Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
3¼
cups cooked Japanese-style short-grain rice, preferably chilled
-
6
ounces bacon, preferably thick-cut, chopped
Directions
-
01If 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
December 9, 2022
Instant classic
Awesome weeknight dinner
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Hands down one of my favorite guilty pleasure recipes on milk street. It never fails. I freeze leftover rice /grains, always with this recipe in mind.