Bacon Kimchi Fried Rice
I’m a firm believer that every home cook should have a fried rice recipe mastered. Fried rice is easy, affordable, infinitely customizable for using up odds and ends in your fridge, and, of course, it always hits the spot!
I love a standard chicken or veggie fried rice, but when was the last time you had bacon and kimchi fried rice?! I’m about to rock your world with this one.
I snagged a jar of the world’s best kimchi from Revel in Seattle so I knew instantly the first thing I was making with it. I knew it would add a funky, savory and spicy kick to fried rice. The perfect compliment to this flavor profile could only be salty, smoky bacon, of course!
This recipe is perfect for weeknight cooking and/or late night cravings. Salty, spicy and chock full of texture and flavor, it’s one of my new go-to recipes for very good reason.
Bacon Kimchi Fried Rice
Ingredients
4 cups leftover rice (Jasmine, brown or regular short-grain work great)
6 slices bacon, chopped
4 eggs, beaten in a small bowl
1 1/2 cup frozen peas
1 cup kimchi, chopped
2 tablespoons kimchi liquid
1 onion, diced
2 tablespoons neutral cooking oil (canola or avocado)
2 tablespoons soy sauce, plus more to taste
Chopped green onions, to serve
Sriracha, to serve
Directions
Pour 1 tablespoon of oil into a wok or large pan over medium-high heat. Add onions and cook until translucent, about 2-3 minutes. Remove the onions and set aside.
Add remaining oil to the pan. Add the beaten eggs and cook until just set, less than 30 seconds, scrambling them with a wooden spoon. Transfer these to the plate with the onions.
Add chopped bacon to the pan and stir constantly until they are crisp, 4-5 minutes. Remove the bacon pieces and add to the plate with onions and eggs. Leave about 2 tablespoons of bacon grease behind and discard the rest.
Add the rice and cook for about 4 to 5 minutes, breaking up any clumps and stirring constantly so the rice does not stick.
Return the onions, eggs, and bacon to the wok. Add the peas, kimchi, kimchi liquid and soy sauce and stir to combine. Garnish with green onions and add additional soy sauce and/or Sriracha if you’d like.
