Bacon Kimchi Fried Rice Recipe!- We teach you how to make it
BACON KIMCHI FRIED RICE RECIPE!- We teach you how to make it is a easy Korean-American recipe that serves 2. 620 calories per serving. Recipe by The CrunchBros on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $9.82 total, $4.91 per serving
Ingredients
- 6 slices Bacon (cut into 1‑inch pieces)
- 1 cup Kimchi (chopped, excess liquid drained)
- 2.5 cups Cooked Rice (day‑old, preferably short‑grain or jasmine, chilled)
- 1 medium Onion (diced)
- 2 tablespoons Sesame Oil (toasted sesame oil for flavor)
- 1 tablespoon Soy Sauce (low‑sodium preferred)
- 2 stalks Green Onions (thinly sliced, garnish)
- 1 teaspoon Sesame Seeds (toasted, garnish)
- 2 large Eggs (fried and mixed into rice)
- 1 pinch Salt (to taste)
- 1 pinch Black Pepper (freshly ground)
- 0.25 cup Cheddar Cheese (optional) (shredded, for topping)
Instructions
Prepare Ingredients
Dice the bacon, chop the kimchi, dice the onion, slice the green onions, and have the day‑old rice ready on a plate.
Time: PT5M
Cook Bacon
Heat the skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy and the rendered fat is released.
Time: PT4M
Temperature: Medium heat
Sauté Onion
Add the diced onion to the bacon fat and sauté until translucent and lightly browned, about 2 minutes.
Time: PT2M
Temperature: Medium heat
Add Kimchi
Stir in the chopped kimchi and cook for another 2 minutes, allowing the flavors to meld.
Time: PT2M
Temperature: Medium heat
Fry Rice
Add the day‑old rice to the skillet, breaking up any clumps. Toss continuously for 3–4 minutes until the rice is heated through and starts to get a light crisp.
Time: PT4M
Temperature: Medium‑high heat
Season
Stir in soy sauce, a pinch of salt, and black pepper. Drizzle the toasted sesame oil over the rice and mix well.
Time: PT1M
Add Eggs
Push the rice to the side of the pan, crack the eggs into the empty space, scramble quickly, then fold the eggs into the fried rice.
Time: PT2M
Temperature: Medium heat
Finish & Garnish
Remove the skillet from heat. Sprinkle sliced green onions and toasted sesame seeds on top. If using, add shredded cheddar cheese and let it melt slightly.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 22g
- Carbohydrates
- 68g
- Fat
- 28g
- Fiber
- 4g
Dietary info: Non‑vegetarian, Contains gluten (soy sauce), Can be made gluten‑free with tamari
Allergens: Pork, Eggs, Soy, Sesame
Ingredient Substitutions
- Instead of Bacon: Turkey bacon, Pancetta
- Instead of Kimchi: Spicy sauerkraut, Fermented cabbage with chili
- Instead of Cooked Rice: Cold leftover rice, Cooked quinoa for gluten‑free
- Instead of Onion: Shallot, Leek
- Instead of Sesame Oil: Peanut oil, Vegetable oil with toasted sesame seeds
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Green Onions: Chives, Scallions
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Eggs: Tofu scramble (vegan)
- Instead of Salt: Soy sauce (adds salt)
- Instead of Black Pepper: White pepper
- Instead of Cheddar Cheese (optional): Mozzarella, Vegan cheese
Equipment Needed
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Spatula or Wooden Spoon
- Measuring Spoons
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Use day‑old, chilled rice to achieve proper fried‑rice texture.
- Cook bacon until crispy to render flavorful fat for sautéing.
- Drain excess kimchi liquid to prevent soggy rice.
- Add sesame oil at the end to preserve its nutty aroma.
Chef Tips from the Video
- Add a splash of rice vinegar at the end for a subtle brightness.
- For extra crunch, toss in a handful of toasted crushed peanuts just before serving.
- If you like extra heat, stir in a teaspoon of gochujang (Korean chili paste).
