What is it about bacon that transcends the line between sweet and savory, making everything it’s added to taste better!?! Bacon doughnuts – um… yes please, or we can do a 180º and add bacon to kimchi fried rice – either way it’s equally good.
This recipe started off as just kimchi fried rice, but I had a partial package of bacon in the fridge which was next to the jar of kimchi. And I think you can guess where this is going because of course I grabbed both the kimchi and the bacon. I’m glad this welcome addition happened because bacon adds a whole new smoky dimension that really kicks the flavor of kimchi up a notch.
I’m relatively new to the world kimchi, to good kimchi that is – my first experience with it was less than stellar, and I didn’t try it again for years. The first time I tasted it, I’ll have to say I really disliked it because as it would happen, it didn’t taste much like the real thing at all. It came out of a little plastic pouch and had a weird indescribable prepackaged flavor.
But with it’s recent popularity, some really great store bought kimchis have been popping up in our local grocery stores. You want to look for one that needs to be refrigerated, and preferably it would be raw for the best flavor if you want to eat it plain.
To make the sauce for the ‘fried rice’ you squeeze the juices out of the kimchi to add in at the end of the cooking time. Usually the kimchi is stir fried right with the rice, or in this case, cauliflower rice – but if you want to preserve some of the raw factor of your kimchi, you can stir it in right at the end.
Once the ‘fried rice’ is finished, you can keep it warm on the back burner while you make the over-easy eggs. Adding an over-easy egg is completely necessary in my opinion, I think it adds so much to the overall dish to have the runny yolk break over the top of a bowl of rice.
I still haven’t found the gumption or time to make my own kimchi, but I have a feeling that’s just a matter of time. Kimchi has quickly become my favorite of fermented foods, second only to kombucha, but it’s pretty close to a tie.
My family is part German and sauerkraut has always been pretty big deal, but for some reason I’ve never really been fond of it. Kimchi is what I’ve always wanted sauerkraut to be, it’s much less sour with only a slight tang, and I love the slight spice and flavor of the chili in it.
Tyler isn’t really a fan of anything pickled or sour in flavor, so I was really surprised when he loved kimchi as well. I hope if you’ve had a bad experience with fermented foods before, you’ll give kimchi a try because it’s one of those ‘healthy foods’ that you just can’t stop eating!Print
- 1 head cauliflower, 2 pounds
- 4 strips lean meaty bacon, thinly sliced, 4 ounces
- 1 Tablespoon avocado oil, plus a little more for cooking the eggs
- 1 clove garlic, minced
- 1 bunch green onions, both the white and green part thinly sliced
- 2 cups kimchi, squeezed and the juice reserved
- 1 Tablespoon sesame seeds
- red pepper flakes
- 4 eggs for the fried rice + 1–2 eggs per serving for over-easy eggs
- sea salt to taste
- juice from the kimchi, about 1/2- 3/4 cup
- 2 Tablespoons gluten free soy sauce, or coconut aminos
- 2 Teaspoons sesame oil
- Trim the leaves from the head of cauliflower, and cut the florets away from the core. Process the florets into ‘rice’ in 2 batches in a 12-cup food processor, and set the rice aside.
- Heat a large skillet, 15″ or bigger, over medium high heat. Sauté the bacon until it’s browned and crispy, then add the avocado oil, garlic, and green onions. Stir fry just until the mixture becomes fragrant, about 30 seconds. Add the kimchi and stir fry for 1 minute, then add the cauliflower rice and cook stirring frequently until the rice is tender, about 8 minutes.
- Add the 4 eggs and stir fry until the eggs are fully cooked, then add in the sauce and cook stirring just until combined. Season the fried rice to taste with sea salt if needed. Keep the fried rice warm over low heat while you make the over-easy eggs.
- Heat a skillet over medium heat, add 1-2 teaspoons avocado oil, and crack the additional 1-2 eggs per serving into the pan. Cook until the eggs are your desired doneness, and serve them over the top of the bacon kimchi fried rice with a sprinkle of sesame seeds and red pepper flakes.
This dish refrigerates and reheats really well, I make a big batch and cook over-easy eggs per serving as needed.
You may need to salt the final fried rice dish to taste, it will vary depending on the type of kimchi you use and how salty it is.