Bacon Kimchi Fried Rice

Bacon Kimchi Fried Rice is a smoky, savory delight with crispy bacon and tangy kimchi tossed with fluffy rice, topped with a runny fried egg for extra richness. It’s easy to whip up and packed with flavor!

Course Main Course

Cuisine Korean

Keyword bacon, comfort food, easy dinner, fried rice, kimchi

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 550kcal

Author Liza A

Ingredients

3 nori sheets dried seaweed
8 slices thick-cut bacon cut into ½ inch crosswise
3 cups kimchi drained (reserving liquid)
4 1/2 to 5 cups cooked medium-grain white rice chilled
1 tbsp toasted sesame oil
Toasted sesame seeds
4 fried eggs optional

Instructions

Cut the nori sheets in half with shears, and then cut into 1/2-inch-thick strips. Set aside.
Heat a large skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Remove bacon fat leaving about 2 tablespoons in the pan with the browned bacons.
Increase the heat to high, add kimchi and stir-fry for 4-5 minutes.
Add the rice, the reserved kimchi liquid, sesame oil and half of the nori strips. Stir, turning and flattening the rice for 2-3 minutes or until mixture are well combined.
Transfer the fried rice to a serving dish. Sprinkle with the remaining nori strips and the sesame seeds. Serve with fried egg, if desired.

Notes

Recipe source: Food Network

Nutrition