Kimchi Fried Rice


Category: Main Dish, Small Plates

Total Time: 15 mins

Servings: 4


  • 1 cup kimchi (cut into bite sized pieces)
  • 5 slices of turkey bacon (nitrate-free) (chopped into bite size pieces)
  • 1 cup shiitake mushrooms (sliced)
  • 3 cups cooked brown rice: if it is freshly cooked (chill it in the refrigerator for about 15 minutes)
  • 4 eggs
  • 1/2 tsp garlic (minced)
  • 1/4 cup kimchi juice
  • 1.3 tbsp grapeseed oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp sesame seeds
  • 1 green onion (thinly sliced)


  1. One medium high heat, add 1 Tbsp grapeseed oil to wok or pan and saute bacon and mushrooms until bacon is cooked through and mushrooms are soft.
  2. Add the kimchi and garlic and cook for another minute.
  3. Reduce heat to medium low and add rice and kimchi juice.
  4. Mix until thoroughly coated and kimchi juice is slightly reduced
  5. Add toasted sesame oil and sesame seeds. Remove from heat
  6. Add 1 tsp grapesee oil to small pan and fry eggs sunny side up.
  7. Serve the fried rice on a plate, garnished with green onion. Place the soft yolk egg on top of the rice.