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I can’t get enough of this easy kimchi fried rice—it’s a dish that’s both comforting and incredibly delicious! With just a few simple ingredients, this Korean staple brings together smoky bacon and spicy kimchi juice for a flavor explosion that’s hard to resist. It’s not just delicious; it’s also a fantastic way to use up leftover rice and kimchi from the fridge. I always top mine with a perfectly fried egg, which makes it even more comforting. Trust me, this dish is perfect for a quick weeknight dinner, and it’s packed with flavor without being overly spicy!
This tasty recipe makes a great lunch or dinner with minimal fuss. With bold Korean flavors like kimchi and gochujang, the taste is absolutely delicious.
You might also like spam fried rice, hibachi fried rice, or a copycat restaurant fried rice. Oh, and stick of butter rice is also delicious.
Why You’ll Love It
Easy to make: This is a simple recipe that you can have on the table in just 30 minutes.
A one-pot recipe: Using only one pot means less washing up afterwards.
Great way to use up leftover rice: You need to use leftover, not freshly cooked, rice. So if you have some in the refrigerator this is a wonderful recipe to choose.
Bacon Kimchi Fried Rice Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cooked rice: Refrigerated rice has less moisture, making it perfect for achieving that crispy texture in the pan. If you’re short on time, spread freshly cooked rice on a baking sheet and cool it quickly in the fridge or freezer.
Kimchi: Korean salted, fermented vegetables.
Garlic: Add more if you love it.
Gochujang: This Korean chili paste adds a nice kick of spice.
Sesame oil: Adds a nice, nutty flavor.
How to Make Kimchi Fried Rice with Bacon
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the kimchi: Press it through a sieve to remove the liquid, saving some of the liquid.
Cook the bacon: Fry it until crispy over a medium high heat and drain on paper towels.
Cook the aromatics: Sauté the garlic and gochujang in some of the bacon grease and then add the kimchi and cook off any remaining liquid.
Add the rice: Add the rice and sesame oil and cook, stirring well, until the rice is crispy in places.
The finishing touches: Add the reserved kimchi juice and scrape up any stuck-on browned bits from the pan. Add green onions and serve with a garnish of fried eggs and/or sesame seeds if liked.
Substitutions and Variations
Vegetarian version: Swap the bacon for your favorite vegetarian protein (perhaps firm tofu), beans or extra veggies.
Bacon: While Korean cooking often uses marinated pork belly, this recipe swaps in bacon for convenience without sacrificing flavor. The rendered fat also adds a rich, smoky taste to the dish. You can, however, use pork belly if preferred.
More add-ins: : This recipe works as a great base. Try adding corn kernels, sautéed greens or any leftover vegetables for added texture and nutrition.
Optional flavors: For a flavor boost, drizzle with Kewpie mayonnaise or chili crisp just before serving. These toppings add richness and a punch of umami. A squeeze of lime juice on top adds a refreshing hit of acidity that cuts through the richness of the dish.
Serving Suggestions
Appetizers: Begin your meal with miso ramen soup or some shrimp spring rolls.
Side dishes: Salt and pepper pork chop bites would be good with this kimchi fried rice (either instead of the bacon or with it). Crispy ginger beef goes well with fried rice too.
Desserts: Finish with a bowl of dragon fruit ice cream or Vietnamese coffee ice cream with boba.
How to Store Kimchi and Bacon Fried Rice
Store: Allow the fried rice to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: Freezing leftovers is not recommended because it would thaw out mushy.
Reheat in a skillet: For best results, reheat the rice in a skillet over medium heat with a splash of oil. Stir occasionally and let the rice crisp up again as it warms through.
Reheat in a microwave: If you use a microwave, reheat the rice in short bursts (30 seconds at a time) and cover it with a damp paper towel to maintain moisture. Stir between intervals.
Top Tips
Rice measurement: When measuring the rice, make sure it’s loosely packed to avoid overcrowding the pan, which can prevent proper crisping.
