This is one of the recipes I crave when I crave comfort food. Sure Mac and Cheese will always hold a special place in my heart, but this flavorful rice is salty, crispy and just spicy enough to make you eat until you have to unbutton your pants. Throw a runny egg on this and I promise you will never eat plain old rice ever again.

Use Your Favorite KImchi

When a recipe has an ingredient in the title, you should find the version you like the best. I firmly believe that if you won’t eat it on its own – it shouldn’t be featured in your dish. Period.

This may sound elitist, but seriously, flavors should complement not conceal. So try different brands and versions of things until you find the one you like the best. I mean there are worse things you can do than taste test food, right!?!


Like all fried rice, day old rice is really the best. There is probably some fancy scientific reason for this involving the way starch breaks down or the magical elves that come out when you shut the door to your fridge, but whatever the reason – older is better

Prep Like A Chef

Like most stir-fry, this dish cooks up fast. If you don’t want to be in a full state of panic, invest in good prep bowls so you can have everything chopped, grated and measured before you start cooking.

 It makes stovetop dishes so much easier, and your friends will be impressed by your kitchen prowess. Seriously nothing looks more professional than tossing in your ingredients with the ease of a master chef.

Keep It Warm In The Oven

Some dishes must be served right away, but I find this dish keeps just fine in a warm oven. That gives you some real flexibility if you have other dishes that really must be served immediately.

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Kimchi Fried Rice

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  • Author: Jennifer Richmond
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x


Courtesy of Korean Bapsang



68 strips of bacon

1 ½  cups diced kimchi

½ small onion, diced

2 scallions, chopped

2 small carrots, finely chopped

6-8 tablespoons juice from kimchi

2 tablespoon soy sauce

2 tablespoon gochujang (Korean chili pepper paste)

5 cups cooked rice

oil for stir-frying

1 tablespoon sesame oil

salt and pepper to taste


Cook bacon until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. 

Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 5 minutes. Take the time to do this step so the rich flavors develop.

Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 5 minutes.

Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds at the end.

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