Kimchi and Bacon Fried Rice
Serves: 2
  • 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.
  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.
Recipe by Lovely Lanvin at