Crisp up the rice: After adding the rice to the pan, let it sit undisturbed for a few minutes. This allows the rice to develop crispy bits that add great texture to the dish.
Cooking the bacon: If your bacon pieces stick together while chopping, don’t worry. Add them to the pan as-is; the heat will help them separate as they cook.
Cooking the kimchi: Make sure to cook out any excess liquid from the kimchi before adding the rice. This ensures the rice will fry properly and get crispy instead of soggy.
Season to taste: Gochujang, kimchi and bacon all have varying levels of saltiness. Taste your dish before serving and adjust with a pinch of salt if needed.
Fried Kimchi Rice FAQs
It’s a traditional Korean dish of fermented, salted vegetables. It’s served cold or at room temperature and tastes sour, savory, spicy, and salty. Kimchi often has ginger, garlic, Korean chili powder, and green onions.
You can use a cast iron pan or a large wok. Personally, I like to use a cast iron wok because it gets nice and hot and is great for crisping up the bacon. (I love this one!)
Kimchi Bacon Fried Rice Recipe
Kimchi Fried Rice
Equipment
- Cast Iron Skillet Large, or wok
Ingredients
- 1 Cup kimchi, packed
- 4 to 6 Slices bacon, chopped
- 2 Cloves garlic, minced
- 1 Tablespoon gochujang, Korean chili paste
- 1 Teaspoon sesame oil
- 4 Cups jasmine rice, cooked, day-old rice works best
- 3 green onions, sliced
Optional Garnishes:
- fried egg
- sesame seeds, toasted
- green onions, sliced
Instructions
- Place the kimchi in a sieve set over a bowl. Press down firmly to squeeze out as much liquid as possible. Measure out 3 tablespoons of the kimchi juice and set it aside. If needed, top up with more juice from the jar.
- Place the chopped bacon in a large, cold skillet or wok. Set the heat to medium and allow the bacon fat to render as it heats up.
- Cook, stirring occasionally, for 10 to 12 minutes, until the bacon is crispy. Use a slotted spoon to remove the bacon and drain it on paper towels.
- Remove all but two tablespoons of the bacon fat from the pan. Add the minced garlic and gochujang, and cook over medium heat for about 1 minute, until fragrant and sizzling.
- Add the strained kimchi to the skillet and cook for 1 or 2 minutes, until the pan begins to look dry.
- Drizzle in the sesame oil and add the cooked jasmine rice. Stir well to evenly distribute the seasoning throughout the rice.
- Let the rice cook without stirring for 4 to 5 minutes, allowing it to char slightly on the edges for crispy bits.
- Pour in the reserved kimchi juice and scrape up any browned bits from the bottom of the pan.
- Return the bacon to the pan and stir in the sliced green onions.
- Remove from heat and serve with your choice of garnishes, such as fried eggs, sesame seeds, and additional green onions if liked.
Notes
Crisp up the rice: After adding the rice to the pan, let it sit undisturbed for a few minutes. This allows the rice to develop crispy bits that add great texture to the dish.
Cooking the bacon: If your bacon pieces stick together while chopping, don’t worry. Add them to the pan as-is; the heat will help them separate as they cook.
Cooking the kimchi: Make sure to cook out any excess liquid from the kimchi before adding the rice. This ensures the rice will fry properly and get crispy instead of soggy.
Season to taste: Gochujang, kimchi and bacon all have varying levels of saltiness. Taste your dish before serving and adjust with a pinch of salt if needed.
Nutrition
Kimchi bacon fried rice is such a flavorful dish. Chopped kimchi, green onion, bacon, and more pair up with rice to make this delicious kimchi fried rice. Topped with sesame seeds, a fried egg or any other toppings you like, you’ll find this to be a satisfying and mouthwatering dish that you will want to make again and again.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I topped mine with a runny egg, and it was divine! So simple yet so flavorful.