How-To: Make Kimchi Fried Rice

Ingredients

• 8 slices Bacon (thick‑cut, cut into bite‑size pieces)
• 1 medium Yellow Onion (diced fine)
• 1 cup Kimchi (well‑fermented, coarsely chopped)
• 2 tbsp Kimchi Juice (reserved from the kimchi jar)
• 3 cups Cooked Day‑Old Rice (cold, preferably refrigerated overnight)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 1 tbsp Gochujang (Korean Chili Paste) (authentic gochujang)
• 1 tsp Sesame Oil (for finishing drizzle)
• 0.5 tsp Curry Powder (Korean‑style curry powder, optional)
• to taste Salt (adjust based on bacon saltiness)
• 2 stalks Scallions (thinly sliced, green and white parts)
• 4 large Eggs (fried sunny‑side up, one per serving)
• 2 tbsp Water (helps deglaze the pan at the end)

Instructions

1. Prepare All Ingredients

   Dice the onion, chop the kimchi, slice the scallions, cut the bacon into bite‑size pieces, and measure out butter, gochujang, sesame oil, curry powder, kimchi juice, water, and salt.

   Time: PT10M

2. Render the Bacon

   Heat the large skillet over medium‑high heat. Add the bacon pieces and cook, stirring occasionally, until the fat is fully rendered and the bacon is crisp, about 5 minutes. Transfer the bacon to a paper‑towel‑lined plate, leaving the rendered fat in the pan.

   Time: PT5M

   Temperature: medium‑high

3. Caramelize the Onion

   Add the diced onion to the bacon fat. Sprinkle a pinch of salt and sauté, stirring occasionally, until the onion turns soft and golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Roast the Kimchi

   Stir in the chopped kimchi and 2 tbsp kimchi juice. Cook, stirring, for 3–4 minutes until the kimchi starts to brown slightly and its flavor deepens.

   Time: PT4M

   Temperature: medium

5. Add the Rice

   Break up the cold day‑old rice with your hands or a fork, then add it to the skillet. Stir‑fry, coating the grains with the bacon‑onion‑kimchi mixture, for 3–4 minutes until the rice is heated through and slightly toasted.

   Time: PT4M

   Temperature: medium‑high

6. Season and Finish the Fried Rice

   Add the butter, gochujang, curry powder, a pinch of salt, and 2 tbsp water. Toss quickly until everything is evenly coated and the butter has melted, about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

7. Combine Bacon and Scallions

   Return the crisp bacon to the pan, add the sliced scallions, and give everything a quick stir. Remove from heat.

   Time: PT2M

8. Fry the Eggs

   In a separate small pan, melt a little butter over medium heat. Crack the eggs in, being careful not to break the yolks, and fry sunny‑side up until the whites are set but the yolk is still runny, about 3 minutes.

   Time: PT3M

   Temperature: medium

9. Plate and Serve

   Divide the kimchi fried rice among four bowls or plates. Top each serving with a sunny‑side‑up egg, drizzle a few drops of sesame oil, and garnish with extra scallion slices if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

55 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bacon: turkey bacon, pancetta
• Instead of Yellow Onion: shallot
• Instead of Kimchi: spicy sauerkraut
• Instead of Kimchi Juice: rice vinegar
• Instead of Cooked Day‑Old Rice: freshly cooked rice cooled quickly
• Instead of Unsalted Butter: margarine, vegetable oil
• Instead of Gochujang (Korean Chili Paste): sriracha mixed with miso paste
• Instead of Sesame Oil: neutral oil
• Instead of Curry Powder: regular curry powder
• Instead of Salt: soy sauce (use sparingly)
• Instead of Scallions: chives
• Instead of Eggs: tofu scramble
• Instead of Water: stock

Equipment Needed

• Large Skillet or Wok
• Cutting Board
• Chef's Knife
• Spatula or Wooden Spoon
• Measuring Spoons
• Mixing Bowl
• Serving Plate or Bowl
• Frying Pan for Eggs

Critical Steps — Do Not Skip

• Render the bacon fully to extract maximum flavor.
• Use day‑old, cold rice to achieve proper fried‑rice texture.
• Do not add kimchi too early; roast it after the onions for deeper flavor.
• Add a splash of water with the butter and gochujang to create a glossy finish.
• Fry the egg separately to keep the yolk runny for a luxurious sauce.

Chef Tips from the Video

• A high‑quality gochujang adds depth; look for a brand with a balanced sweet‑spicy profile.
• Finish with a sprinkle of toasted sesame seeds for extra texture.
• A tiny splash of rice vinegar at the end brightens the dish without overpowering the heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a little butter to restore crispness.

Freezer: Not recommended; the rice may become mushy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and chop all vegetables and kimchi up to 2 hours ahead; keep them covered in the fridge.
• Cook a batch of rice the day before and refrigerate; it’s ideal for fried rice.
• Render the bacon and store the crisp pieces separately; re‑add just before serving.

Frequently Asked Questions