Kimchi and Bacon Fried Rice

Kimchi and Bacon Fried RiceThere was always Kimchi (Korean spicy fermented cabbage or turnip) around when I was growing up.  I feel very fortunate to have been exposed to Japanese and Korean cuisine from a very early age.  Actually I can’t remember a time when there wasn’t Kimchi around our house.  My Mom always had at least two types of Kimchi in the refrigerator at all times.  I love her Kimchi the best of course and I’m so lucky to have my Parents living nearby so I still get Mom’s homemade Kimchi regularly.  Last week Mom brought me a large jar of the napa cabbage Kimchi (extra spicy this time) and I knew exactly what I wanted to make with it, Kimchi Fried Rice!  That was after my husband and I nibbled on it for a few days of course.

I am amazed at how popular Kimchi has become in the United States.  Even my local Whole Foods has it on the shelf now.  It is so nice to see that the Asian foods I grew up with are being enjoyed by so many people.  When I was a kid none of my friends had even heard of Kimchi, times have certainly changed and that’s a good thing.  I added bacon to this this recipe because I personally LOVE bacon and I think bacon and Kimchi are a perfect match but you can always leave out the bacon if you would like to make it meatless.

Kimchi and Bacon Fried Rice ingredientsPreparation:

4 cups cooked Japanese medium grain white rice (cold or at room temperature)
8 slices of bacon, sliced into 1 inch pieces
4 scallions, chopped
1 cup kimchi, roughly chopped
2 cloves garlic, chopped
3 Tablespoons Soy Sauce
2 Tablespoons Sake
2 Tablespoons Mirin
4 Eggs
Sesame oil

1.  Heat a medium sized, non-stick skillet over medium high heat and cook the bacon until slightly crisp but not too crispy.  Drain most of the bacon grease from the pan leaving about two tablespoons in the skillet with the bacon.  Add one tablespoon sesame oil to the skillet.

Kimchi and Bacon Fried Rice prep

2.  Return the skillet to medium heat and add the scallions and garlic to the pan with the bacon and cook until scallions are soft and garlic is fragrant, about 2-3 minutes.  Add the kimchi and cook for 2-3 minutes longer until the ingredients are blended well.  Add the sake, soy sauce and mirin and cook for another minute.

Kimchi and Bacon Fried Rice prep

3.  Add the rice to the skillet and fry, stirring constantly, until all the clumps are gone and the rice is hot, about 4-5 minutes, making sure that all of the ingredients are evenly mixed throughout the rice.

4.  In another nonstick skillet, heat one tablespoon sesame oil and fry the eggs sunny-side up (or if you prefer you can fry them over easy).  I fry two eggs for each serving.

5.  Divide the rice between two plates and top each serving with two eggs.

6. Serve immediately.  Makes two servings.

Kimchi and Bacon Fried Rice
Serves: 2
 
Ingredients
  • 4 cups cooked Japanese medium grain white rice (cold or at room temperature)
  • 8 slices of bacon, sliced into 1 inch pieces
  • 4 scallions, chopped
  • 1 cup kimchi, roughly chopped
  • 2 cloves garlic, chopped
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Sake
  • 2 Tablespoons Mirin
  • 4 Eggs
  • Sesame oil
Instructions
  1. Heat a medium sized, non-stick skillet over medium high heat and cook the bacon until slightly crisp but not too crispy. Drain most of the bacon grease from the pan leaving about two tablespoons in the skillet with the bacon. Add one tablespoon sesame oil to the skillet.
  2. Return the skillet to medium heat and add the scallions and garlic to the pan with the bacon and cook until scallions are soft and garlic is fragrant, about 2-3 minutes. Add the kimchi and cook for 2-3 minutes longer until the ingredients are blended well. Add the sake, soy sauce and mirin and cook for another minute.
  3. Add the rice to the skillet and fry, stirring constantly, until all the clumps are gone and the rice is hot, about 4-5 minutes, making sure that all of the ingredients are evenly mixed throughout the rice.
  4. In another nonstick skillet, heat one tablespoon sesame oil and fry the eggs sunny-side up (or if you prefer you can fry them over easy). I fry two eggs for each serving.
  5. Divide the rice between two plates and top each serving with two eggs.
  6. Serve immediately.

 

 

Comments

  1. Oh be still my beating heart!! My mouth watered, my heart is beating fast and I just want to pull out the dish from your photo.. this looks incredible. I love adding bacon too, it adds that saltiness with the kimchi. So savory!

    • Shirley says:

      Thank you Chantale! I know you love kimchi as much as I do. Love kimchi & bacon together, a favorite combination.

  2. If one doesn’t have Mom-made Kimchi is there a brand or place to buy you recommend?

    • Shirley says:

      I recently taught cooking classes at Whole Foods and there were two brands they carried that were both really good. One was Seoul brand and not sure of the other one. If you’re close to an Asian supermarket any brand they carry should be good. Thank you for your comment.

  3. I still haven’t been brave enough to try kimchi, but this post makes me want to give it a whirl. What a lovely looking recipe!

    • Shirley says:

      Thank you! Please try it, there are some mild types of Kimchi now that would be great to start with. Once you cook with it I know you’ll become a fan 🙂

  4. Bacon and kimchi! Shirley, you just combined two of my favorite things together. This looks fabulous.

  5. Thank you Shao! They’re two of my favorite ingredients too. Thank you for the sweet comment 🙂

  6. Would you mind sharing your mom’s recipe of kimchi? (crossing my fingers here!)

  7. I will share my Moms Kimchi recipe as soon as I am able to watch her and write it down. She always makes it when I’m not there and of course it’s all in her head. I always get it from her but now I really want to put her recipe down on paper and share it with everyone. Thank you for the comment 🙂

  8. This was a fabulously tasty and easy recipe. I decided to scramble my eggs in the bacon fat instead of making fried eggs and it turned out great! Thanks!

    • Thank you Jenn for your comment! Yes I love to scramble the eggs too, both ways are great, glad you enjoyed the recipe.

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