Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Bacon and Kimchi Fried Rice is not just a meal; it's a flavor-packed journey that combines the crispy, smoky goodness of bacon with the tangy, spicy kick of kimchi. In just 25 minutes, you'll create a mouthwatering Korean-inspired dish that will have everyone at the table begging for seconds. Whether you're a foodie looking to spice up your cooking repertoire or just craving a quick and delicious meal, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 4 slices bacon, chopped
- 1 cup kimchi, chopped
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- Fried eggs for serving (optional)
Instructions
- Prepare all ingredients by chopping bacon into small pieces, finely mincing garlic, slicing green onions, and chopping kimchi into bite-sized pieces.
- Heat a large skillet or wok over medium-high heat. Cook the chopped bacon until crispy and golden brown, rendering out the fat, approximately 4-5 minutes.
- Remove bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pan for cooking.
- In the same pan with bacon fat, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add chopped kimchi to the pan and stir-fry for 2-3 minutes, allowing it to caramelize slightly and release its tangy flavors.
- Add cooked rice to the pan, breaking up any clumps and stirring to combine with kimchi and garlic. Cook for 3-4 minutes, allowing rice to develop crispy edges.
- Drizzle soy sauce, sesame oil, and gochujang over the rice. Mix thoroughly to ensure even distribution of flavors.
- Return crispy bacon pieces to the pan and mix well, allowing them to reheat and integrate with the rice.
- Garnish with sliced green onions and optional fried eggs on top before serving hot.
Tips
- Use day-old rice: Cold, leftover rice works best for fried rice as it's less sticky and creates those perfect crispy edges.
- Control your heat: Medium-high heat is crucial for achieving that golden-brown crispiness without burning your ingredients.
- Don't skip the bacon fat: It's the secret weapon that adds incredible depth of flavor to your entire dish.
- Choose quality kimchi: The tangier and more fermented, the better! Look for authentic Korean kimchi for the most authentic taste.
- Customize your spice level: Adjust the amount of gochujang to make the dish more or less spicy according to your preference.
- Optional egg topping: A crispy fried egg on top adds a luxurious, creamy element that takes this dish to the next level.
- Prep ingredients in advance: Have all your ingredients chopped and ready before you start cooking to ensure a smooth, stress-free cooking process.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 20mg
