Kimchi Fried RICE
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
4 servings Topping this spicy, smoky dish with the optional fried eggs makes it an exemplary breakfast or lunch.
Ingredients
- 6 slices bacon
- 1½ cups drained kimchi, coarsely chopped
- 4 cups cooked white rice (preferably short-grain)
- 1 (1 Fried Egg, preferably over easy or sunny-side up) (opens in new tab)
- Thinly sliced green onion
- Drizzle of toasted sesame oil
- Toasted sesame seeds
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 slices bacon
- 1½ cups drained kimchi, coarsely chopped
- 4 cups cooked white rice (preferably short-grain)
- 1 (1 Fried Egg, preferably over easy or sunny-side up)
- Thinly sliced green onion
- Drizzle of toasted sesame oil
- Toasted sesame seeds
Let's Cook
-
Step 1.
Place in a large skillet over medium heat: 6 slices bacon
-
Step 2.
Cook until the bacon has rendered its fat and become browned and crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Drain all but 2 tablespoons of the bacon fat from the skillet and add: 1½ cups drained kimchi, coarsely chopped
-
Step 3.
Cook, stirring, for 3 minutes. Coarsely chop the cooked bacon and add to the skillet, along with: 4 cups cooked white rice (preferably short-grain)
-
Step 4.
Stir to combine and gently press the rice mixture into the skillet with the back of a spatula. Cook, stirring occasionally, until the rice starts to brown and crisp, 6 to 8 minutes. Transfer to plates or bowls and, if desired, top each serving with: (1 Fried Egg, preferably over easy or sunny-side up)
-
Step 5.
Garnish with: Thinly sliced green onion; Drizzle of toasted sesame oil; Toasted sesame seeds