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Bacon and kimchi fried rice is a really easy Sunday morning breakfast or late-night snack. Whenever you’re craving something with a lot of depth and umami, this is for you. The secret is in the brown bits from the bottom of  the pan from the bacon - they add tremendous flavour to the dish. Who doesn’t love the sound (smell) of crispy bacon, garlicky scallions, and fried rice with a bit of a crunch from coating the rice in an egg yolk. The recipe below serves 2, but you can add more rice or more kimchi and stretch it out a bit more - great for leftovers!

bacon kimchi fried rice


½ cup dried brown short grain rice, or whatever is left in your fridge! 
4 thick slices of bacon
3 eggs
3 garlic cloves
2 green onions
½ - ¾ cups kimchi

1. Slice the bacon into thick chunks. Over medium high heat, fry in a pan until crispy.

  1. While the bacon is cooking, slice the green onion (both the white and green parts). Slice the garlic thinly as well.
  2. Add 1 egg yolk to the rice, stirring it to coat completely. 
  3. Remove the bacon and put in a bowl, reserving the grease in the pan. Add 2 eggs to the pan and quickly scramble. Once cooked remove the egg and add to the bacon bowl.
  4. Add the rice to the pan and begin to fry, scrapping the brown bits from the bacon off the bottom of the pan. 
  5. Add the green onion, garlic, and kimchi. Stir everything together. Then add the egg and bacon back in, stirring once again. 
  6. Serve with fresh green onion to top.

bacon kimchi fried rice