Jihye Chang

Bacon Kimchi Fried Rice

I think it’s genius that Danji called their kimchi fried rice as “kimchi chorizo paella”. It sounds so much more interesting! Kimchi fried rice has so much potential and variations – basically you can put any kind of meat you want in it. My favorite is with bacon or with some rib-eye steak in the fat from the steak. (I sometimes grill steak just to eat the kimchi fried rice afterward.) Chorizo is also good as well as andouille sausages. Canned tuna is next in line. If you can get your hands on pork belly, that’s always a great choice for any kimchi dishes.

Since bacon is available in every grocery store in the U.S.A., here is a recipe for Bacon kimchi fried rice. It’s so easy, and it’s so yummy. But remember, you must have good kimchi and good rice to begin with! (See my previous post for some store-bought kimchi options.)

For 2 hungry adults:

3 cups of cooked rice

5 slices of bacon (or more, if you like) – remove excessive fat and chop finely

1/2 yellow onion or Vidalia onion – finely diced

1 TB Korean style chili oil [Gochu-girum: You can find ta recipe for this among my old blog entries] OR Japanese La-Yu + 0.5 TB Canola oil

2 Green onion stems, green parts only – finely sliced

1.5 cup kimchi – finely chopped (about same size as the bacon and onion)

Salt, Pepper

Optional, but highly recommended: Fried egg, sunny side up

How To Make

1) In a wok, fry the bacon

2) Add the chili oil – then add chopped onion and green onion. Then stir fry until the onion is translucent. Add more Korean chili flake [Gochu-garu], if you like it spicier.

3) Add chopped kimchi and mix well/ stir fry until kimchi starts to cook. (color will become less vibrant)

4) Add rice and mix well. Try not to break the rice too much/ use the edge of a wooden spatula.

5) When everything is mixed well and rice is warmed through, it’s done! Top with sunny-side up fried egg and enjoy!

Enjoy~ 🙂

2 Responses to “Bacon Kimchi Fried Rice”

  1. AL TAN | December 22nd, 2013 at 6:25 pm

    I just bought a jar of kimchee over the weekend, can’t wait to try out this recipe.

  2. Jihye Chang | December 26th, 2013 at 5:24 pm

    Hello – I hope you will like it! What kind of kimchee did you buy? My favorite is Jongga (or Chongga) brand’s Whole cabbage kimchee (not cut). Good kimchee is a key ingredient to a successful kimchee fried rice! 🙂

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