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Merry

Spicy Kimchi and Bacon Fried Rice

Kimchi Fried Rice is a vibrant, flavorful dish that brings the perfect blend of spice, tang, and umami. It’s a quick and satisfying way to repurpose day-old rice, creating a comforting meal that’s bursting with Korean-inspired flavors. Garnished with fried eggs, toasted sesame seeds, and shredded seaweed, this dish is as visually stunning as it is delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

For the Sauce:
  • ¼ cup kimchi juice from the kimchi jar
  • 2 tablespoons light soy sauce
  • 1 tablespoon gochujang
  • 2 teaspoons sesame oil
For the Fried Rice:
  • 4 cups cooked day-old jasmine rice ~1½ cups dried rice with 2¾ cups water
  • 3 tablespoons vegetable oil
  • 1 cup yellow onion diced (about ½ an onion)
  • 4 cloves garlic minced
  • 2 green onions sliced (whites and greens separated)
  • 1½ cups kimchi roughly chopped and packed
  • 1 pack 7 oz enoki mushrooms, root removed and rinsed
  • 1 cup frozen carrots peas, and corn
For Garnish:
  • Toasted sesame seeds black or brown
  • Shredded seaweed strips
  • 4 fried eggs
  • Green onions finely sliced

Method
 

Cook the Rice:
  1. Wash jasmine rice thoroughly until the water runs clear.
  2. Cook rice in a rice cooker with 2¾ cups of water until tender.
  3. Allow the rice to cool completely, then refrigerate overnight for the best texture.
Prepare the Sauce:
  1. In a small bowl, mix kimchi juice, light soy sauce, gochujang, and sesame oil. Stir until well combined and set aside.
Sauté Aromatics:
  1. Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
  2. Add the diced onion and cook until translucent and lightly browned, about 3–4 minutes.
  3. Add garlic and the white parts of the green onions, cooking until fragrant, 30 seconds to 1 minute.
Cook Vegetables:
  1. Add the chopped kimchi, enoki mushrooms, and frozen vegetables to the pan. Toss to combine and cook for about 1 minute.
Combine Rice and Sauce:
  1. Add the chilled rice to the pan, breaking up any clumps.
  2. Pour the prepared sauce over the rice and toss until everything is evenly coated and heated through.
  3. Remove from heat and stir in the green parts of the green onions.
Fry Eggs for Garnish:
  1. In a separate skillet, fry eggs until the whites are set but the yolks remain runny.
Garnish and Serve:
  1. Plate the kimchi fried rice and top each serving with a fried egg.
  2. Sprinkle with toasted sesame seeds, shredded seaweed, and extra green onions.

Notes

  • Make Ahead: Prep the sauce and chop vegetables ahead of time for a quicker cooking process.
  • Rice Tip: Using day-old rice is essential for achieving the perfect fried rice texture, as fresh rice tends to be too moist.
  • Customize: Add protein such as diced chicken, shrimp, or tofu for a heartier dish.
  • Heat Level: Adjust the spice by varying the amount of gochujang or adding chili flakes.

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