Bacon Kimchi Fried Rice by Katherine Chong of (recipe at

INGREDIENTS 8 pieces low-sodium bacon (or turkey bacon)
4 cups (1 L) leftover cooked rice
3 eggs, beaten
2 cups (500 mL) frozen vegetables of your choice
1 cup (250 mL) kimchi, chopped
2 Tbsp (30 mL) soy sauce
1 Tbsp +1 1/2 tsp (22 mL) kimchi juice
ΒΌ cup (60 mL) chopped green onion, divided

  1. Chop bacon into 1-inch pieces. Fry in a wok or non-stick skillet over medium-high heat until cooked but not crispy. Remove bacon from pan and drain off half the bacon fat.
  2. Add leftover rice to skillet and cook, stirring, over medium-high heat.
  3. Once the rice is reheated, about 5 minutes, pour eggs into skillet and cook, tossing until the mixture begins to set.
  4. Stir in frozen vegetables, kimchi, soy sauce, reserved kimchi juice, 2 tbsp (30 mL) green onions, and reserved bacon. Cook, tossing until heated through.
  5. Top with remaining green onion just before serving.

Other Info (pictures, nutrition, etc)
Topic revision: r1 - 2020/09/07, RickMach
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