Serves 4
30 min
Kimchi and Bacon Fried Rice
Recipe GLPRb30744fd9d36b2
A savory Korean-inspired fried rice featuring crispy bacon, tangy kimchi, and tender greens, topped with a runny fried egg. Quick-cooking and full of umami flavor, this dish makes excellent use of leftover rice and comes together in minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 ounces Thick-cut bacon, diced
¾ cup Kimchi, chopped
1 tablespoon Gochujang (Korean red chili paste)
2 cups Fresh greens such as bok choy or Swiss chard, thinly sliced
2 cups Cooked white or brown rice, preferably day-old
1 bunch Scallions, chopped
1½ teaspoons Soy sauce
4 Large eggs
2 tablespoons Vegetable oil, butter, or bacon drippings for cooking the eggs
Salt and black pepper to taste
Directions
In a large skillet, cook the diced bacon over medium heat, stirring occasionally, until golden brown and fat is fully rendered, about 8–10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel to drain. Pour off all but 2 tablespoons of the bacon drippings from the pan, reserving the remainder for another use if desired.
With the heat still at medium, add the chopped kimchi and gochujang to the skillet with the remaining bacon drippings. Stir constantly for about 1 minute to combine and warm through.
Add the thinly sliced greens to the skillet and stir frequently for about 1 minute until they begin to soften.
Increase the heat to high and add the cooked rice, breaking up any clumps as you go. Stir frequently for 1–2 minutes until the rice is heated through and well combined with the other ingredients.
Add the chopped scallions and soy sauce to the fried rice mixture. Continue stirring and cooking until the greens are completely wilted, about 1 minute. Taste the mixture and add a splash more soy sauce if needed. Fold in the cooked bacon.
While the rice cooks, heat 2 tablespoons of oil, butter, or bacon drippings in a separate large nonstick skillet over medium-low heat.
Once the oil is shimmering, gently crack each egg into the pan one at a time. Season with salt and pepper to taste. Cover the skillet with a lid and cook until the egg whites are just set and opaque, about 3–4 minutes. The yolk should remain runny. Do not overcook.
Divide the fried rice among four bowls and top each serving with one fried egg. Serve immediately while hot.
