Crispy Bacon & Kimchi Fried Rice
#KimchiFriedRice #BaconKimchi #QuickMeal #FriedRiceRecipe #EasyCooking #OneDishMeal
Need a quick and satisfying meal? Look no further than this ‘Bacon and Kimchi Fried Rice’! We’ll crisp up some bacon, then stir-fry our kimchi in its flavorful rendered fat before tossing in fluffy rice. A splash of kimchi juice and a dash of fish sauce for seasoning, finished with a drizzle of sesame oil, creates a delicious and super simple fried rice that’s perfect for a solo meal or a speedy dinner. It’s incredibly easy and fast!
Main Ingredients- 3 cups well-fermented kimchi, chopped into bite-sized pieces
- 5 slices thick-cut bacon, cut into 1cm pieces
- 1/2 cup kimchi brine (from your kimchi jar)
- 1.5 bowls of cooked rice (warm)
Cooking Instructions
Step 1
First, place the bacon pieces, cut to about 1cm in width, into a heated pan. Cook over medium heat until the bacon renders its fat and becomes golden brown and slightly crispy. You don’t need to add any extra oil, as the bacon’s own fat is enough and will add incredible flavor.
Step 2
Chop the well-fermented kimchi into small, bite-sized pieces, or dice it finely if you prefer a softer texture. Reserve the kimchi brine – it’s a key ingredient for seasoning the fried rice. Don’t discard it!
Step 3
Once the bacon has released plenty of delicious fat, add the prepared kimchi to the pan and stir-fry them together. If you feel there isn’t enough fat, you can add about 1 Tbsp of sesame oil at this stage. (Tip: If you happen to have any leftover seasoned squid and fish cake mixture, like from making Chungmu Kimbap, you can add a small amount here for an extra layer of flavor!)
Step 4
Now, let’s enhance the flavor profile. Add 1 tsp of plum extract (or sugar) to balance the sourness of the kimchi, and 1 tsp of anchovy sauce (or soy sauce) for a savory depth. Stir-fry everything well until combined.
Step 5
Add the warm, cooked rice to the pan. Use a rice paddle to gently press and stir, ensuring the rice doesn’t clump together and is evenly mixed with the kimchi and bacon. Continue to stir-fry, breaking up any rice clumps by pressing down with the paddle, until everything is well combined and the flavors have melded.
Step 6
For an extra nutty and savory kick, mix in 1 Tbsp of furikake (Japanese rice seasoning) while stir-frying. If you don’t have furikake, crumbled roasted seaweed (like seasoned laver) is a great substitute, similar to the kind often added to fried rice at Korean BBQ restaurants.
Step 7
If the fried rice seems a bit dry or lacks vibrant color, gradually add more of the reserved kimchi brine. This will moisten the rice and give it a beautiful reddish hue. Adjust the amount of brine to achieve your desired consistency and color.
Step 8
Taste the fried rice. If it’s not salty enough for your preference, add a little more anchovy sauce or kimchi brine until the seasoning is just right. You can also add a touch of sugar or corn syrup if needed.
Step 9
Sprinkle toasted sesame seeds over the finished fried rice for a final touch! While it’s delicious served directly from the pan, the true joy of fried rice is scraping up every last delicious bit! (Just be gentle to avoid scratching your pan!)
Step 10
Spoon a generous portion of the delicious Bacon and Kimchi Fried Rice onto a wide serving plate.
Step 11
Let’s prepare the fried eggs, the perfect companions for this dish. The recipe calls for two, but surprise! We got double yolks (twin eggs), so we ended up with four eggs. What a delightful bonus!
Step 12
Top the Bacon and Kimchi Fried Rice with the freshly fried eggs, cooked to a lovely runny yolk consistency. A final sprinkle of sesame seeds completes this quick, satisfying, and incredibly flavorful meal. Enjoy your delicious Bacon and Kimchi Fried Rice!
