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  1. Korean Mixed Rice

Korean Mixed Rice

00:31:00 4 servings, 1-1/2 cups (375 mL) each
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4 servings, 1-1/2 cups (375 mL) each

Combine rice, eggs, bacon, vegetables and kimchi for our Korean Mixed Rice. Our Korean Mixed Rice recipe is a restaurant favourite made at home.

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Make It

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  • Heat oven to 400°F.
  • Place bacon in single layer on foil-covered rimmed baking sheet. Remove 4 tsp. dressing; brush evenly onto bacon slices. Bake 14 to 16 min. or until crisp; drain on paper towel-covered plate.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Slip cracked eggs, 1 at a time, into skillet; cover. Cook on medium-low heat 2 to 4 min. or until whites are set and yolks are cooked to desired doneness. Remove from heat.
  • Combine rice with 1/4 cup of the remaining dressing; spoon into 4 serving bowls. Cut each slice of bacon into 4 pieces; place in mound over rice mixture. Add mounds of carrots, cucumbers, kimchi, eggs and onions. Drizzle with remaining dressing.

Special Extra

Sprinkle evenly with 1 tsp. toasted sesame seed before serving.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 440
% Daily Value
Total fat 24g
Saturated fat 5g
Cholesterol 205mg
Sodium 700mg
Carbohydrate 41g
Dietary fibre 2g
Sugars 9g
Protein 16g
Vitamin A 100 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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