Korean-Inspired Kimchi Fried Rice with Bacon and Egg

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 kimchi fried rice tossed with crispy bacon and topped with a sunny-side-up egg for a satisfying meal. This Korean recipe, ready in about 25 minutes, pairs cooked short-grain rice, kimchi, chopped, bacon, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 10 min Cook: 15 min Serves 4 Korean cuisine 480 cal/serving

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Ingredients

4 cups cooked short-grain rice
1 cup kimchi, chopped
4 slices bacon, diced
2 tablespoons vegetable oil
2 cloves minced garlic
1 tablespoon soy sauce
1 teaspoon gochugaru (Korean chili flakes)
1/4 cup scallions, sliced
4 large eggs
1 teaspoon sesame oil

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Instructions

Step 1: In a large skillet, cook 4 slices diced bacon over medium heat until crisp, about 5 minutes. Remove bacon and drain on paper towels, reserving 2 tablespoons bacon fat in skillet.
Step 2: Add 2 tablespoons vegetable oil and 2 cloves minced garlic to the skillet with bacon fat, sauté over medium heat for 1 minute until fragrant.
Step 3: Add 1 cup chopped kimchi and cook for 2-3 minutes until slightly caramelized and fragrant.
Step 4: Stir in 4 cups cooked short-grain rice, breaking up any clumps, then add 1 tablespoon soy sauce and 1 teaspoon gochugaru. Stir-fry for 4-5 minutes until rice is heated through and well mixed.
Step 5: Stir in reserved crispy bacon and 1/4 cup sliced scallions; drizzle 1 teaspoon sesame oil and toss to combine.
Step 6: In a separate nonstick pan, heat a little oil over medium heat and cook 4 large eggs sunny-side-up until whites are set but yolks remain runny.
Step 7: Serve kimchi fried rice topped with a sunny-side-up egg each.