Level: Easy

Makes: 4 Servings

Picture of delectable kimchi & bacon fried rice.
I’ve reused ingredients from my Bacon Ramen dish to make something new and delicious, whether it be a side dish to accompany the ramen or a new meal the next day.

1 Tablespoon Gochujang (Red Pepper Paste)
6 Strips Bacon
2 Cups Chopped Kimchi
1 Cup (Uncooked) Short Grain White Rice
1/2 Leftover Marinade from Bacon Ramen (optional)





1 Skillet
1 Rice Cooker
1 Chef’s Knife
1 Cutting Board
1 Long-Handled Spoon or Pair of Tongs

Rinse the uncooked rice 3 times or until the water is almost completely clear. Cook your rice according to the instructions that came with it. If you’re using short grain white rice with a rice cooker then you’ll need 1 1/4 Cup water to 1 Cup of rice.

Preheat skillet on medium low heat. Chop bacon strips into bite sized pieces (about 1/2 inch wide). Place bacon in heated pan and start to cook. Once bacon is about half way done add your kimchi to the skillet. Cook the bacon and kimchi together until both start to char. Now add in the gochujang and marinade sauce and mix well. Add in your cooked rice and stir together. Char the rice mixture too to give it a nutty/smoky flavor.


3 Replies to “Kimchi & Bacon Fried Rice”

    1. Several of my creations like this one come from leftovers! It was pretty good! Normally I would also say to use a bit of sesame seeds and sesame oil, but a friend I was sharing this with is allergic. Let me know how yours turns out! πŸ™‚

      Liked by 1 person

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