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This kimchi-bacon fried rice recipe is a delicious, comforting side dish with a Korean twist. It is easy to cook and easy to clean up afterwards because all the ingredients, including the vegetables and bacon, are cooked in one wok or frying pan. No need for extra pans!

Fried rice is great, but with the added kimchi and bacon, the flavors are elevated to another level. Check out how to make this dish below as well as some info about it.

Kimchi bacon fried rice in bowl, with fork and knife on the side.
Kimchi bacon fried rice in bowl, with fork and knife on the side, sliced green onions in the background.

Where Did Fried Rice Come From?

The exact origins of fried rice are unknown, but many believe it came from Central Asia, specifically during the Han dynasty. It was made with medick: a plant with many health benefits. The dish spread across China and skyrocketed in popularity during the Sui dynasty.

In the 1900s, when Chinese immigrants came and worked in restaurants in the United States, they served the fried rice. Now, it is a popular dish in both China and North America and has become a base for this fusion recipe.

Kimchi bacon fried rice on white plate.

Kimchi-Bacon Fried Rice Ingredients

  • Bacon
  • Yellow onion
  • Mushrooms
  • Carrots
  • Red bell pepper
  • Green onions
  • Cooked white rice
  • Kimchi
  • Peas
  • Sesame oil
  • Soy sauce
Kimchi bacon fried rice prepped ingredients.

One of the most important ingredients in this kimchi-bacon fried rice recipe (besides the kimchi) is the rice. It is recommended to use older rice (rice that was cooked 2 to 3 days ago) because it is drier, lowering the chances of a soggy dish. This recipe makes for a great way to use up leftover rice.

While jasmine rice is a popular choice, you can use basmati or another long-grain rice because they end up fluffier and less sticky after cooking.

Kimchi bacon fried rice in bowl, with fork and knife on the side, green onions in the background.

Here is an interesting fact: the reason why jasmine rice comes by that name is because of the sweetly fragrant jasmine flower. Some believe that is due to its aroma; others believe it is because it resembles the color of the jasmine flower.

Jasmine plant.

If you are more health-conscious and want to use healthier ingredients, here are some substitution ideas:
Instead of regular bacon, use turkey bacon. However, make sure to add a bit of olive oil for cooking the vegetables because turkey bacon has less fat than regular bacon.

As for the rice, brown rice is a healthier alternative. It does take more time to cook, so plan ahead.

Kimchi bacon fried rice in bowl, with fork and knife on the side.

What will you be serving your kimchi bacon fried rice with? If you enjoyed this recipe, please share it!

Kimchi bacon fried rice in bowl, with fork and knife on the side.

Kimchi Bacon Fried Rice

Joss D
This kimchi-bacon fried rice recipe is a delicious, comforting side dish with a Korean twist.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine Chinese, Korean
Servings 6
Calories 417 kcal

Ingredients
 
 

  • 8 strips raw bacon - chopped
  • 1 cup yellow onion - chopped
  • 1 cup mushrooms - thinly sliced
  • ½ cup carrots - shredded
  • ½ red bell pepper - sliced
  • ½ cup green onions - sliced
  • 2 cups white rice - cooked
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 1 cup kimchi - chopped
  • 1 cup frozen peas - thawed
  • Sliced green onions - to garnish

Instructions
 

  • Add chopped bacon to a wok or frying pan.
    8 strips raw bacon
    Chopped bacon in frying pan.
  • Cook over medium heat until golden and crispy.
    Chopped bacon in frying pan.
  • Remove and reserve the bacon in a paper towel lined dish. Leave 1 tablespoon of the bacon drippings in the pan, but remove the rest.
    Cooked bacon bits in a spoon over paper towel, pan in the background.
  • Add the onion, mushrooms, carrots, red bell peppers, and green onions to the frying pan.
    1 cup yellow onion, 1 cup mushrooms, ½ cup carrots, ½ red bell pepper, ½ cup green onions
    Veggies in frying pan.
  • Sauté until tender, about 4 minutes.
    Stir fried veggies in pan with wooden spoon.
  • Add the cooked rice and bacon to the wok. Mix them with the sautéed vegetables.
    2 cups white rice
    Rice, vegetables and bacon in frying pan.
  • Add the sesame oil, soy sauce and kimchi. Stir to combine.
    1 tablespoon sesame oil, 3 tablespoons soy sauce, 1 cup kimchi
    Kimchi bacon fried rice in frying pan with a wooden spoon.
  • Add the peas, stir and heat through.
    1 cup frozen peas
    Kimchi bacon fried rice in frying pan with a wooden spoon on element.
  • Garnish with the fresh green onions and serve.
    Kimchi bacon fried rice in bowl, with fork and knife on the side, sliced green onions in the background.

Equipment

Frying pan

Nutrition

Calories: 417kcalCarbohydrates: 59gProtein: 11gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 19mgSodium: 712mgPotassium: 375mgFiber: 3gSugar: 4gVitamin A: 2372IUVitamin C: 27mgCalcium: 43mgIron: 2mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword kimchi
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