Carmy - Easy Healthy-ish Recipes

  • Home
  • All Recipes
    • All Recipes
    • Airfryer
    • Breakfast
    • Drinks
    • Freezer Friendly
    • Grill
    • Instant Pot
    • Main Dishes
    • Meal Prep
    • Meatless
    • Sides
    • Under 60 Minute Meals
  • Meal Prep
  • Instant Pot Recipes
  • Main Dishes
  • Shop My Kitchen
  • About Me
    • Collaborate With Me
    • Privacy Policy
menu icon
go to homepage
  • All Recipes
  • Meal Prep
  • Breakfast
  • Main Dishes
  • Instant Pot
  • Shop My Kitchen
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • All Recipes
    • Meal Prep
    • Breakfast
    • Main Dishes
    • Instant Pot
    • Shop My Kitchen
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Under 60 Minute Meals / Bacon Kimchi Fried Rice

    Bacon Kimchi Fried Rice

    Posted: Feb 1, 2022 Last Modified: Mar 28, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    This super easy Kimchi Fried Rice with Bacon is one of my go-to weeknight dinners. It is SO easy to make and so satisfying to eat. Made with less than 10 simple ingredients, you can whip this up so quickly!

    Kimchi fried rice is definitely a comfort meal for me. It’s something that H is able to make with his eyes closed to it’s definitely a super easy recipe that you can pull off on a busy weeknight. I love to top mine off with a fried egg and some seaweed but you can have this on its own as well.

    Close up of a bowl of bacon kimchi fried rice with a fried egg and shredded seaweed on top with a spoon tucked into the rice.


     

    Why You’ll Love This Bacon Kimchi Fried Rice Recipe

    • It only needs a handful of ingredients. I rarely have to go out to get specific ingredients for it. I always have bacon in my freezer and there’s always a giant tub of kimchi in the fridge so this is 100% a staple recipe for me that can be made last minute.
    • It’s a versatile recipe as you can change things up. If you don’t have bacon, you can use sliced pork belly. You can also use ground pork or beef. A few times, we make it with spam! You can even add any odds and ends from your fridge like spinach, mushrooms, or leftover vegetables.
    • It’s truly the easiest recipe ever. I actually usually let H take the reigns and cook this kimchi fried rice whenever I want a break from cooking!
    Overhead view of a bowl of bacon kimchi fried rice with a fried egg and shredded seaweed on top with a spoon tucked into the rice.

    Ingredients You’ll Need

    Ingredients needed to make bacon kimchi fried rice.
    • thick cut bacon — while you can use regular bacon as well, I found I like thick cut the best.
    • kimchi — I use cabbage kimchi. You’ll also need the juice that is in the container. I usually cut up the kimchi a bit with some scissors so it’s more bite-sized.
    • garlic — freshly minced, the more the merrier. I mince mine ahead of time and freeze the minced garlic to save time.
    • soy sauce — I recommend using low sodium soy sauce.
    • sugar — just a bit to counterbalance the sourness from the kimchi.
    • rice — I always use cold leftover rice.

    How to Make Kimchi Fried Rice

    • Bacon in a skillet.
    • Kimchi, garlic, sugar, and soy sauce added to a skillet of bacon.
    • In a large skillet, add the bacon in a single layer on medium-high. Cook for 3 to 4 minutes, or until it’s mostly cooked through. I usually cook for 2 minutes and then flip it over.
    • Next, add the kimchi, garlic, soy sauce, and sugar. Sauté for 2 to 3 minutes, until the kimchi has softened.
    • Rice added to the skillet.
    • A skillet of bacon kimchi fried rice.
    • Lower the heat to medium and add the cold rice to the pan alongside the kimchi juice from the kimchi container. I usually add 3 to 4 tablespoons.
    • Continue to sauté until the rice has been fully combined with the rest of the ingredients. Add the sesame oil and continue to sauté until the rice had heated through.
    • Serve immediately or with the toppings of your choice.
    • A skillet of bacon kimchi fried rice with green onions on top.
    • A skillet of bacon kimchi fried rice with green onions on top.

    Recipe Tips and Notes

    • To make this spicier, you can add chili oil, gochujang, or gochugaru.
    • I always make this with jasmine rice. Here’s my post on How to Cook Jasmine Rice if you need some tips!
    • I very much prefer using aged kimchi as it is more flavourful.
    • If you have a rice cooker, you can change the setting to make slightly “harder” rice when you cook it the night before. It’ll help the rice grains hold their shape better when you use it for kimchi fried rice. (Here’s a review of the rice cooker I have)
    • The older the kimchi, the more sour and flavourful it is.
    • Since I use 4 cups of cooked rice, I can use 3 to 4 tablespoons of kimchi juice for flavouring. Be careful not to add too much or it might make your fried rice soggy.
    A bowl of bacon kimchi fried rice with a fried egg and shredded seaweed on top with a spoon tucked into the rice.
    Why do I need cold rice for fried rice?

