Kimchi Bacon Fried Rice (Soy Free with Coconut Aminos)

Kimchi Bacon Fried Rice

This spicy sweet kimchi bacon fried rice topped with a crispy fried egg might be your new go to weeknight meal. Or your go to hangover meal; whatever floats your boat. It’s soy and gluten free thanks to coconut aminos, plus packed with flavor and ridiculously easy to make. Also it’s equally delicious as leftovers so you could definitely add it to your list of weekly meal prep inspo.

The kimchi is the not-so-secret ingredient that will amp up the flavor factor in this dish. If you’ve ever had kimchi (or any kind of Korean cuisine) you know how amazing it is. Quick shout out to Linda Zaccagnini for helping me fall in love with Korean food at an early age! #secondmom) This spicy pickled cabbage is spicy and sour in all the right ways, almost like a sauerkraut but better. Chopped roughly, sautéed with fresh ginger, garlic and bacon then mixed in with rice and veggies. Grate a little bit of sharp cheddar cheese over it, top with a crispy fried egg and you’re done. The most amazing dinner/brunch/fifth meal.

Kimchi Bacon Fried Rice with Coconut Aminos

Why Coconut Aminos? Why Soy Free?

So the easiest and most obvious answer for me to give here is that I am allergic to soy. But there are lots of benefits to substituting your usual soy sauce with coconut aminos. For one, coconut aminos are soy and gluten free and made from only two ingredients: coconut tree sap and salt. The sap definitely gives the sauce a sweeter taste than conventional soy sauce but there is no added sugar. Pretty harmless, right?

If I’m being honest with you, if I wasn’t allergic to soy, I would have probably never tried coconut aminos but now I find myself craving it and the slight sweetness it provides. I usually get the kind from Trader Joes but here is another brand I like; try it out and let me know wha you think!

Substitutions

  • if you insist on never eating stinky pickled cabbage, you could omit the kimchi (but I highly recommend giving it a try!!)
  • swap the frozen veggies for some fresh peas, carrots and corn
  • if you’re not allergic to soy and not into coconut aminos, using regular soy sauce or liquid aminos will work just fine
  • the one substitution I DO NOT recommend is the “day old rice”. Using rice that was cooked a day or more in advance yields the best results because it has less moisture and as a result absorbs all the yummy flavors we create with our other ingredients

Before We Get Started…

Click on the Allergen Icons below to find more allergy friendly recipes like this one!

This recipe does not contain the following allergens:

 

Wheat FreeSoy FreeShellfish FreeFish FreePeanut Free

Ok, now let’s get cooking…

Print Recipe
Kimchi Bacon Fried Rice (Soy Free with Coconut Aminos)
This spicy sweet kimchi bacon fried rice topped with a crispy fried egg might be your new go to weeknight meal. Or your go to hangover meal; whatever floats your boat.
the allergy friendly ecookbook Kimchi Bacon Fried Rice with Coconut Aminos
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
the allergy friendly ecookbook Kimchi Bacon Fried Rice with Coconut Aminos
Instructions
  1. In a wok or large frying pan, render the fat from the bacon. Once the bacon is almost done, remove half of the bacon fat and leave the remaining fat in the pan. Add the ginger and garlic and sauté on low until fragrant. Add the veggies, rice, kimchi, coconut aminos, green onions and mix well. Cook until all rice and veggies are distributed evenly. In a separate frying pan, add the olive oil and fry up some eggs. Plate your rice, top with some cheddar cheese and your fried egg. Enjoy!
Recipe Notes

The rice has to be cooked a day or more in advance. Using leftover rice is even better!

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Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at salimaskitchen@gmail.com !

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