There’s something deeply satisfying about a bowl of fried rice — quick to throw together, endlessly adaptable, and full of flavour. This Bacon Kimchi Fried Rice has become my midweek fallback: smoky bacon, spicy kimchi, and perfectly chewy day-old rice.
The kimchi I used was a gift from my friend Tina McLeish, who makes her own (and it’s incredible). If you don’t have a Tina in your life, store-bought kimchi will do just fine — but it’s worth seeking out a good one, because the better the kimchi, the better the fried rice.
The smoky bacon adds richness and depth, while the tangy, slightly funky kimchi brings everything to life. Together they create the kind of dish that tastes like effort, even when it took you all of fifteen minutes to make.
If you’re a fan of Korean flavours, you might also like my Kimchi Pancake (Kimchi Jeon) — another crispy, tangy favourite in our house, or these super quick an easy Kimchi Udon Noodles.
Why You’ll Love It
- Quick and easy: Ready in under 20 minutes — the perfect weeknight meal.
- Full of flavour: Smoky bacon and spicy-sour kimchi make every bite pop.
- A smart way to use leftovers: Day-old rice gives the best chewy texture.
- Customisable: Add a fried egg on top (the traditional way) or scramble it through for something more rustic.
Ingredients Explained
- Day-old rice: Short-grain white or jasmine rice works best — cold and dry rice fries beautifully.
- Kimchi: Use well-fermented kimchi for maximum flavour. Homemade or store-bought both work, but I love using Tina’s homemade version for its punch and depth.
- Bacon: Adds savoury smokiness that perfectly balances the kimchi.
- Gochujang: Korean chilli paste for spice, sweetness, and umami.
- Soy sauce and sugar: Classic salty-sweet balance.
- Sesame oil: Drizzled at the end for aroma and shine.
- Eggs: Fried sunny-side up is traditional, but scrambled works too.
Pro Tips
- Don’t overcrowd the pan — it’ll cause the rice to steam.
- If your kimchi is mild, add a little extra gochujang for heat.
- Cold rice is key for texture — freshly cooked rice turns mushy.
- For a crispy finish, let the rice sit undisturbed in the pan for 30 seconds at a time before tossing.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a frying pan with a drizzle of oil to bring back the texture.
FAQs
Can I use brown rice?
Yes, though it’ll have a firmer texture and nuttier taste.
Can I make it vegetarian?
Definitely — skip the bacon and add diced tofu or mushrooms instead.
Is it spicy?
It’s moderately spicy from the kimchi and gochujang, but you can adjust the heat to taste.
Wine Pairing
Pair it with a light, chilled rosé or a crisp lager to balance the smoky, spicy flavours.
Final Thoughts
This dish is the definition of quick comfort — a little spicy, a little smoky, and full of soul. It’s one of those dinners that feels spontaneous but never disappointing. Whether you’re using homemade kimchi from a foodie friend or the good stuff from your local grocer, it proves that weeknight meals can be bold, fast, and full of character.
Easy Kimchi Fried Rice with Bacon and Egg
Ingredients
- 2 cups day-old cooked rice short-grain white or jasmine rice, cold and separated with a fork
- 1 cup well-fermented kimchi chopped (plus 1 tablespoon kimchi juice if available)
- 3 rashers bacon chopped
- 1 tablespoon vegetable oil or use a little of the bacon fat
- 2 cloves garlic finely chopped
- 1 tablespoon gochujang Korean chilli paste
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 2 eggs
- 2 teaspoons toasted sesame oil
- 2 spring onions finely sliced
- To serve: extra kimchi toasted sesame seeds
Instructions
- Prepare the rice: Break up cold, day-old rice with a fork so there are no clumps.
- Cook the bacon: Heat oil in a large frying pan or wok over medium heat. Add bacon and cook until golden and crisp.
- Add garlic and kimchi: Stir in garlic and cook for 30 seconds, then add kimchi. Fry for 2–3 minutes until fragrant and slightly caramelised.
- Build the flavour base: Add gochujang, soy sauce, sugar, and kimchi juice (if using). Stir to coat evenly.
- Add the rice: Increase heat to medium-high. Add rice and toss for 3–4 minutes, pressing with your spatula until evenly coated and slightly toasted.
- Fry the eggs: In a separate small frying pan, fry eggs sunny-side up until whites are set and yolks are runny.
- Finish and serve: Drizzle sesame oil over the rice and toss. Spoon into bowls, top with fried eggs, spring onion, sesame seeds, and extra kimchi.
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Yummo 😋