    I always use cold leftover rice that I’ve left in the fridge overnight as it has had the chance to firm up. Using cold rice makes it easier to separate when frying and decreases the chances of your fried rice turning out mushy. I’ve tried this with freshly cooked rice before and it gets sticky and mushy quickly. I always make my rice the day before. If you don’t have leftover rice, you can try to prepare the rice beforehand and then spread it out on a sheet pan so it can cool quickly in the fridge for an hour or so.

    What is kimchi?

    Kimchi is a staple in a lot of Korean/Asian kitchens. It is a salted and fermented vegetable side dish that can last for up to 6 months in the fridge (it continues to ferment). The longer it stays in the fridge, the more sour it will taste. While you can make kimchi with pretty much any vegetable, the common ones sold near me are napa cabbage kimchi, radish kimchi, green onion kimchi, and cucumber kimchi. While every region has its own recipe for kimchi, I recommend you take a quick look at the ingredients list. Some types of kimchi use salted seafood so if you are allergic to seafood, always double-check.

    • A skillet of bacon kimchi fried rice with green onions on top.
    • A bowl of bacon kimchi fried rice with a fried egg and shredded seaweed on top.

    Make Ahead Tips

    • Meal prep: once cooled, store the kimchi fried rice in an airtight container for up to 4 days in the fridge.
    • Freezer: allow the fried rice to cool before transferring them into an airtight container before storing it in the freezer. They can last for up to 3 months.
    A bowl of bacon kimchi fried rice with a fried egg and shredded seaweed on top.

    Bacon Kimchi Fried Rice

    This super easy Kimchi Fried Rice with Bacon is one of my go-to weeknight dinners. It is SO easy to make and so satisfying to eat. Made with less than 10 simple ingredients, you can whip this up so quickly!
    5 from 32 votes
    Print Recipe Rate this Recipe
    Prep Time: 10 minutes mins
    Cook Time: 12 minutes mins
    Total Time: 22 minutes mins
    Servings: 4 servings

    Ingredients

    • 6 strips thick cut bacon, cut into 1-1.5 inch pieces
    • 1 cup kimchi, cut and with some juices reserved
    • 1-2 tbsp minced garlic
    • 1½ tbsp soy sauce
    • ½ tbsp sugar
    • 4 cup cold cooked rice
    • 1 tbsp sesame oil

    Instructions

    • In a large skillet, add the bacon in a single layer on medium-high. Cook for 3 to 4 minutes, or until it’s mostly cooked through. I usually cook for 2 minutes and then flip it over.
    • Next, add the kimchi, garlic, soy sauce, and sugar. Sauté for 2 to 3 minutes, until the kimchi has softened.
    • Lower the heat to medium and add the cold rice to the pan alongside the kimchi juice from the kimchi container. I usually add 3 to 4 tablespoons.
    • Continue to sauté until the rice has been fully combined with the rest of the ingredients. Add the sesame oil and continue to sauté until the rice had heated through.
    • Serve immediately or with the toppings of your choice.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 473kcal | Carbohydrates: 48g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 559mg | Potassium: 181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
    Author: Carmy
    Course: Main Course
    Cuisine: Korean
    Nutrition Disclaimer

    More Rice Dishes To Try

    • Sriracha Fried Rice
    • Hibachi Chicken and Fried Rice
    • Hibachi Shrimp and Fried Rice
    • Omurice Bento
    • Teriyaki Beef Bowl
    • Spam and Eggs Rice Bowl

    More Korean Recipes to Try

    • Air Fryer Korean Fried Chicken (or my double fried Korean Fried Chicken)
    • Japchae
    • Korean Cheese Corn
    • Seasoned Spinach
    • Mayak Eggs
    • Silken Tofu Recipe
    • Korean Cream Cheese Garlic Bread

    Other places to connect with me
    @carmyshungry on Instagram
    Facebook
    Shop my Amazon faves
    Email: [email protected]

    5 from 32 votes (32 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

    More about me →

    Popular

    • Plate and meal prep container with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.
      Gochujang Chicken Thighs (Grilled or Stovetop)
    • Hibachi Chicken with Fried Rice
    • Crispy skin, delicious flavour, and oh so moist, this Garlic Herb Butter Roasted Chicken in a Dutch Oven is going to have you drooling!
      Garlic Herb Butter Roasted Chicken in a Dutch Oven
    • how to make instant pot poached eggs
      How To Make Instant Pot Poached Eggs

    Sign Up!

    Sign up to stay up to date with new recipes straight to your inbox!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Work with Me

    Newsletter

    • Sign Up! for emails and updates plus a downloadable shopping list and recipes for one week's meal prep (lunches and snacks).

    Recipes

    • All Recipes
    • Meal Preps Recipes
    • Instant Pot Recipes

    Copyright © 2024 Carmy — Easy Healthy-ish Recipes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.