A quick and savoury Korean-style fried rice made with crispy streaky bacon, kimchi, egg and jasmine rice. Gochujang, sesame oil and soy sauce add a rich, spicy and savoury flavour, while fresh scallions finish the dish with a little freshness.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Cuisine: Korean
Course: Main Dish
Tags: Fried Rice · Kimchi Recipes · Quick & Easy · Korean Recipes
Ingredients
- 3–4 slices streaky bacon, cut into small pieces (approximately 1cm)
- 1 small onion, diced
- 2 scallions, chopped
- 1 egg, beaten
- 150–200g kimchi, chopped
- 400g cooked jasmine rice
- 1 tbsp gochujang
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp groundnut or vegetable oil
- 2 tbsp kimchi juice, reserved from the kimchi (optional)
Method
1. Cook the bacon and onion
Heat the groundnut or vegetable oil in a non-stick pan or wok over medium-high heat.
Add the diced onion and bacon. Stir-fry for 3–4 minutes, until the onion has softened and the bacon is golden brown.
2. Stir-fry the rice
Add the cooked jasmine rice to the pan and stir-fry with the bacon and onion for approximately 2 minutes.
Push the rice and other ingredients to one side of the pan, leaving space for the egg.
3. Cook the egg
Pour the beaten egg into the empty side of the pan. Stir-fry for approximately 1 minute, until the egg is cooked through.
Mix the cooked egg into the rice, bacon and onion.
4. Add the kimchi and seasonings
Add the chopped kimchi, gochujang, sesame oil and soy sauce. If using, add 2 tbsp reserved kimchi juice for extra flavour.
Stir-fry everything together until well combined and heated through.
5. Serve
Sprinkle with the chopped scallions and serve immediately while hot.
Notes
- Use day-old rice: Cold, day-old rice is slightly drier, making it easier to stir-fry without becoming sticky or mushy.
- Add kimchi juice: Reserve approximately 2 tbsp of kimchi juice when removing the kimchi from its packet or tub. Adding it to the fried rice gives the dish extra kimchi flavour.
- Adjust the heat: Add more or less gochujang depending on how spicy you like your fried rice.
- Use leftover rice: This recipe is a great way to use leftover cooked jasmine rice.
