15-Min Bacon & Kimchi Fried Rice with Eggs, Bok Choy & Pre-Cooked Rice
15 Min Meal

15-Min Bacon & Kimchi Fried Rice

with Eggs, Bok Choy & Pre-Cooked Rice

15 MIN
2 Servings
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Available Options

  • with Bacon
    includes 4 oz Applewood Smoked Uncured Bacon
  • with Cooked Pulled Chicken
    includes 10 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
    Wellness
    • with Bacon

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This luxurious fried rice features crispy bacon, silky fried eggs, and a duo of traditional Korean ingredients—kimchi, a fermented vegetable side dish, and gochujang, a spicy chile paste that lends a bit of heat.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    15-Min Bacon & Kimchi Fried Rice with Eggs, Bok Choy & Pre-Cooked Rice
    Title
    • 4 oz Applewood Smoked Uncured Bacon
    • 2 Pasture-Raised Eggs
    • 10 oz Cooked White Rice
    • 10 oz Baby Bok Choy
    • 2 Scallions
    • ⅓ cup Kimchi
    • 2 tsps Gochujang
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds

    15-Min Bacon & Kimchi Fried Rice

    Prepare the ingredients & start the fried rice
    1 Prepare the ingredients & start the fried rice

    Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Medium dice the bacon. Pat the rice dry with paper towels. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the dried rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the rice is slightly crispy and the bacon is cooked through. Transfer to a large bowl; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    2 Cook the vegetables & finish the fried rice

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy, sliced white bottoms of the scallions, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the vegetables are slightly softened. Transfer to the bowl of cooked bacon and rice; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the vegetables & finish the fried rice
    Fry the eggs & serve your dish
    3 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished fried rice topped with the fried eggs. Garnish with the kimchi, sesame seeds, and sliced green tops of the scallions. Enjoy!

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