Chang goes on and on about how bacon and kimchi go great together, so with a fridge full of kimchi in multiple stages of ferment, kimchi bacon fried rice was the obvious next dish in my kitchen. Crispy, smoky bits of bacon, and spicy, funky fermented bits of napa cabbage are the backbone of this quick and easy fried rice.
Fried rice is one of those dishes that you can customize and make your own. Really, mostly anything goes and it’s a great way to revitalize that day old rice you have sitting in your fridge. Day old rice is vital to good fried rice. If you use fresh rice you’ll end up with a wet mess; fresh grains of rice have too much water content in them for frying.
I learned how to make fried rice from my mom. Growing up, I used to watch my mom make fried rice all the time: for breakfast, for lunch, for dinner, for snacks. We ate a lot of fried rice, it was economical, fast and tasty. My favourite was when my mom would make bacon and egg fried rice. My love for bacon and breakfast foods were all wrapped up in a delicious bowl of fried rice that I’d top with ketchup.
According to my mom, the key to perfect fried rice is frying all your ingredients separately. She’d always start with the eggs, breaking them right into the slick, shiny black wok and mixing the yellow, yellow yolks with the whites to scramble them to almost cooked, but not quite. The eggs were scooped out and set aside to make room for the meat.
You can use any kind of meat you want, after it’s cooked, move it out of the wok and heat up a good dose of oil until it’s almost smoking. Fried rice is meant to be cooked fast and over hot hot heat. The heat of the wok imparts a flavour to the finished dish so its best to cook it hot and fast.
After the rice is fried up and the clumped up bits are broken up, add your meat, eggs, any vegetables your using and seasoning. You can use soy sauce, salt, or yes, even kimchi.
It may be because I haven’t had fried rice in a while, but this bacon kimchi fried rice was awesome. The thing I love about fried rice are the multiple perfect bites that have every ingredient of the dish. A bit of crispy rice, crunchy onion, smoky bacon, sweet peas, savoury egg, and spicy kimchi all in one perfect bite over and over and over again. You need to make this bacon kimchi fried rice, your taste buds will thank me!
Bacon Kimchi Fried Rice Recipe
Yield: Enough for 2 for dinner plus leftovers for lunch
4 cups old cooked rice (cold)
8 slices of bacon, sliced into 1 cm pieces
3 eggs lightly beaten
2 cups frozen peas, defrosted
3/4 cup kimchi, roughly chopped
2 tablespoons kimchi liquid from your jar of kimchi
1/2 onion, diced
1. Heat some oil in a wok over high heat. When the oil is shimmery, add the diced onions, stirring until cooked, but not brown. Remove the onions from the wok and put in a bowl on the side.
2. There should still be ample oil in the wok, if not, add a tiny bit more and scramble your lightly beaten eggs until mostly set, but not over cooked. The eggs will cook a bit more when you fry all the ingredients together. Remove the eggs from the wok and add them to the bowl with the onions.
3. Cook the bacon until crisp. Remove and put in the bowl with the onions and eggs.
4. If you’re concerned about how much fat you consume, remove the bacon fat from the wok, otherwise, add the rice and fry it, stirring occasionally until all the clumps are broken down and the rice is heated, about five minutes.
5. Add the onions, eggs, bacon, and peas and fry until all ingredients are mixed throughout the rice.
6. Add the chopped kimchi and kimchi liquid, mixing thoroughly.
7. Serve immediately.