Kimchi Fried Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy, tangy fried rice with crispy edges — peak Korean comfort food. This Korean-inspired rice and grain recipe, ready in about 20 minutes, pairs day-old rice, kimchi, kimchi juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Crisp bacon in pan, remove and chop.
  2. Step 2: In bacon fat, sauté kimchi 3 min until edges caramelize.
  3. Step 3: Add rice, gochujang, kimchi juice; press to crisp 5 min.
  4. Step 4: Fold in bacon, top with fried egg.
  5. Step 5: Garnish with sesame oil, scallions, sesame seeds.

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