Kimchi Cheddar Fried Rice Breakfast Bowls

Kimchi bokkeumbap is Korea’s beloved fix for leftover rice, and this breakfast bowl leans into that spirit with sharp cheddar and bacon. Caramelized kimchi, gochujang, and a fried egg bring tang, heat, and a gooey finish.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 48g carbs
• 23g fat
• 4g fiber

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Ingredients

• 4 cups cooked day-old jasmine or short-grain rice
• 4 slices bacon, chopped
• 1 1/2 cups napa cabbage kimchi, chopped, plus 2 tbsp brine
• 4 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp gochujang
• 1 cup shredded sharp cheddar
• 4 large eggs
• 1 tbsp neutral oil
• 1 tsp toasted sesame seeds
• to taste kosher salt and black pepper

Instructions

1. 1Set a large nonstick or carbon-steel skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat renders and the pieces are crisp, 6–8 minutes. Transfer bacon to a paper-towel-lined plate, leaving fat in the pan.
2. 2Add the chopped kimchi and minced garlic to the bacon fat. Stir-fry 2–3 minutes until the kimchi edges caramelize and smell fragrant.
3. 3Add the cold rice, breaking up any clumps with a spatula. Drizzle in the kimchi brine, soy sauce, gochujang, and sesame oil. Toss constantly over medium-high heat for 3–4 minutes until every grain is hot and lightly toasted.
4. 4Stir in three-quarters of the scallions and the cooked bacon. Turn off the heat, sprinkle the cheddar over the rice, and cover the pan for 1 minute so the cheese melts into pockets.
5. 5Meanwhile, heat the neutral oil in a second skillet over medium. Fry the eggs sunny-side up or over-easy until whites are set and edges are lacy, about 3 minutes; season with salt and pepper.
6. 6Divide the cheesy kimchi rice among four bowls. Top each with a fried egg, the remaining scallions, and a sprinkle of sesame seeds.
7. 7Serve immediately with extra gochujang or hot sauce on the side for anyone who wants more heat. The runny yolk becomes the sauce.