The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, foodies! If you’re looking for a quick and easy dish that’s bursting with flavor, this Kimchi & Bacon Fried Rice is just the thing! It’s the perfect way to use up leftover rice, and the combination of crispy bacon and tangy kimchi makes this dish irresistible. I remember whipping this up back at uni when I always had leftover rice, and it became my go-to comfort food. So, let’s dive in and bring this mouthwatering dish to life!
Method
Chop Your Ingredients
Begin by chopping the onion, bacon, scallions, and kimchi into small, bite-sized pieces. This ensures that everything cooks evenly and integrates well into the fried rice. The kimchi should be chopped into chunks so you get a good balance of texture and flavor in each bite. Set all of your ingredients aside and have them ready to go.
Cook the Bacon
Heat a frying pan or wok over medium heat and add the sesame oil. Once the oil is hot, toss in your diced bacon. Fry the bacon until it becomes crispy, which should take about 3–5 minutes. The bacon will release some fat, adding extra flavor to the dish. Make sure to stir occasionally to ensure the bacon cooks evenly and doesn’t burn.
Sauté the Onion
After the bacon has crisped up, add the chopped onion to the pan. Cook the onion until it softens and becomes translucent, about 2–3 minutes. Stir it around in the bacon fat to pick up all those delicious flavors. The onion should be tender and fragrant before moving to the next step.
Add the Kimchi
Now it’s time to add the kimchi! Toss the chopped kimchi into the pan with the onion and bacon. Stir it around and cook for about 2 minutes. Let the kimchi crisp up a little and caramelize as it fries, which will bring out its deep, tangy flavor. Stir occasionally to make sure it doesn’t stick to the pan.
Prepare the Sauce
In a small bowl, mix together the kimchi juice, gochujang, and sugar. Stir the ingredients until the sauce is smooth and well combined. The kimchi juice adds a nice tangy punch, while the gochujang brings in some heat and depth. The sugar helps balance the spiciness and acidity. Once the sauce is ready, pour it into the pan and give everything a good stir to coat the kimchi, onion, and bacon.
Add the Rice
Next, throw in the leftover rice. Make sure your rice is cold, as day-old rice works best for fried rice since it’s firmer and less sticky. Stir the rice into the mixture, making sure each grain is coated in the sauce. Fry the rice for about 3–4 minutes until it’s hot throughout and nicely mixed with the bacon, kimchi, and sauce. Keep stirring to ensure that nothing sticks to the bottom of the pan.
Cook the Egg
Push everything to one side of the pan to create some space for the egg. Crack an egg into the empty space, and scramble it until fully cooked, about 1–2 minutes. Once the egg is cooked through, mix it into the rice mixture. The egg adds a nice richness to the dish, making it even more satisfying.
Finish and Serve
Once the egg is mixed in, your Kimchi & Bacon Fried Rice is almost ready! Garnish the fried rice with sliced scallions and nori. The scallions add a fresh, mild bite, while the nori brings a slight crunch and a burst of umami. Serve the fried rice hot and enjoy!
Necessary Tools
- Frying pan or wok
- Knife
- Chopping board
- Spoon or spatula for stirring
- Small bowl (for sauce mix)
Kimchi And Bacon Fried Rice
Cuisine: KoreanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
1/2 onion, chopped
2 strips of bacon, diced
2 scallions, sliced
1 cup kimchi, chopped into chunks
3–4 tbsp kimchi juice
1 tbsp gochujang (Korean chili paste)
1/2 tsp sugar (adjust to taste)
Nori (dried seaweed), for garnish
1 tbsp sesame oil
1 fried egg, for topping
Directions
- Start by chopping your onion, bacon, scallions, and kimchi into small pieces.
Heat up a frying pan or wok over medium heat and add sesame oil.
Once the oil is hot, add your bacon and fry until crispy.
Add the chopped onion and cook until softened.
Stir in the kimchi chunks and cook for about 2 minutes, letting it get a bit crispy and caramelized. - In a small bowl, mix together the kimchi juice, gochujang, and sugar until smooth. Add this sauce to the pan and stir everything together.
- Add the leftover rice and stir-fry until the rice is heated through and coated with the sauce.
- Push everything to one side of the pan and crack an egg into the other side. Scramble it until cooked, then mix it into the fried rice.
- Finally, garnish with sliced scallions and nori. Serve hot and enjoy!
Notes
- Be sure not to overcook the bacon, or it might get too tough and chewy instead of crispy.
- If you want to keep things mild, start with a smaller amount of gochujang, then taste and add more if you like it spicier!
- When adding the kimchi juice, don’t let the rice get too soggy. Stir gently to ensure the rice stays nice and fluffy.
Serving Suggestions
- Serve with a side of pickled vegetables for an extra tangy bite.
- Pair with a light soup, like miso soup, for a more complete meal.
- Add a splash of soy sauce or extra gochujang for a bolder flavor.
Fun Fact
Did you know that “bokkeumbap” just means fried rice in Korean? It’s one of the most popular dishes in Korea because it’s quick, simple, and perfect for using up leftovers. Kimchi fried rice is often a go-to comfort food in many Korean households, especially after a big meal!
Conclusion
This Kimchi & Bacon Fried Rice is the perfect combo of savory, spicy, and tangy flavors. Whether you’re looking for a quick dinner or a fun way to use up leftovers, this dish never disappoints. Plus, it’s super easy to customize based on what you have in your fridge. I hope you love making this as much as I do enjoy every delicious bite!
