Kimchi Fried Rice with bacon and shrimp

Easy kimchi fried rice recipe! Kimchi and rice is stir fried with smoky bacon and spicy kimchi juice. It’s simply delicious!


  • 1 cup kimchi cut into thumbnail size pieces
  • 150g / 5.3 ounces bacon, cut into thumbnail size pieces
  • (optional) 1 pack enoki mushrooms (200g, 7 ounces), root removed, rinse the mushrooms in cold water and drain.
  • 3 cups steamed white rice if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking.
  • 4 x-large eggs, cooked sunny side up or per your preference
  • 1/2 tsp minced garlic
  • 1/4 cup kimchi juice – this liquid is from the bottom of the kimchi container
  • 1/2 Tbsp sesame oil
  • 1/2 Tbsp cooking oil
  • 1 to 2 Tbsp roasted sesame seeds, to garnish
  • 1/2 stalk green onion, thinly sliced roasted seasoned seaweed, shredded
  • 1 oz shrimp cleaned and peeled 


  • In a large skillet, add the bacon in a single layer on medium-high. Cook for 3 to 4 minutes, or until it’s mostly cooked through. I usually cook for 2 minutes and then flip it over.
  • Remove from pan and fry your shrimp with a little butter and salt pepper
  • Remove shrimp and set aside, fry 2 eggs sunny side up and reserve for later
  • Next, add the kimchi, garlic, soy sauce, and sugar. Sauté for 2 to 3 minutes, until the kimchi has softened.
  • Add bacon, and mushrooms back to your pan
  • Lower the heat to medium and add the cold rice to the pan alongside the kimchi juice from the kimchi container. I usually add 3 to 4 tablespoons more for color.
  • Make a well in the middle of rice and add 2 scrambled eggs, cook egg and incorporate throughout rice mixture 
  • Continue to sauté until the rice has been fully combined with the rest of the ingredients. Add the sesame oil and continue to sauté until the rice had heated through.
  • Serve immediately or with the toppings of your choice.