How to Cook Kimchi Fried Rice

Ingredients

• 100 g Bacon (cut into bite‑size pieces)
• 1 medium Yellow Onion (diced)
• 150 g Kimchi (chopped, keep juice separate)
• 2 Tbsp Kimchi Juice (reserved from chopped kimchi)
• 300 g Cooked Day‑Old Rice (cold, preferably short‑grain or jasmine)
• 2 Tbsp Unsalted Butter (divided)
• 1 Tbsp Gochujang (Korean chili paste, not sriracha)
• 1 tsp Gochugaru (Korean chili flakes, optional for extra heat)
• 1 tsp Soy Sauce (for seasoning)
• 2 large Egg (lightly beaten)
• 2 stalks Scallions (thinly sliced)
• 1 tsp Sesame Oil (for finishing drizzle)
• 1 sheet Nori Sheet (torn into strips for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep All Ingredients

   Dice the onion, chop the kimchi and set aside its juice, cut bacon into bite‑size pieces, beat the eggs in a small bowl, and have the day‑old rice ready.

   Time: PT5M

2. Render Bacon

   Heat the skillet over medium‑high heat and add the bacon pieces. Cook, stirring occasionally, until the fat is fully rendered and the bacon is crisp, about 5 minutes.

   Time: PT5M

3. Sauté Onions

   Add the diced onion to the rendered bacon fat. Cook, stirring, until the onion becomes translucent but not browned, about 3 minutes.

   Time: PT3M

4. Roast Kimchi

   Stir in the chopped kimchi and 2 Tbsp of reserved kimchi juice. Fry for 4 minutes, allowing the kimchi to caramelize slightly and release more flavor.

   Time: PT4M

5. Add Rice

   Break up the cold rice with your spatula and add it to the skillet. Stir‑fry for 2 minutes, ensuring each grain is coated with the bacon‑kimchi mixture.

   Time: PT2M

6. Make Kimchi Butter Sauce

   In a small bowl combine 1 Tbsp butter, gochujang, a splash of kimchi juice, and a pinch of salt. Add the mixture to the skillet and stir until the rice is evenly coated, about 1 minute.

   Time: PT1M

7. Season with Chili Flakes and Soy Sauce

   Sprinkle gochugaru and drizzle soy sauce over the rice, stirring quickly for 30 seconds.

   Time: PT30S

8. Add Egg

   Push the rice to one side of the pan, pour the beaten eggs into the empty space, scramble until just set, then fold the egg into the rice.

   Time: PT2M

9. Finish with Butter, Scallions, and Sesame Oil

   Add the remaining 1 Tbsp butter, sliced scallions, and drizzle sesame oil. Toss everything together for another minute until the butter melts and the scallions soften.

   Time: PT1M

10. Garnish and Serve

    Remove from heat, sprinkle torn nori strips over the top, and serve immediately with spoons for family‑style sharing.

    Time: PT1M

Nutrition Facts

Calories

580

Protein

15 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g