Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Bacon Kimchi Fried Rice is a great mid-week dinner idea. Quick, easy and very tasty.
What You'll Need
  • 150 grams Potatoes (chopped into a half centimetre cubes)
  • Vegetable oil for frying
  • 60 grams Spring/Green Onions, chopped
  • 50 grams Unsmoked Bacon, chopped (can be replaced with any meat, tuna or tofu)
  • 1 tsp Garlic Powder
  • 150 grams Kimchi, chopped
  • 3 tbsp Kimchi Juice
  • 3 tsp Korean Red Pepper Powder (Gochugaru) (optional)
  • 2 tbsp Dark Soy Sauce
  • 1 tsp Sugar
  • 300 grams Cooked Rice
  • 1 tsp Sesame Oil
  • 3 Eggs
  • 50 grams Mozzarella Cheese, grated
  • 1 tsp Toasted Sesame Seeds for garnish
How to Make It
  1. Cook chopped potatoes in a pan with boiling water for 4 to 5 minutes. Drain and set aside.
  2. Heat vegetable oil in a frying pan over a medium heat and add the spring onions leaving a few for a garnish.
  3. Add the chopped bacon and garlic powder and fry, stirring occasionally until it is cooked.
  4. Add the kimchi, Korean chili powder and sugar. If you don’t like very spicy food, you can skip the Korean chili powder. Adding sugar deepens the taste of the food.
  5. Add the soy sauce, kimchi juice and cooked potatoes and cook them until there is no liquid left. Replace the soy sauce with salt (to taste) if you don’t have soy sauce at home. You must add kimchi juice to make super tasty bacon kimchi fried rice. Don't skip it.
  6. Add the cooked rice. You can use leftover or ready made rice from a supermarket if you don’t want to make cooked rice. Mix the cooked rice with all the cooked ingredients in the pan thoroughly over a low heat. Lastly, add the sesame oil.
  7. Put the kimchi fried rice in a bowl and carefully turn it upside down in the centre of a skillet. Drizzle a tablespoon of vegetable oil in the skillet and pour the beaten egg around the rice. When the egg is nearly done, sprinkle mozzarella cheese over the egg and cook for a further 1 or 2 minutes until the cheese is gooey.
  8. Garnish with toasted sesame seeds and chopped spring/green onions. Enjoy!
Recipe by Gilded Gingerbread at