Kimchi Fried Rice
Kimchi Fried Rice
Ingredients
For the Kimchi Fried Rice
- 1 tablespoon vegetable oil
- 8 ounces bacon, chopped
- 1 1/2 cups kimchi, chopped
- 2 tablespoons kimchi juice
- 3 cups cooked rice, day-old, cold
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Garnish and Topping
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- 4 eggs
Instructions
- 1
Place a large skillet or wok over high heat. Add the vegetable oil and allow it to heat until shimmering.
⏱️ 1 min
- 2
Add the chopped bacon to the hot pan. Sauté, stirring occasionally, until the bacon begins to crisp and render its fat, about 3-5 minutes.
⏱️ 4 min
- 3
Add the chopped kimchi to the pan with the bacon. Continue to stir-fry for 2-3 minutes, allowing the kimchi to soften slightly and meld with the bacon.
⏱️ 3 min
- 4
Pour the kimchi juice into the pan and stir to combine.
⏱️ 1 min
- 5
Add the cold, day-old cooked rice to the pan. Break up any clumps of rice with your spatula.
⏱️ 1 min
- 6
Stir and combine all ingredients thoroughly, ensuring the rice is evenly coated with the kimchi and bacon mixture.
⏱️ 2 min
- 7
Add the gochujang, soy sauce, and sesame oil to the rice mixture. Stir well to distribute the seasonings evenly.
⏱️ 2 min
- 8
Continue to stir-fry the rice for 3-5 minutes, pressing the rice down in the pan occasionally with your spatula to encourage browning and slight crispiness. Ensure all ingredients are well combined and the rice is heated through.
⏱️ 4 min
- 9
While the rice is finishing, fry the eggs to your desired doneness (sunny-side up is traditional for kimchi fried rice).
⏱️ 3 min
- 10
Once the kimchi fried rice is cooked, transfer it into individual serving bowls.
⏱️ 1 min
- 11
Garnish each serving of fried rice with chopped green onions and a sprinkle of sesame seeds.
⏱️ 1 min
- 12
Top each bowl with a freshly fried egg. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Fried Rice
For the Kimchi Fried Rice
- 1 tablespoon vegetable oil
- 8 ounces bacon, chopped
- 1 1/2 cups kimchi, chopped
- 2 tablespoons kimchi juice
- 3 cups cooked rice, day-old, cold
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Garnish and Topping
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
- 4 eggs
Instructions
- 1
Place a large skillet or wok over high heat. Add the vegetable oil and allow it to heat until shimmering.
⏱️ 1 min - 2
Add the chopped bacon to the hot pan. Sauté, stirring occasionally, until the bacon begins to crisp and render its fat, about 3-5 minutes.
⏱️ 4 min - 3
Add the chopped kimchi to the pan with the bacon. Continue to stir-fry for 2-3 minutes, allowing the kimchi to soften slightly and meld with the bacon.
⏱️ 3 min - 4
Pour the kimchi juice into the pan and stir to combine.
⏱️ 1 min - 5
Add the cold, day-old cooked rice to the pan. Break up any clumps of rice with your spatula.
⏱️ 1 min - 6
Stir and combine all ingredients thoroughly, ensuring the rice is evenly coated with the kimchi and bacon mixture.
⏱️ 2 min - 7
Add the gochujang, soy sauce, and sesame oil to the rice mixture. Stir well to distribute the seasonings evenly.
⏱️ 2 min - 8
Continue to stir-fry the rice for 3-5 minutes, pressing the rice down in the pan occasionally with your spatula to encourage browning and slight crispiness. Ensure all ingredients are well combined and the rice is heated through.
⏱️ 4 min - 9
While the rice is finishing, fry the eggs to your desired doneness (sunny-side up is traditional for kimchi fried rice).
⏱️ 3 min - 10
Once the kimchi fried rice is cooked, transfer it into individual serving bowls.
⏱️ 1 min - 11
Garnish each serving of fried rice with chopped green onions and a sprinkle of sesame seeds.
⏱️ 1 min - 12
Top each bowl with a freshly fried egg. Serve immediately.
⏱️ 1 min