Kimchi Fried Rice

5 from 1 vote

This Kimchi Fried Rice is a delicious quick and easy meal that is perfect for using up leftover rice. Bonus: it's gluten-free and dairy-free!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Entree, Lunch

Cuisine: American, Korean, Universal

Keyword: bacon, boiled eggs, fried rice, gluten free, kimchi, Korean, rice

Servings:

Calories: 484kcal

Author: Carissa Serink

Ingredients

5 ounces bacon chopped (5 regular slices or 3 thick-cut slices - see note)
1 cup kimchi drained and coarsely chopped, with brine reserved
2 cloves garlic minced
2 green onions thinly sliced, green parts and white parts separated
3 cups leftover or cooked and chilled long-grain rice
1 Tablespoon soy sauce
1 teaspoon fish sauce
butter or neutral-flavored cooking oil
4 eggs
sesame seeds optional, for garnish

Instructions

Add the chopped bacon to a 12-inch skillet over medium-high heat. Cook, stirring often until the bacon is beginning to render its fat, about 5 minutes. Add the kimchi, garlic, and the white parts of the green onions and cook for 2-3 mintues. Add the cooked rice, the soy sauce, and the fish sauce, and the reserved kimchi brine and mix well. Continue to cook, stirring often until the rice is heated through and the kimchi is evenly dispersed throughout the rice.
While the rice continues to cook, begin heating 1 Tablespoon of butter or neutral-flavored coking oil in a 10-inch skillet over medium-high heat. Crack the eggs into the skillet, add about 1 teaspoon to 1 Tablespoon of water and cover. Cook until the whites are set, but yolks are still runny (about 2-3 minutes), or cook the eggs to your desired doneness.
Once the rice is heated through, divide the rice into 4 bowls, serving 1 egg on top of each bowl. Garnish with the green parts of the green onions, and sesame seeds, if desired.

Notes

Bacon is optional. If you follow a vegetarian or plant-based diet, feel free to skip it. If you don't eat pork, feel free to use turkey bacon instead. If you opt to skip the bacon, add about 1 Tablespoon of neutral-flavored cooking oil to the skillet before adding the kimchi, garlic, and green onions.

Nutrition