Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean Bacon and Herb Stir-Fried Rice
A delicious Korean-inspired dish combining crispy bacon with aromatic herbs and cracked pepper. This quick and flavorful stir-fried rice brings together smoky bacon, fragrant Korean herbs, and bold pepper notes for an easy weeknight meal that's both satisfying and authentic to Korean comfort food traditions.
30 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet2/10
Salty7/10
Sour0/10
Umami8/10
Spicy4/10
🥄 Texture
Crispy bacon pieces provide pronounced crunch against tender, separated grains of day-old rice that have a slightly oily, glossy coating from bacon fat and sesame oil. Fresh herbs folded in at the end add occasional soft, leafy bursts and a light, fresh contrast.
👃 Aroma
Smoky, savory bacon and roasted sesame oil dominate the nose, layered with toasty soy notes and a hint of caramelized garlic. Bright herbal top notes from perilla (or basil), cilantro and thyme lift the aroma with a fresh, slightly anise-like and citrusy green character.
🍷 Pairs Well With
A cold, crisp lager or pilsner to cut the fat; alternatively a chilled makgeolli or dry soju for a Korean pairing, or a slightly astringent green tea for a non-alcoholic option.
🥗 Side Dishes
Kimchi for acidity and heat, quick-pickled cucumbers (oi muchim) or pickled radish for crunch and brightness, and a soft steamed egg (gyeran-jjim) or simple steamed greens to mellow richness.
Ingredients(11 items)
- 18 ounces bacon (cut into 1-inch pieces)
- 22 cups cooked white rice (day-old, cooled)
- 32 tablespoons fresh Korean perilla leaves (or basil as substitute, chopped)
- 41 tablespoon fresh cilantro (chopped)
- 51 teaspoon fresh thyme (chopped)
- 61.5 teaspoons black pepper (freshly cracked)
- 70.5 teaspoon white pepper (ground)
- 82 tablespoons sesame oil
- 91 tablespoon soy sauce
- 101 teaspoon sugar
- 112 cloves garlic (minced)
Nutrition Information(per serving)
385
Calories
12.8g
Protein
32g
Carbs
24.5g
Fat
Instructions
- 1
Cook the bacon pieces in a large skillet or wok over medium-high heat until crispy, approximately 6-8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
- 2
Pour off all but 2 tablespoons of the bacon fat from the skillet, keeping the flavorful drippings.
- 3
Add the minced garlic to the bacon fat and stir-fry for 30 seconds until fragrant.
- 4
Add the cooled cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-4 minutes, ensuring the rice is heated through and coated with the bacon fat.
- 5
Pour in the sesame oil and soy sauce, stirring constantly for 1-2 minutes to combine and distribute evenly throughout the rice.
- 6
Add the sugar and both black pepper and white pepper, stirring well to incorporate the spices.
- 7
Return the cooked bacon pieces to the skillet and toss to combine.
- 8
Remove from heat and fold in the fresh perilla leaves, cilantro, and thyme, reserving a small amount of fresh herbs for garnish.
- 9
Transfer to a serving bowl and top with remaining fresh herbs. Serve immediately while hot.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!