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    In the Kitch » Recipes » Side Dishes

    Updated: Mar 17, 2024 · Published: Jan 10, 2022 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Bacon Fried Rice

    Jump to Recipe

    This kimchi-bacon fried rice recipe is a delicious, comforting side dish or main course 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!

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

    Fried rice is great, but with the added kimchi and bacon, the flavors are elevated to another level. I love adding kimchi to my recipes, like in this kimchi slaw. Check out how to make this dish below.

    Jump to:
    • Kimchi Bacon Fried Rice Ingredients
    • Tweaks
    • How to Make it
    • How to Store the Leftovers
    • Kimchi Bacon Fried Rice FAQs
    • More Delicious Kimchi Recipes
    • 📋Recipe

    Kimchi Bacon Fried Rice Ingredients

    Kimchi bacon fried rice ingredients prepped and labeled.
    • kimchi - You can find it in the refrigerated Asian section of the grocery store or you can ferment your own kimchi.
    • white rice - 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.
    • bacon - I usually use thick-cut bacon.
    • onions - Yellow onions are best for cooking.
    • peas - I use frozen sweet peas and thaw them in the refrigerator before using in this recipe.
    • mushrooms - Regular button or cremini mushrooms will do.
    • carrots - Not pictured.

    *Check recipe card for full ingredient amounts.

    Tweaks

    • 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. Brown rice, although it can take a bit more time to cook, is another alternative.
    • Bacon: Here is a substitution idea for the pork bacon: instead of regular bacon, use turkey bacon. However, you might want to add a bit of olive oil for cooking the vegetables because turkey bacon has less fat than regular bacon.

    How to Make it

    Chopped raw bacon in frying pan.

    Step 1: Add bacon to wok or pan. Add chopped bacon to a wok or frying pan.

    Chopped, golden bacon in frying pan.

    Step 2: Cook bacon. Cook over medium heat until golden and crispy.

    Cooked bacon bits in a spoon over paper towel, pan in the background.

    Step 3: Reserve bacon. 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.

    Stir fried veggies in pan with wooden spoon.

    Step 4: Sauté the vegetables. Add the onion, mushrooms, carrots, red bell peppers, and green onions to the frying pan. Sauté until tender, about 4 minutes.

    Rice, vegetables and bacon in frying pan.

    Step 5: Add the rice & bacon. Add the cooked rice and bacon to the wok. Mix them with the sautéed vegetables.

    Kimchi bacon fried rice in frying pan with a wooden spoon on element.

    Step 6: Add the other ingredients. Add the sesame oil, soy sauce, peas and kimchi. Stir to combine and heat through.

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

    Step 7: Serve. Garnish with the fresh green onions and serve.

    How to Store the Leftovers

    • Store leftovers covered in a container in the fridge for up to 5 days.
    • You can also freeze the rice for up to 1 month in freezer-safe containers, but let it cool first.

    Kimchi Bacon Fried Rice FAQs

    What does kimchi fried rice taste like?

    It's a fusion of flavors with the kimchi giving umami, spicy flavor to the neutral flavor of fried rice.

    What goes well with kimchi fried rice?

    Kimchi fried rice goes well with chicken and pork dishes like Korean chicken or even tofu.

    How do you make kimchi fried rice less mushy?

    You want the rice to be fried, not steamed, so make sure you drain the kimchi well before adding it to the rice.

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

    More Delicious Kimchi Recipes

    • Kimchi in a bowl.
      28 of Our Best Kimchi Recipes
    • Kimchi carbonara in a bowl.
      Kimchi Carbonara
    • Kimchi rice bowl with chicken breast.
      Kimchi Rice Bowl
    • Kimchi beef stew in Asian bowl.
      Easy Kimchi Beef Stew

    If you tried this Kimchi Bacon Fried Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Kimchi bacon fried rice on a plate on brown background.

    Kimchi Bacon Fried Rice

    Joss Dyckson
    This kimchi-bacon fried rice recipe is a delicious, comforting side dish or main course with a Korean twist. The flavors are elevated to another level.
    5 from 3 votes
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main 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 - drained and chopped
    • 1 cup frozen peas - thawed
    • sliced green onions - to garnish

    Instructions
     

    • Add chopped bacon to a wok or frying pan. Cook over medium heat until golden and crispy.
      8 strips raw bacon
      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. Sauté until tender, about 4 minutes.
      1 cup yellow onion, 1 cup mushrooms, ½ cup carrots, ½ red bell pepper, ½ cup green onions
      Veggies in frying pan.
    • 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, peas and kimchi. Stir to combine and heat through.
      1 tablespoon sesame oil, 3 tablespoons soy sauce, 1 cup kimchi
      Kimchi bacon fried rice in frying pan with a wooden spoon.
    • 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

    Notes

    • Store leftovers covered in a container in the fridge for up to 5 days.
    • You can also freeze it for up to 1 month in freezer-safe containers, but let it cool first.
    • 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. Brown rice, although it can take a bit more time to cook, is another alternative.

    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.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Sierra says

      March 16, 2022 at 2:28 pm

      This is so tasty!

      Reply
      • Joss D says

        March 16, 2022 at 3:59 pm

        Thank you. 🙂

        Reply

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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