Korean-Style Kimchi Fried Rice with Bacon and Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Stir in 4 cups cooked short-grain rice, breaking up any clumps, and cook for 4 minutes, stirring frequently.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Korean-Style Kimchi Fried Rice with Bacon and Egg take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean-Style Kimchi Fried Rice with Bacon and Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked short-grain rice from drying out.

Can I substitute ingredients in Korean-Style Kimchi Fried Rice with Bacon and Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean-Style Kimchi Fried Rice with Bacon and Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean-Style Kimchi Fried Rice with Bacon and Egg?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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