Kimchi Bacon Fried Rice

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?).

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.

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

1. Heat a large skillet or wok over medium heat.  Add the bacon and cook until crispy, about 5-7 minutes.

2. 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.

3. Add the peas and gently toss together.

4. 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.

5. Add the chicken broth, sesame oil, white and black pepper, and soy sauce.

6. 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

1. 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.
2. 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.
3. Don't over-mix when you add the rice. If it is mixed too much, you run the risk of it turning into mush.
4. 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

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 🙂