Troubleshooting
Rice turns mushy.
Use day‑old rice that has been refrigerated; break up clumps before adding to the pan and avoid adding extra liquid.
Dish is too salty.
Reduce the amount of soy sauce and salt; remember bacon and kimchi already contribute salt.
Kimchi makes the fried rice soggy.
Drain kimchi well and pat dry with paper towels before adding to the skillet.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single‑layer container for up to 1 month; reheat in a skillet with a splash of oil.
Room temperature: Not recommended; the dish contains perishable ingredients.
Make-Ahead Tips
- Cook the rice a day ahead and refrigerate uncovered to dry out.
- Pre‑chop bacon, kimchi, and onions; store in separate containers.
- Measure sauces (soy and sesame oil) in advance for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of Bacon Kimchi Fried Rice in Korean‑American cuisine?
Bacon Kimchi Fried Rice blends traditional Korean kimchi fried rice (kimchi bokkeumbap) with the American love for bacon, creating a comfort‑food staple popular in Korean‑American households. It reflects the fusion of Korean fermentation techniques with Western smoky flavors, often served as a quick lunch or late‑night snack.
What are the traditional regional variations of kimchi fried rice in Korean cuisine?
In Korea, kimchi fried rice varies by region: the south often adds gochujang for extra heat, while the north may use plain kimchi and a touch of sesame oil. Some versions include pork belly or Spam, similar to the bacon twist shown by The CrunchBros.
How is kimchi fried rice traditionally served in Korea?
Traditionally, kimchi fried rice is served hot in a bowl, topped with a fried egg, a sprinkle of toasted sesame seeds, and sliced green onions. It is often accompanied by a side of plain kimchi and a cold barley tea.
What occasions or celebrations is kimchi fried rice associated with in Korean culture?
Kimchi fried rice is a common comfort dish for everyday meals, but it also appears at late‑night gatherings after drinking (anju) and as a quick post‑holiday leftover dish, especially after the winter kimchi‑making season.
What makes Bacon Kimchi Fried Rice special compared to classic kimchi fried rice?
The addition of crispy bacon introduces a smoky, fatty depth that balances the tangy, spicy kimchi. The rendered bacon fat also serves as a flavorful cooking medium, eliminating the need for additional oil.
What are the most common mistakes to avoid when making Bacon Kimchi Fried Rice?
Common errors include using fresh rice (which becomes mushy), not draining kimchi enough (causing soggy rice), and over‑seasoning with soy sauce because bacon and kimchi are already salty. Also, overcrowding the pan prevents proper crisping.
Why does this recipe use toasted sesame oil at the end instead of at the beginning?
Toasted sesame oil has a low smoke point and a delicate nutty aroma that can be lost if heated too long. Adding it at the end preserves its flavor and gives the fried rice a fragrant finish.
Can I make Bacon Kimchi Fried Rice ahead of time and how should I store it?
Yes, you can prepare the components ahead: cook and chill the rice, pre‑dice bacon and kimchi, and store them separately. Assemble and re‑heat in a skillet for 3–4 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What texture and appearance should I look for when the fried rice is done?
The rice should be lightly golden and slightly crisp on the edges, with visible specks of bacon, kimchi, and green onion. The eggs should be fully incorporated, giving the dish a cohesive but not mushy texture.
What does the YouTube channel The CrunchBros specialize in?
The CrunchBros focus on fun, approachable home‑cooking videos that often remix classic dishes with bold twists, like adding bacon to Korean recipes. Their style mixes humor with clear step‑by‑step instructions for everyday cooks.
How does the YouTube channel The CrunchBros' approach to Korean‑American fusion differ from other cooking channels?
The CrunchBros emphasize quick, pantry‑friendly adaptations and encourage viewers to experiment with ingredient swaps, whereas many other channels stick to authentic techniques. Their videos are high‑energy, with a focus on flavor punch and visual appeal.
Last updated: September 6, 2026
