Kimchi Fried Rice
Kimchi Fried Rice
Ingredients
- 4 cups cooked white rice, preferably day-old, cold
- 1 1/2 cups kimchi, chopped, plus 2 tablespoons kimchi juice
- 6 slices bacon, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 scallions, sliced, for garnish
- 4 fried eggs, for serving (optional)
- 1 teaspoon sesame seeds, toasted, for garnish (optional)
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
⏱️ 7 min
- 2
Add the diced yellow onion to the hot bacon fat and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the chopped kimchi and kimchi juice to the pan. Sauté for 3-5 minutes, allowing the kimchi to cook down slightly and release its flavors.
⏱️ 5 min
- 5
Add the cold, day-old rice to the skillet. Break up any clumps with your spoon and stir to combine with the kimchi mixture. Cook for 3-5 minutes, stirring occasionally, until the rice is heated through and slightly toasted.
⏱️ 5 min
- 6
Stir in the gochujang, soy sauce, and sesame oil. Mix well to ensure all ingredients are evenly distributed and the rice is coated with the sauces. Cook for another 1-2 minutes.
⏱️ 2 min
- 7
Return the cooked crispy bacon to the skillet and toss to combine.
⏱️ 1 min
- 8
Divide the kimchi fried rice among serving bowls. Garnish with sliced scallions and toasted sesame seeds, if desired. Serve immediately, topped with a fried egg if using.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Fried Rice
- 4 cups cooked white rice, preferably day-old, cold
- 1 1/2 cups kimchi, chopped, plus 2 tablespoons kimchi juice
- 6 slices bacon, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 scallions, sliced, for garnish
- 4 fried eggs, for serving (optional)
- 1 teaspoon sesame seeds, toasted, for garnish (optional)
Instructions
- 1
Heat a large skillet or wok over medium-high heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
⏱️ 7 min - 2
Add the diced yellow onion to the hot bacon fat and cook until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the chopped kimchi and kimchi juice to the pan. Sauté for 3-5 minutes, allowing the kimchi to cook down slightly and release its flavors.
⏱️ 5 min - 5
Add the cold, day-old rice to the skillet. Break up any clumps with your spoon and stir to combine with the kimchi mixture. Cook for 3-5 minutes, stirring occasionally, until the rice is heated through and slightly toasted.
⏱️ 5 min - 6
Stir in the gochujang, soy sauce, and sesame oil. Mix well to ensure all ingredients are evenly distributed and the rice is coated with the sauces. Cook for another 1-2 minutes.
⏱️ 2 min - 7
Return the cooked crispy bacon to the skillet and toss to combine.
⏱️ 1 min - 8
Divide the kimchi fried rice among serving bowls. Garnish with sliced scallions and toasted sesame seeds, if desired. Serve immediately, topped with a fried egg if using.
⏱️ 1 min