Kimchi Fried Rice Recipe

Korean · Main course · 20 min total

A quick and savory Korean-inspired fried rice made with tangy kimchi, crispy bacon, and a fried egg on top. Perfect for using leftover rice.

Ingredients

• 2 cups cooked white rice (preferably day-old)
• 1 cup chopped kimchi (with some juice)
• 4 slices bacon, chopped
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 2 eggs
• 1 tablespoon vegetable oil
• 1 teaspoon toasted sesame seeds
• 1 sheet roasted seaweed (gim), crumbled (optional)

Instructions

1. Heat a large skillet or wok over medium-high heat. Add bacon and cook until crispy, about 4 minutes. Remove bacon with a slotted spoon, leaving rendered fat in the pan.
2. Add kimchi and cook for 2 minutes, stirring occasionally. Add gochujang and soy sauce, stir to combine.
3. Add rice and break up any clumps. Cook, stirring frequently, until rice is heated through and slightly toasted, about 3 minutes. Stir in sesame oil and half the green onions.
4. Remove rice mixture to serving bowls. In the same pan, add vegetable oil and fry eggs sunny-side up or to your preference.
5. Top each bowl of rice with a fried egg, crispy bacon, remaining green onions, sesame seeds, and crumbled seaweed if using. Serve immediately.

Tips

• For best results, use cold, day-old rice to prevent mushiness.
• Adjust gochujang amount to spice preference.
• Add a drizzle of sesame oil and extra kimchi juice for more flavor.

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