Kimchi and Bacon Fried Rice

Name: Kimchi and Bacon Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Korean
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

Recipe GLPRb30744fd9d36b2

Korean

Main Course

30 min

217 cal

Servings: 4

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.25

Gochujang is the friction point: it's not stocked at every Charlotte chain, and you'll likely need a trip to Harris Teeter's international aisle or an Asian market. Everything else—bacon, kimchi (increasingly common at Food Lion and Kroger), eggs, rice, soy sauce—is standard. The prep time honest: you're rendering bacon, chopping greens and scallions, and cooking rice in a hot pan, which runs closer to 40 minutes than 30, especially if the rice isn't already cooked. At roughly $2.50–$3.00 per serving driven by bacon and gochujang, this is mid-range for weeknight fried rice. It reheats perfectly, feeds a family of four in one pan, and requires no special skill—just heat and speed.