Recipe: Bacon Kimchi Fried Rice

Recipe: Bacon Kimchi Fried Rice

  • posted on: October 11, 2020
  • posted by: Kari Fetrow
Share with friends Share
  • FacebookTwitter

Long time no see! Kari here and I’m back with some new recipes for you. Something in the past year or so something that I have come to love is kimchi, if you are unfamiliar with it, kimchi is a Korean fermented, usually, napa cabbage, red chilies, salt, and some sort of fish or fish sauce (note this is an extremely simplified version just to give you the gist of what kimchi contains). It is pungent, sour, packed with umami, and adds a crisp flavor to anything you eat it with. Look for Pangea Kimchi in our Farm Market. Normally I will just put some on top of rice with a fried egg and soy sauce; I am a simple being. If only it was so easy to please the rest of the palettes around me.

Enter fried rice. I have written a previous post on an easy pork fried rice and that one is definitely worth going back to check out too, but add batch cooking to it and it will be perfection. Since my last posting I feel like I’ve perfected my at home fried rice technique (yay for accomplishment!). It comes out fluffy and full of bacony-kimchi flavor. I hope you give it a try. Oh! and for those of you that are worried this is going to be too spicy, my partner and kids that can’t handle a pepper if it even looks at them could eat this no problem. 

Bacon Kimchi Fried Rice
serves 3

1 pkg. or 1 lb. bacon, cut into chunks (I like a really thin cut bacon for this recipe)
1 large carrot, diced very small
1 shallot, diced small
1 c. kimchi, roughly chopped
3 scallions, chopped, whites and greens separated
1 c. cabbage, shredded
2 eggs
3-4 c. cooked cold rice
2 tbl. soy sauce


*Note: this meal is cooked in 3 batches.

1. Begin by cutting up the carrot, shallot, kimchi, cabbage, and scallions. Make sure to dice the carrots small so that they are able to cook very fast, if you keep them large they will be too crunchy. *For convenience you can mix all these veggies (except the scallion greens) together and toss so that you can add them to the pan all at once later on.

2. Then start to crisp the bacon in a large skillet or wok. Do this starting with a cold pan and turn it to medium to medium high heat. (Starting in a cold pan will render more fat from the bacon.) Once the bacon has reached your desired crispiness, set it aside. Also set the bacon fat aside in a heat safe jar or bowl.

3. Take the rice out of the fridge and pour about 1-2 tbl of the fat onto the rice. Toss the rice to coat it with the fat.

4. Place your skillet back on the burner with medium to medium high heat, add a small spoonful of bacon fat, 1/3 of the carrots, cabbage, shallots, scallion whites, and kimchi mixture and stir-fry for about 2 minutes.

5. Add 1/3 of the rice and a splash of soy sauce and stir fry for about 2 minutes, stirring constantly.

6. Add 1/3 of the bacon and toss.

7. Set aside in a large bowl.

8. Repeat steps 4-7 until all the ingredients are used up.

9. Once all the ingredients are used up, add another spoonful of bacon fat to the pan and crack the eggs directly into the pan. Scramble them. This will only take about a minute.

10. Add the eggs to the bowl with the rice and toss.

11. Serve with the scallion greens and more kimchi if desired.