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. Check out how to make this dish below as well as some info about it.
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 Ingredients
- Yellow onion
- Red bell pepper
- Green onions
- Cooked white rice
- Sesame oil
- Soy sauce
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.
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.
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.
What will you be serving your kimchi bacon fried rice with? If you enjoyed this recipe, please share it!
Kimchi Bacon Fried Rice
- 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
- Add chopped bacon to a wok or frying pan.8 strips raw bacon
- Cook over medium heat until golden and crispy.
- 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.1 cup yellow onion, 1 cup mushrooms, ½ cup carrots, ½ red bell pepper, ½ cup green onions
- Sauté until tender, about 4 minutes.
- 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 and kimchi. Stir to combine.1 tablespoon sesame oil, 3 tablespoons soy sauce, 1 cup kimchi
- Add the peas, stir and heat through.1 cup frozen peas
- Garnish with the fresh green onions and serve.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
This is so tasty!
Thank you. 🙂