there!

        Reply
    5. Dini @ The Flavor Bender

      December 09, 2015 at 3:52 pm

      I am absolutely, emphatically inlove with this! I can't tell you how excited I am about this. I can eat Kimchi straight from the bottle and have survived being student with eating Kimchi and rice on many occasions, and Fried Egg and rice even now (actually for lunch today!)
      I am making this... and having it with a glass of wine and a box of chocolates! This recipe needs to be wined and dined!

      Reply
      • valentina

        December 10, 2015 at 8:33 pm

        I love your enthusiasm! So happy you love the combination and I hope you think it's as delicious as I do! 🙂

        Reply
    6. Gin

      December 12, 2015 at 7:59 pm

      I love how you're using kimchi here, sounds absolutely delicious and really unexpected!

      Reply
      • valentina

        December 12, 2015 at 11:58 pm

        Thanks! Hope you try it! 🙂

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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