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!
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.
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Kimchi Bacon Fried Rice Ingredients
- 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
Step 1: Add bacon to wok or pan. Add chopped bacon to a wok or frying pan.
Step 2: Cook bacon. Cook over medium heat until golden and crispy.
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.
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.
Step 5: Add the rice & bacon. Add the cooked rice and bacon to the wok. Mix them with the sautéed vegetables.
Step 6: Add the other ingredients. Add the sesame oil, soy sauce, peas and kimchi. Stir to combine and heat through.
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
It's a fusion of flavors with the kimchi giving umami, spicy flavor to the neutral flavor of fried rice.
Kimchi fried rice goes well with chicken and pork dishes like Korean chicken or even tofu.
You want the rice to be fried, not steamed, so make sure you drain the kimchi well before adding it to the rice.
More Delicious Kimchi Recipes
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
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
- 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.
- 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
- Add the cooked rice and bacon to the wok. Mix them with the sautéed vegetables.2 cups white rice
- 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
- Garnish with the fresh green onions and serve.
Equipment
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Sierra says
This is so tasty!
Joss D says
Thank you. 🙂