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Kimchi and Bacon Fried Rice (Cookish)
Smoky bacon and spicy, tangy, garlicky kimchi are a delicious pairing. This is a great way to use up the jar of kimchi that has been languishing in the fridge; we use kimchi juice in addition to soy sauce to amp up the flavor. This is especially delicious topped with runny-yolked fried eggs.
4
Servings
25 minutes
Ingredients
-
8
ounces thick-cut bacon, chopped
-
1
bunch scallions, thinly sliced, whites and greens reserved separately
Pardon the interruption
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July 20, 2022
Perfect Kimchi Fried Rice
I had leftover rice from bulgogi, and searched Milk Street for the perfect fried rice. Fortuitously, I had bacon AND kimchi in the fridge, so this recipe was just what I was looking for. I let the dish cook a bit longer to form a socarrat. The rice was crispy, chewy, tangy, spicy, porky... I continued to eat it well after I was satiated! This will definitely go into my rotation.
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This is a simple, delicious, brilliant recipe. Next-level moves: 1) Use prepared, vacuum-sealed black rice (available at most supermarkets) for a dramatic look. 2) Replace soy sauce with smoked soy sauce (available in the Milk Street store) for knockout flavor. 3) Top with teriyaki salmon or grilled miso lamb, and fend off marriage proposals.