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Kimchi Fried Rice

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“My aunt made whipped this up for the kids of the family when she was visiting the U.S. It is SUPER easy and extremely delicious. All my friends request it when they come over for dinner. This is especially good to make with leftover white rice. Serve with a Korean beef dish, or this can be the entree with some dried seaweed.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup rice
  • 12 lb bacon, chopped
  • 1 tablespoon oil (Vegetable or olive or peanut)
  • 1 cup kim chee, chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon korean red pepper paste (Kochujang)
  • 1 tablespoon dashida (Korean beef flavored roasted salt)
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, chopped for garnish

Directions

  1. Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
  2. Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
  3. In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
  4. Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
  5. If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
  6. Garnish with toasted sesame seeds and or green onions.

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