The Perfect Recipe to Use Up Refrigerator Leftovers: Kimchi Fried Rice

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We recently got a new cooktop installed in our kitchen and one of my favorite features of the cooktop is the 22,000 BTU center burner. It’s designed for wok cooking so of course wanted to use it to perfect a fried rice recipe I’ve been working on. The finished result is this Kimchi Fried Rice recipe!

Fried rice is such a perfect way to use up leftover refrigerator ingredients. I use brown rice, kimchi, bacon, green onions, garlic, eggs, and soy sauce for this but you can adjust this recipe to your liking and based on the ingredients you have on hand! I think the most important aspect of any fried rice is to use a bit of fat for frying (it’s what makes it delicious — sorry not sorry) and to cook on high heat. Using cold or day old rice is also extremely important. Just cooked or warm rice with result in a mushy meal.

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Kimchi Fried Rice

  • Servings: 2-3
  • Difficulty: Easy
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4 slices pork bacon, diced
2 teaspoons neutral oil/fat, such as lard or vegetable oil
3 green onions, sliced – whites and greens separated
2 garlic cloves, minced
1 cup kimchi, chopped
2-3 eggs
3.5 cups cooked short grain rice, chilled
Sesame Seeds


Cook bacon in a heavy bottomed pan over over medium high heat until crispy (but not burnt) about 5 minutes. Remove the bacon and set aside. Reserve 1-2 tablespoons of the bacon fat for later and then wipe out the pan.

While the bacon is cooking, heat the neutral oil in a wok or large non-stick skillet over medium heat. Add in green onion whites and garlic and cook until soft and fragrant, about 1-2 minutes. Add in the kimchi and cook until heated through, about 3 minutes more. Remove from the wok and set aside.

Cook the eggs to your preference in the pan used for the bacon. Once cooked, set aside.

Meanwhile, heat the reserved bacon fat (use to your preference) in the wok over high heat. Add in the rice and fry for 3-4 minutes, adjusting heat if necessary to avoid burning. Then add in the kimchi mixture and bacon. Continue frying 2-3 minutes more.

To serve, season with soy sauce to taste and top with the green onion greens, eggs, and a sprinkle of sesame seeds.

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