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Packed with spicy kimchi, crispy pieces of fried pork, pepper, garlic and veggies, this kimchi bacon fried rice is super easy to make and absolutely incredible. It can be on the table in under 20 minutes!
This may be the best fried rice I've ever made. Scratch that. This easy kimchi fried rice with bacon IS the best fried rice I've ever made, even better than this Chinese sausage fried rice or my famous breakfast egg fried rice.
The kimchi adds the perfect amount of fermented tangy, spicy goodness to the rice, while the fatty pork balances out the spice and the soy sauce adds the perfect umami flavor.
It's just so good. Like so, so good. And really, it takes less than 20 minutes. Seriously. Less than 20 minutes. I don't even have time to take a nap while it cooks.
And topped with an egg, I just eat this stuff as a meal. Or have it as a side. That's what normal people do (what is normal, really?).
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Why this kimchi bacon fried rice recipe works
- Sliced pieces of kimchi and kimchi juice add a spicy, tangy flavor to the fried rice.
- The smoky bacon adds the perfect meaty balance (because who doesn't want a little meatiness in all their food) and also provides the fat content needed to fry the rice.
- The rice only needs to cook for a couple minutes because we're using leftover rice (try using leftover instant pot jasmine rice) - it's an easy meal to have on the table quickly.
- Topping it with a fried egg just takes it over the edge.
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The ingredients
First off, the best rice for fried rice is day old white rice. Using fresh cooked steamed rice tends to lead to mushy fried rice.
Kimchi can be found in many grocery stores nowadays, and should also be available in most Asian grocery stores. Napa cabbage kimchi works the best as it is the easiest to chop up. Radish kimchi works also, as long as it can be diced up.
Sesame oil adds an amazing nutty flavor to the rice that is evident in a lot of Korean inspired dishes.
Variations and substitutions
- Use vegan kimchi and omit the bacon to make vegan kimchi fried rice.
- Add 6 ounces of spam cut in ½ to 1" chunks part of the way through cooking the bacon. You may want to reduce the soy sauce to 1 tablespoon because the spam tends to be salty.
- Add diced carrots, zucchini, bok choy, or other small cut vegetables when adding the kimchi. Stir fry quickly until cooked, but still crispy (about 1-3 minutes, depending on the size of the vegetable).
- Add a couple teaspoons of chili garlic sauce, chili paste (gochujang) or Sambal Oelek for some added savory spice.
- Add chicken, pork, tofu or shrimp to the rice. You can add these protein when cooking the salt pork and/or have added the kimchi and peas.
- Top the bacon kimchi fried rice with a sprinkle of gochugaru (Korean red chili), sesame seeds and/or dried seaweed.
- Substitute pork belly for the bacon.
Step by step instructions to make kimchi fried rice
- Heat a large skillet or wok over medium heat. Add the bacon and cook until crispy, about 5-7 minutes.
- Increase the heat to medium-high and add the kimchi and kimchi liquid and garlic, stir fry about 30 seconds.
Learn how to season a wok.
- Add the peas and gently toss together.
- Stir fry for 1 minute and add rice. Fold ingredients into rice, ensuring you don't over mix. Over mixing can turn your rice into mush.
- Add the chicken broth, sesame oil, white and black pepper, and soy sauce.
- Quickly toss to incorporate seasonings and remove from heat.
Garnish with green onions, top with a fried egg (optional but highly, highly recommended) and serve. But seriously, top with a fried egg or one of these sous vide poached eggs.
Expert tips
- Day old, cold rice is the best rice to use. Using fresh cooked rice can cause your fried rice to be mushy. You can also substitute brown rice, jasmine rice or basmati rice for the white rice.
- Make sure the bacon is crispy before adding the kimchi and garlic. If it starts to smoke, turn down the heat slightly. Be sure to turn it back up before adding the rest of the ingredients.
- Don't over-mix when you add the rice. If it is mixed too much, you run the risk of it turning into mush.
- Make sure to cook over high heat so everything cooks quickly without a lot of stirring. This helps prevent the rice from getting mushy and also adds a slight char to the dish.
Frequently asked questions
If you use freshly cooked rice or your rice was mushy or wet to start with, the kimchi fried rice may come out soggy. It can also get soggy if the heat on your wok or pan is not high enough and steamed instead of stir frying.
It depends on how spicy the kimchi is. If the kimchi you have purchased is spicy, the fried rice will be spicier. Purchase mild kimchi if you prefer a mild kimchi fried rice. You can also add additional spice if you'd like a spicier dish.
Store leftover fried rice in an airtight container in the fridge for 3-5 days. Reheat in a microwave in 30 second intervals until heated through.
