Kimchi Fried Rice

By: Instant Pot Culinary Team

Kimchi Fried Rice
cuisine icon Cuisine
Korean-Inspired
cuisine icon Difficulty
Medium
cuisine icon Duration
50 Minutes
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
Air-Fryer, Bacon, Dinner, Gochujang, Instant Pot Culinary Team, Kimchi, Rice

prep icon Prep Time
15 Minutes
cook icon Cook Time
35 Minutes

serving icon Servings
4 Servings
Ingredients
  • 2 cups long grain white rice, or 4 ½ cups pre-cooked rice
  • 2 ¼ cups water
  • 8 strips bacon
  • 2 tbsp gochujang
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cups chopped kimchi
  • ⅓ cup kimchi juice
  • 8 oz baby bella mushrooms, quartered
  • 6 scallions, chopped
Instructions
  • Add 2 cups long grain rice and 2 ¼ cups water to the Instant Pot. Pressure Cook on High for 3 minutes, then quick release the pressure immediately. Fluff with a fork and transfer to a large bowl. Let cool slightly. Alternatively, use 4 ½ cups pre-cooked rice.
  • While the rice is cooking, clean your air fryer basket thoroughly to remove of any remaining residue.
  • Place 8 strips of bacon in a single layer in the air fryer basket. Air Fry at 350°F / 175°C for 12 minutes, or until crispy. Remove bacon and place on a paper towel-lined plate. Leave the rendered bacon grease in the bottom of the basket and remove the inner tray.
  • In a large bowl, whisk together the gochujang, soy sauce, and sesame oil until smooth. Stir in the chopped kimchi and kimchi juice. Add the cooked rice and quartered mushrooms. Mix thoroughly until all grains are coated in sauce.
  • Pour the rice mixture into the air fryer basket directly, without the tray. Stir to incorporate the bacon grease. Air Fry at 400°F / 200°C for 15 minutes, stirring halfway through. Cook until some crispy rice forms and the mushrooms are tender.
  • Stir in chopped scallions and crumbled bacon pieces and serve warm!
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