Easy Kimchi Fried Rice with Bacon and Egg

Fast, spicy, and satisfying — this Kimchi Fried Rice with bacon and egg turns simple leftovers into pure comfort.

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: Korean

Keyword: Easy Fried Rice, Kimchi, Kimchi Rice, Quick Dinner

Cook Time: 20

Servings: people

Calories: 532kcal

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

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.