World Kitchen
Kimchi and Bacon Fried Rice
Kimchi Fried Rice is an absolute staple of Korean-American fusion, having achieved a cult following due to its incredibly powerful umami flavor and ease of preparation. In this recipe, savory, salty bacon is rendered down to perfect golden crispiness, with its rich fat serving as the flavor base for frying the rice and tangy, fermented kimchi. During the flash-frying process over high heat, the kimchi caramelizes, developing a pleasant, deep sweetness that masterfully balances the sharp acidity. The fluid, creamy yolk of the sunny-side-up egg crowning the dish flows gently upon serving, turning into a luxurious, velvety sauce coating each grain of rice.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 10 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 510 kcal
- Protein
- 16 g
- Fat
- 22 g
- Carbs
- 62 g
- Fiber
- 2 g
Step by step
Method
- 01
Cut the smoked bacon into small 1
Cut the smoked bacon into small 1.5 cm squares. Remove the kimchi from its brine (keep the juice for later) and finely chop it to ensure an even distribution throughout the rice.
- 02
Place the diced bacon into a cold, dry skillet or wok and tur…
Place the diced bacon into a cold, dry skillet or wok and turn the heat to medium. Cook for 4-5 minutes until the fat is fully rendered and the bacon turns crispy and golden.
- 03
Add the chopped kimchi directly into the hot bacon fat
Add the chopped kimchi directly into the hot bacon fat. Crank the heat to high and stir-fry continuously for 3 minutes until the cabbage deepens in color and releases a rich, caramelized aroma.
- 04
Toss the cold, fluffy rice into the pan, using a spatula to v…
Toss the cold, fluffy rice into the pan, using a spatula to vigorously break up any clumps. Mix well with the kimchi and bacon until every grain is coated in the savory fat.
- 05
Pour in the soy sauce and two tablespoons of the reserved kim…
Pour in the soy sauce and two tablespoons of the reserved kimchi juice for depth of flavor and color. Stir-fry continuously over high heat for 2 minutes until the rice absorbs the liquids and dries slightly.
- 06
Turn off the heat, drizzle with the aromatic toasted sesame o…
Turn off the heat, drizzle with the aromatic toasted sesame oil, and give it a final toss. In a separate pan, quickly fry four eggs sunny-side up until the whites are fully set but the yolks remain completely fluid.
- 07
Divide the hot fried rice into deep serving bowls
Divide the hot fried rice into deep serving bowls. Carefully slide an egg on top of each portion, and finish with a scattering of sliced green onions and sesame seeds.
Dishday
Useful advice
Cooking tip
Strictly use day-old, thoroughly chilled rice from the refrigerator. Freshly cooked rice contains too much moisture and will immediately turn mushy when fried, whereas dry rice achieves that perfect restaurant-style separation.
How to serve
Serve the dish piping hot straight from the skillet in deep bowls. Crown each portion with a sunny-side-up egg, and garnish generously with chopped scallions and toasted sesame seeds.
How to store
The fully prepared rice can be stored in the refrigerator in an airtight container for up to 2 days. Reheat in a skillet with a drop of oil, but fry the fresh eggs strictly just before serving.
Note
For maximum flavor balance, make sure to pour a couple of tablespoons of the liquid kimchi juice directly into the rice during the stir-frying stage.
