Kimchi and Bacon Fried Rice | Christopher Kimball’s Milk Street

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Milk Street Recipe

Kimchi and Bacon Fried Rice

40 minutes

Kimchi and Bacon Fried Rice

This fried rice is a great way to use up kimchi that has been languishing in your refrigerator. Spreading the seasoned rice into an even layer in the skillet and letting it cook undisturbed for a few minutes allows tasty charred bits to form on the bottom, so don’t be impatient and stir too soon. The fried egg that tops each serving not only completes the dish with a hit of protein, but the yolk, when broken, flows onto the rice, adding a richness that heightens the flavors.

4

Servings

Tip

Don’t use long-grain rice. Japanese-style short-grain rice gives the dish a satisfying stickiness and chew. Don’t use a conventional skillet; a nonstick pan is needed to prevent the rice from sticking.

40 minutes

Ingredients

  • cups cooked Japanese-style short-grain rice, preferably chilled

  • 6

    ounces bacon, preferably thick-cut, chopped

Directions

  1. 01
    If the rice is chilled, using your fingers, break apart any large clumps. Set a mesh strainer over a small heatproof bowl and place near the stovetop.

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