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Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg

Bacon and kimchi fried rice with chilli burnt corn and crispy fried egg

Bold, vibrant bacon and kimchi fried rice delivers a punchy combination of smoky, tangy, and spicy flavours. Paired with chilli-coated burnt corn clusters and a golden, crispy fried egg, this dish dazzles with texture and zest.

Preparation time
Less than 30 mins
Cooking time
10–30 mins
Serves
Serves 2
Dietary
Nut-free
Justin TsangBy Justin Tsang
From Saturday Kitchen

Nutri-Score B

This recipe offers a balanced mix of protein-rich bacon and egg, energising kimchi, and wholesome rice, complemented by healthy fats from sesame and a moderate seasoning profile.

Equipment

Ingredients

  • 1 sweetcorn cob
  • 1 tbsp mayonnaise
  • 1 tbsp dried chilli flakes
  • 1 spring onion, very finely chopped
  • 5 tbsp vegetable oil
  • 1 large free-range egg
  • 1 tbsp unsalted butter
  • 1 garlic clove, finely chopped
  • 1 banana shallot, finely chopped
  • 2 rashers streaky bacon, sliced into 1cm pieces
  • 3 tbsp kimchi
  • 300g cooked Japanese short grain rice
  • 1 tbsp gochujang paste
  • 1 tbsp sesame oil
  • 1 tsp salt, plus extra for seasoning egg
  • 1 tsp granulated sugar
  • 1 tbsp light soy sauce
  • 1 tbsp sesame seeds
  • 1 sheet nori seaweed

Method

Prepare the Burnt Corn

    1. Heat a dry frying pan over high heat for 3 minutes until very hot. Add the whole sweetcorn cob and char all over, turning every minute for about 5 minutes until almost burnt.
    2. Remove the corn and brush it evenly with mayonnaise. Sprinkle with dried chilli flakes and a third of the finely chopped spring onion.
    3. Hold the cob upright, use a sharp knife to slice between the kernels and the cob, keeping clusters intact. Set the chilli burnt corn aside.

Fry the Egg

    1. In a frying pan over high heat, add the vegetable oil. Crack in the egg and fry until the edges turn golden and crisp. Season lightly with salt and set aside.

Cook the Bacon and Aromatics

    1. Heat a wok or large frying pan over high heat for 2 minutes. Add the butter, chopped garlic, shallot, and bacon. Stir-fry gently for 3 minutes until aromatic and the bacon starts crisping.
    2. Add the kimchi and continue stir-frying for 2 more minutes to blend flavours.

Combine Rice and Seasonings

    1. Reduce heat to medium. Add the cooked rice, gochujang paste, sesame oil, salt, sugar, and soy sauce. Use a spatula to break up clumps, stirring until ingredients are well combined and heated through, about 3 minutes.
    2. Stir in the sesame seeds and half of the remaining chopped spring onion.
    3. Using your hands, crumble the nori sheet into fine flakes and fold into the rice mixture.

Serve

  1. Plate the fried rice, top with the chilli burnt corn clusters, then place the crispy fried egg on top. Garnish with the rest of the spring onion for a fresh finish.

Additional Tips

  • Use day-old rice for best texture to avoid sogginess in the fried rice.
  • Adjust the heat by varying the amount of dried chilli flakes and gochujang to suit your taste.
  • For a smoky depth, consider lightly charring the bacon before stir-frying.
  • Gently crushing the nori with your hands helps retain its delicate texture and flavour.

Suggested Wine Pairing

  • Majestic: Kim Crawford Sauvignon Blanc – Vibrant with zesty citrus and tropical notes, this white wine complements the spicy kimchi and smoky bacon, balancing bold flavours in the fried rice.
  • Tesco: Tesco Finest Gewürztraminer – Aromatic with lychee and spice hints, it pairs beautifully with the sweet-spicy burnt corn and gochujang heat while cooling the palate.
  • Sainsbury’s: Taste the Difference Australian Shiraz – Rich and fruity with a smoky finish, this red wine aligns well with bacon’s savoury notes and the bold umami of kimchi.

Choosing wines with bright acidity or gentle spice brings harmony to the vibrant layers in this bacon and kimchi fried rice.

What can you serve with this

  1. Light Asian Cucumber Salad – Refreshing and crisp, it cools down the spicy flavours and adds a crunchy contrast.
  2. Steamed Edamame Beans – Nutty and tender, these complement the depth of the kimchi and bacon.
  3. Pickled Radishes – Their sharp acidity cuts through the richness and provides a bright bite.
  4. Seaweed Salad – Echoes nori in the rice and adds extra umami with contrasting textures.

FAQs for bacon and kimchi fried rice with chilli burnt corn and crispy fried egg

  • Can I use other types of rice? Japanese short grain rice is ideal for stickiness, but medium grain rice works well too. Avoid long grain to keep the texture right.
  • Is gochujang paste very spicy? Gochujang has a mild to moderate heat with sweet and umami tones. Adjust the quantity if you prefer less heat.
  • Can I replace bacon with a vegetarian alternative? Yes, use smoked tempeh or mushroom bacon for similar smoky flavour and texture.
  • How do I get the perfect crispy fried egg? Use plenty of hot oil and don’t disturb the egg while cooking. Fry until edges are golden and the yolk is cooked to your liking.
  • What’s the best way to prepare the burnt corn? Char the whole cob until darkened, brush with mayo, and coat with chilli flakes for a sticky, smoky punch. Then cut into clusters keeping kernels intact.
  • How can I store leftovers? Keep rice and fried egg separately in airtight containers and refrigerate up to 1 day. Reheat the rice gently, but fry a new egg for best texture.

Nutri-score Health Check

This bacon and kimchi fried rice earns a Nutri-Score of B. It combines protein from bacon and egg with probiotic-rich kimchi and vegetable power from corn and spring onion, balanced by moderate fats and seasonings.

Positive Factors

  • Contains protein-rich bacon and egg
  • Inclusion of kimchi adds probiotics and zing
  • Use of sesame oil for healthy fats

Negative Factors

  • Moderate salt and fat from bacon and soy sauce
  • Added sugar in the seasoning

Nutri-Score is automatically calculated based on ingredients and is a guide only; adjust ingredients for personal dietary preferences.

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