Kimchi and Bacon Fried Rice with Cheese

After an epic meal at Superstar Korean BBQ, I could not get enough kimchi. 

Do you guys find that when you've eaten something really good, you get a taste for it and can't stop eating it, then get so bored and not eat it again for ages? Haha, that is certainly the case for me.

Yutaka have just launched kimchi in its range and I decided to test it out in a fried rice. Kimchi in fried rice is delicious, and together with bacon and cheese, it's a match made in heaven. You can add more of less kimchi depending on preference, I always like mine with lots. Instead of bacon, frankfurter, spam and ham also go really well with kimchi. 

If you're not familiar with kimchi, it's Korea's national dish of fermented cabbage. It's served at almost every single meal in Korea and the spicy, tangy and pungent flavours always gets me. 

Unfortunately, Yutaka's kimchi is a watered down version of proper kimchi and doesn't taste as good as the authentic kimchi you can get in Asian grocery stores. But since it is steeped in water and less pungent in taste that traditional kimchi, it's good for those who are new to it and may not be used to the strong taste. 

I forgot to add the leek to this photo. Oops.

 Chop the bacon and leek. Drain the kimchi.

 Make the fried rice base first.

Fry the bacon until crispy then add in leek.

In goes the kimchi. Stir well and add in the fried rice base.

Fried rice all done. Layer some cheese on top and grill until golden.

Add shredded seaweed on top and it's ready to be served.

4 tbsp oil
2 large cups cooked rice (overnight rice is the best for fried rice)
2 eggs
4 slices of bacon
1/2 cup of Yutaka kimchi*, excess fluid drained
1 leek
1/2 tsp sesame oil
2 tbsp soya sauce
Few dashes white pepper
Grated cheddar cheese (enough to cover the rice)
1 sheet of nori (seaweed)

1. Chop the bacon into cubes and slice leeks. Drain any excess kimchi juice and press down to release more juice. We don't want wet rice here  
2. Add 2 tbsp of oil in the pan and once it's hot, throw in cooked rice and break up any large clumps with the back of spatula/wooden spoon
3. Make a well in the middle of the rice and add in the eggs. Let it slowly scramble, then add in the soya sauce, sesame oil and white pepper
4. Mix the egg with rice, bringing everything together, and keep frying until the eggs are cooked through and the rice is popping from the heat of the pan. Dish up and set aside
5. Add 2 tbsp of oil in the pan and fry the bacon until crispy. Then add in the leeks and stir fry for about 3 mins. Add in the kimchi, and stir well with the bacon and leek
6. Add the rice back into the pan and mix well, this will take around 5 minutes
7. Transfer the fried rice into an oven-proof dish, level the rice and top with as much or as little cheese as you like and grill for 5 minutes on high heat or until golden and bubbling
8. Top with shredded nori (seaweed) and serve immediately

*The kimchi was sent to me for review. All opinions are my own and unbiased. 


  1. This looks simple enough to make and I love the added cheese on top!

    1. Yes you'll love it as it's not too spicy either!


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