Kimchi Fried Rice

This bold and savory Kimchi Fried Rice combines crispy bacon, earthy mushrooms, spicy gochujang, and tangy kimchi for a weeknight dinner that delivers deep flavor and satisfying texture. Skip the Instant Pot and use leftover rice for an easy air-fryer only take on a Korean comfort classic.

Instructions

1. 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.
2. While the rice is cooking, clean your air fryer basket thoroughly to remove of any
remaining residue.
3. 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.
4. 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.
5. 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.
6. Stir in chopped scallions and crumbled bacon pieces, and serve warm!