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Kimchi Fried Rice With Bacon

Pinot Noir Annahala Anderson Valley


1 c. long grain white rice
2 T. vegetable oil
6 oz. bacon, diced
1 onion, diced
2 cloves garlic, minced
1 T. ginger, minced
1 c. kimchi, roughly chopped
1 tsp. soy sauce
1 tsp. sesame oil
¼ c. green onion, chopped


Cook the rice according the manufacture’s direction on the package, making sure to rinse the rice before cooking to rid the rice of excess starch. Remove from the heat and spread out on tray to dry out. Ideally make the rice the day before and dry it out in the refrigerator overnight. If not, set in front of a fan to dry out for an hour. This is one of the keys to ensuring the individual grains of rice are separate when they get refried.

To serve, heat a large wok or skillet over high heat. Add a tablespoon of oil and stir fry half the rice over high heat until crisp. Remove the rice from the pan and repeat with the remaining rice. Set the rice aside and return the pan to the heat. Add the bacon and cook until the bacon begins to get crisp. Drain off any excess fat, add the onion, garlic and ginger and continue cooking over medium heat until onions are soft and beginning to caramelize, about 5 minutes. Stir the rice back into the pan with the chopped kimchi and stir to heat through. Season with the soy sauce and sesame oil and chopped green onions.