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Kimchi Fried Rice Recipe With Bacon - A Fast, Flavor-Packed Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups day-old cooked rice (preferably short- or medium-grain, chilled)
  • 1 to 1 1/4 cups chopped kimchi (plus 2 tablespoons kimchi juice/brine)
  • 4–6 slices bacon, cut into small pieces
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons gochujang (Korean chili paste) or 1 tablespoon if you prefer mild
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar or honey (optional, balances acidity)
  • 2 tablespoons neutral oil (only if needed, depending on bacon fat)
  • 2 eggs (for topping; cook more if serving extra)
  • 2 scallions, thinly sliced
  • Toasted sesame seeds, for garnish
  • Salt and pepper, to taste
  • Optional add-ins: frozen peas, diced carrots, corn, mushrooms, or a splash of rice vinegar

Method
 

  1. Prep the rice. Break up cold, day-old rice with your hands or a spoon so there are no big clumps. This helps everything fry evenly.
  2. Crisp the bacon. Add bacon to a large skillet or wok over medium heat. Cook until browned and crispy, 6–8 minutes. Scoop bacon onto a plate, leaving 1–2 tablespoons of fat in the pan. If there’s more, pour off the excess; if there’s too little, add a splash of oil.
  3. Cook aromatics. Add onion to the bacon fat and cook until translucent, about 2–3 minutes. Stir in garlic for 30 seconds, just until fragrant.
  4. Stir-fry the kimchi. Add chopped kimchi and cook 2–3 minutes to deepen the flavor and cook off extra moisture. This step builds that rich, toasty base.
  5. Season the base. Stir in gochujang, soy sauce, sugar (if using), and the kimchi juice. Let it bubble for 30–60 seconds until glossy.
  6. Add the rice. Increase heat to medium-high. Add rice and toss well, coating each grain in the sauce. Press the rice down to get a bit of char and let it sit for 30–45 seconds before stirring. Repeat once or twice for extra smoky edges.
  7. Finish and balance. Return bacon to the pan. Drizzle in sesame oil and toss. Taste and adjust with salt, pepper, or a splash more kimchi juice for tang.
  8. Fry the eggs. In a separate small pan, fry eggs sunny-side up or over-easy in a little oil until the edges are lacy. Season with salt and pepper.
  9. Garnish and serve. Spoon fried rice into bowls. Top with eggs, scallions, and sesame seeds. Serve immediately.