Korean-Style Kimchi Fried Rice with Bacon and Egg

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

A comforting skillet dish featuring tangy kimchi, smoky bacon, and a fried egg topping that brings everything together with rich texture and flavor. This Korean recipe, ready in about 25 minutes, pairs cooked short-grain rice, kimchi, bacon strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, 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 2 Korean cuisine 600 cal/serving

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Ingredients

4 cups cooked short-grain rice
1 cup, chopped kimchi
4, chopped bacon strips
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 teaspoon gochujang
2 cloves minced garlic
2, sliced scallions
2 eggs
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 chopped bacon strips and cook for 4-5 minutes until crispy and browned.
Step 2: Add 2 cloves minced garlic and 1 cup chopped kimchi to the bacon, sautéing for 2-3 minutes until fragrant and kimchi softens.
Step 3: Stir in 4 cups cooked short-grain rice, breaking up any clumps, and cook for 4 minutes, stirring frequently.
Step 4: Mix 1 tablespoon soy sauce and 1 teaspoon gochujang into the rice mixture. Cook for another 2 minutes until the rice is well coated and heated through.
Step 5: In a separate non-stick pan, fry 2 eggs sunny-side up with a drizzle of 1 teaspoon sesame oil until the whites are set but yolks remain runny.
Step 6: Divide fried rice between two plates, top each with a fried egg, sprinkle 2 sliced scallions and 1 teaspoon toasted sesame seeds before serving.