Spicy, savory fried rice topped with a crispy-edged egg
Korean Kimchi Fried Rice with Bacon
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Korean Kimchi Fried Rice with Bacon
Spicy, savory fried rice topped with a crispy-edged egg
A high-impact fried rice built from kimchi, bacon, gochujang, and leftover rice, finished with a fried egg for the full comfort-food effect.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Kimchi fried rice is one of the smartest leftover transformations there is. It is quick, bold, and forgiving, which makes it perfect for weeknights when you want something exciting without much planning.
Ingredients
- 4 cups cold cooked rice
- 4 slices bacon, chopped
- 1 cup chopped kimchi
- 1 tbsp gochujang
- 1 tsp soy sauce
- 2 scallions, sliced
- 4 eggs
- 1 tsp sesame oil
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Cook the bacon in a large skillet until crisp and reserve a spoonful of the fat in the pan.
- 2
Add the kimchi and cook until it darkens slightly and the juices reduce.
- 3
Stir in the gochujang and soy sauce, then add the rice and toss until hot and evenly coated.
- 4
Fold the bacon back in with most of the scallions and finish with sesame oil.
- 5
Top each serving with a fried egg and the remaining scallions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
BaconSpam or mushrooms
Both are common fried-rice additions with different flavor profiles
GochujangSambal plus a pinch of sugar
This keeps the heat and balance reasonably close
FlavorPantry
Test Kitchen Pick
Gochujang
Helpful Pantry Staple
Why the gochujang matters
Gochujang is doing more than adding heat here. It brings sweetness, depth, and that distinctive Korean fermented-chile backbone.
This is the pantry ingredient that gives the recipe its real personality.
- Adds heat and fermented depth
- Useful across Korean sauces and marinades
A solid tub of gochujang opens up far more than one recipe.
Shop gochujang for this recipeTips & Storage
Pro Tips
Cold day-old rice separates better and fries more cleanly than fresh rice.
If you like it hotter, add kimchi juice instead of extra soy sauce.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat in a skillet or microwave until hot, then fry fresh eggs for serving.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein15g
Carbohydrates42g
Fat27g
Fiber2g
Sugar4g
Sodium890mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it vegetarian?
- Yes. Skip the bacon and use a little extra oil plus chopped mushrooms.
- Do I need gochujang?
- It adds body and sweetness as well as heat, so it is worth using if possible.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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