kimchi bacon fried rice

kimchi bacon fried rice

It’s breakfast…it’s lunch…no, it’s kimchi bacon fried rice with eggs! This savory dish combines fragrant jasmine rice, smoky bacon, and umami kimchi for a flavor packed meal you’ll love any time of day!

We start by caramelizing a small yellow onion and sliced bacon until they’re both golden and delicious. Minced garlic adds umami richness and complexity. We toss this mixture with kimchi, toasted sesame oil, and soy sauce before inviting Jasmine rice to the party. The whole dish is topped with a fried egg for some extra protein and a well balanced dish.

I love the complex flavors of Korean food. The cuisine boasts a perfect balance of sweet, salty, and spicy flavors. Korean dishes are undeniably delicious but they can also be complicated to make. Since I didn’t grow up with Korean food, and don’t claim that my recipe is traditional in any way, I replicate Korean flavors with simple ingredients I have on hand.

My Korean beef stew, for example, makes use of soy sauce and red wine for a unique flavor combination. Save the stew recipe for a night when you have hours to let the dish simmer. For today, we want something quick and delicious.

This kimchi bacon fried rice is packed with flavor but it’s super easy to make, thanks to store bought kimchi and smoky bacon. Top the rice with an egg for a well balanced meal that’ll satisfy the whole family.

kimchi bacon fried rice
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kimchi bacon fried rice

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  • Author: Sepideh Esmaili Campos
  • Yield: serves 2-4 1x


Kimchi, bacon, onions, and garlic coat fragrant Jasmine rice for a delicious meal.


  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced
  • 8 slices bacon, cut into ½ inch slices
  • 3 cloves garlic, minced
  • 1 cup kimchi, chopped
  • 2 cups cooked white jasmine rice (can also use leftover rice)
  • 2 Tablespoons kimchi juice (the liquid left in the container when you remove the cabbage part of the kimchi)
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 Tablespoon butter, per serving
  • 1 egg, per serving
  • Scallions, green parts sliced for garnish


  1. Heat 1 Tablespoon of olive oil in a large saute pan over medium heat.
  2. Add the onion and cook until the onion is translucent, 3 minutes. 
  3. Add the bacon, cook with the onions until browned. About 8-10 minutes. 
  4. Add the garlic and cook until fragrant, 30 seconds. 
  5. Add the kimchi and stir to combine with the bacon and onions. 
  6. Add the rice, kimchi liquid, soy sauce, and sesame oil. 
  7. Stir to combine and break the rice up into the kimchi sauce. Let the rice and kimchi cook undisturbed a bit to caramelize some of those ingredients.  
  8. Taste the rice and add a touch more soy sauce or sesame oil if it needs it. 
  9. Remove the rice from the heat. 
  10. Add the butter to a warm frying pan. 
  11. When the butter starts to sizzle add the egg and cook over medium high heat until the whites start to turn opaque. Cover the frying pan with a lid to help cook the top of the egg. 
  12. Remove the egg from the pan when the whites are mostly cooked but the yolk is still runny. 
  13. Serve a plate of the kimchi rice and top with the fried egg. 
  14. Garnish with scallions if desired.
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