The rice can be frozen in a freezer safe container or bag and stored for 3-6 months. However, note that thawed out rice will likely be slightly mushy.
More Korean recipes
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Kimchi Bacon Fried Rice
Ingredients
- 3 cups day old white rice
- 6 ounces bacon
- 1 cup kimchi chopped
- 1 clove garlic minced
- ½ cup green peas
- 1 tablespoon chicken broth
- ½ teaspoon white pepper
- ½ teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 green onions chopped (for garnish)
- fried eggs (optional - for topping)
Instructions
- Heat a large skillet or wok over over medium heat and add the bacon. Cook until browned and crispy, about 5-7 minutes.
- Increase the heat to medium-high and add the kimchi and garlic. Stir fry about 30 seconds, then add the peas.
- Stir fry for 1 minute and add the rice. Fold ingredients into rice, ensuring you don't over mix. Overmixing will turn your rice into mush.
- Add the chicken broth, sesame oil, white and black pepper, and soy sauce and toss.
- Garnish with green onions and serve with a fried egg on top.
Expert Tips:
- Day old, cold rice is the best rice to use. Using fresh cooked rice can cause your fried rice to be mushy. You can also substitute brown rice, jasmine rice or basmati rice for the white rice.
- Make sure the bacon is crispy before adding the kimchi and garlic. If it starts to smoke, turn down the heat slightly. Be sure to turn it back up before adding the rest of the ingredients.
- Don't over-mix when you add the rice. If it is mixed too much, you run the risk of it turning into mush.
- Make sure to cook over high heat so everything cooks quickly without a lot of stirring. This helps prevent the rice from getting mushy and also adds a slight char to the dish.
Nutrition
Elena says
This is my kind of dinner! Now I know what to do with leftover kimchi. I have to give it a try soon - this egg on top looks irresistible!
Danielle says
Thanks Elena!
Gloria | Homemade & Yummy says
Korean food is so delicious. I love rice, so I know this would be a hit for dinner any night of the week. Love that egg...the best part.
Danielle says
Korean food is incredible!
shobee says
Love Kimchi Fried Rice. I made it before, and you're right, it is fast and quick to make. I use my frozen rice left over with it, and add lots of pork and onion too, since we love onion. Your picture looks amazing...
Danielle says
Thanks Shobee!
Patty at Spoonabilities says
This rice does look SO good! And so easy and quick. This is a winner!
Danielle says
Thanks Patty!
Michelle says
I love kimichi fried rice but have never made it at home. I love the tip about using day old white rice, gamechanger!
Danielle says
It makes it come out so much better!
Alexandra says
My Mum and I made this for our dinner last night - and we were SO thrilled with how delicious it is! It will definitely be on regular rotation in our household - we LOVED the flavours,
Danielle says
So glad you liked it!!
Noel Lizotte says
This seems like an easy way to get some Korean influence into my family's menu. They always tell me they want something different for supper, but aren't great at coming up with ideas.
This is a recipe we could put into rotation and really enjoy!
Danielle says
This is perfect because it's so easy too!
Krissy Allori says
This looks so good. I can't wait to try it.
Danielle says
Thanks Krissy! Hope you love it 🙂
Traci says
Ohhhh how scrumptious! We're fried rice-crazed over here and the addition of Kimchi takes it over the top! Thanks for another great recipe 🙂
Danielle says
You're welcome Traci!
Cindy @ A Uniquely Edible Magic says
I love love love kimchi and kimchi fried rice! I like adding a bit of gochujang to my fried rice to make it more spicy, but otherwise everything else in this recipe is on point!
Danielle says
Ooooh thats a great idea!
Julia says
This sounds like the perfect side to any dish!
Danielle says
Thanks Julia!
Lisa | Garlic & Zest says
This fried rice is layered with so many fabulous flavors and textures -- and HELLO fried egg!!! BTW - I LOVE your wok!
Danielle says
Thanks so much Lisa!
Kelly Anthony says
I'm not super familiar with kimchi but I love spicy and tangy so I'm sure this will be a crowd pleaser. I can't wait to try something new.
Danielle says
You should totally try kimchi! It is s life changer 🙂
Demeter says
I can't believe you get so much flavor from a dish that's ready in 20 minutes! So fantastic!
Danielle says
Right? It's so awesome!
kevin says
Love the twist on traditional fried rice. Kimchi is such a great additional of flavor.
Ray Baker says
Once you know that everything s mixed and it all tastes good, leave it on the stove and let it burn on the bottom. A pimp move would be to throw a fried egg on top. This is something you can really stretch out to feed five or six people. How do we make this more? That seems to be a reoccurring theme for a lot of Asian dishes.