Kimchi fried rice is such a nostalgic and essential dish for me. I grew up eating many versions of my mother’s kimchi fried rice, but this one is by far my favorite. I still remember the day my mom decided to add tobiko to her everyday kimchi fried rice. We both smiled knowingly at each other as we took a bite of her new creation. Today I’m going to be sharing my rendition of her bacon kimchi fried rice recipe! I previously shared a different version of kimchi fried rice that uses beef and radish kimchi if you want to try something different!
The fish roe in this recipe can be omitted, but I definitely recommend giving it a try. The roe adds a little crunch to the fried rice and also adds a bit of sweetness to the flavor profile. I also love topping my fried rice with soft boiled onsen eggs because they are super creamy and go perfectly with the sour kimchi. You can also top your rice with fried egg, or no egg at all! I absolutely love kimchi fried rice because it is so versatile and tastes amazing no matter what protein or toppings you decide to use!
Here are two key tips for making great kimchi fried rice:
- Using fermented kimchi: For most recipes using kimchi, it is crucial to use kimchi that has fermented at least a few days. This is because the fermentation really brings out the flavors of the kimchi and adds that sour note that works so well for fried rice.
- Day-old rice: As with most fried rice dishes, using day-old cooked rice prevents your fried rice from getting mushy and allows the flavors coat each kernel of rice.
I hope you all give this bacon kimchi fried rice recipe a try! Let me know what you think in the comments down below.
Bacon Kimchi Fried Rice Recipe
Ingredients
- 2 cups Cooked white rice
- 1 cup Kimchi Fermented
- 5 strips Bacon
- 1/4 cup Kimchi juice
- 1.5 tsp Soy sauce
- 4 cloves Garlic
- 2 tsp Gochugaru
- 2 stalks Green onion
- 1/8 cup Tobiko You can also use masago
- Black sesame seeds
- 1 tbsp Vegetable oil
- 4 Eggs
Instructions
- Thinly slice your bacon, chop green onion, and kimchi.
- Add 1 tbsp vegetable oil to a cast iron pan and heat over medium high heat. Add in green onion and allow to cook for about 1-2 minutes. Add in minced garlic and cook for about 1 minute until fragrant. Add in your bacon and cook until bacon crisps up a bit, about 3 minutes. Add in your kimchi and gochugaru (red pepper flakes) and stir-fry for about 3 minutes until kimchi is reduced and browned.
- Add in your cooked rice and kimchi juice and soy sauce and toss to combine. Keep tossing and cooking for about 2-3 minutes and then remove from heat. Taste and season with a little soy sauce if necessary. Take your tobiko (roe) and add to the rice. Toss to distribute into the rice.
- Top your fried rice with onsen eggs, green onion, sesame seeds and extra tobiko if desired.
Onsen Eggs (Soft Boiled Eggs)
- Bring a large pot of water to a boil
- As SOON as it starts to boil, turn off fire and allow water to slightly cool for 1 minute
- Add cold eggs to water and cover for 16 minutes!
- Once they are done, immediately remove from water and place in ice bath.
