Easy Kimchi Fried Rice

I created a flavorful Korean-inspired fried rice using savory bacon, tangy kimchi, and rich kimchi juice—this dish is simple, comforting, and utterly delicious.

Why You’ll Love This Recipe

I love how it transforms humble leftovers—especially day‑old rice—into something exciting. The smoky bacon and funky, spicy kimchi juice bring bold flavor to every bite. I also appreciate how flexible it is—adding mushrooms or switching proteins makes it endlessly adaptable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup kimchi, cut into thumbnail-sized pieces

• 150 g (5.3 oz) bacon, cut into thumbnail-sized pieces

• (optional) 1 pack enoki mushrooms (200 g, 7 oz), root removed, rinsed and drained

• 3 cups steamed white short/medium‑grain rice (if freshly cooked, let it sit for 5–10 minutes at room temperature to cool down)

• 4 extra‑large eggs, cooked sunny‑side up or to your preference

• ½ teaspoon minced garlic

• ¼ cup kimchi juice

• ½ tablespoon sesame oil

• ½ tablespoon cooking oil

• 1–2 tablespoons roasted sesame seeds, for garnish

• (optional) ½ stalk green onion, thinly sliced

• (optional) shredded roasted seasoned seaweed

Directions

1. I preheat a pan or wok over medium-high heat, add cooking oil, and spread it evenly.

2. I stir in the minced garlic for about 10 seconds, then add the bacon and cook until it’s halfway done.

3. I add the kimchi and stir until it’s about 80% cooked.

4. (Optional) I toss in the enoki mushrooms for a few seconds, then reduce heat to medium–medium‑low.

5. I stir in the rice and kimchi juice thoroughly.

6. I drizzle in the sesame oil, mix, then remove from heat.

7. I plate the fried rice, garnish with sesame seeds, green onions, and seaweed (if using), then top with an egg.

Servings And Timing

This recipe yields 4 servings.
Prep time takes about 5 minutes, and cook time is approximately 10–15 minutes. Total time: around 20 minutes.

Variations

I enjoy customizing it—here are some favorites:

• Swap bacon for canned tuna for a lighter, pantry‑friendly version

• Use Spam for a quick and rich brunch version

• Add proteins like pork, ham, or shrimp

• Add vegetables like carrots, zucchini, or mushrooms for extra texture and nutrition

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently pan-fry it with a splash of oil over medium heat until warmed through and the rice is slightly crispy again.

FAQs

1. How Can I Prevent Mushy Rice?

I always prefer using day‑old or cooled rice—it fries better. Fresh rice can be too moist, so I let it dry slightly if I must use it right away.

2. What If I Don’t Have Enough Kimchi Juice?

I use about 2½ tablespoons of kimchi juice and add gochujang or a splash of soy sauce to boost flavor when I’m short on juice.

3. Can I Make It Vegetarian Or Vegan?

Yes—I skip the bacon and eggs and add mushrooms or tofu. Gochujang or soy sauce adds great umami without animal products.

4. What Kind Of Kimchi Works Best?

I like using kimchi that’s at least 2 weeks old—it’s tangier and more flavorful. When mine isn’t sour enough, I sometimes add a bit of rice vinegar.

5. Any Tips For Extra Flavor?

Letting the rice sit in the pan a little longer creates crispy, golden bits that add great texture. I also love topping it with sesame seeds and green onions for freshness.

Conclusion

I find this kimchi fried rice to be a magical comfort dish—easy to throw together, full of vibrant flavors, and endlessly customizable. Whether I’m using up leftovers or cooking from scratch, it never disappoints.

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