The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bacon & egg bokkeumbap
Korean fried rice (that’s the bokkeumbap bit!) meets classic all-day brekkie in this joyfully jazzy fusion! Sizzled bacon, peppers, pak choi and spring onion mingle with chopped kimchi, gochujang, tamari and chilli flakes, plus fluffy rice and coriander. A couple of sunny-side-up eggs are the final flourish.
SWK: High protein
Plants 4
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Serving size
Ingredients
- 1 handful of fresh coriander
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 140g basmati rice
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 50g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 1 pepper
- 4 eggs (Eggs) (free range medium egg)
- ½ tsp chilli flakes
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 2 pak choi
- 5 spring onion
Nutritional Information
Calories: 534
Protein: 35g
Carbs: 74g
Fat: 13g
Ingredients
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 2 pepper
- 3 pak choi
- 8 spring onion
- 280g basmati rice
- 100g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 8 x eggs (Eggs) (free range medium egg)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp chilli flakes
- 1 handful of fresh coriander
Nutritional Information
Calories: 525
Protein: 35g
Carbs: 72g
Fat: 13g
Bacon & egg bokkeumbap
Korean fried rice (that’s the bokkeumbap bit!) meets classic all-day brekkie in this joyfully jazzy fusion! Sizzled bacon, peppers, pak choi and spring onion mingle with chopped kimchi, gochujang, tamari and chilli flakes, plus fluffy rice and coriander. A couple of sunny-side-up eggs are the final flourish.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Pork
Allergens: Soya, Eggs, Cereals Containing Gluten, Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 2 large non stick frying pans
Chop, chop!
- Trim any visible fat from the bacon, then chop.
- On a separate board, deseed the peppers and dice into 2cm squares. Trim and thinly slice the pak choi, and thinly slice the spring onions.
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Sauté your veg
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the bacon and peppers for 5 mins.
- Add the pak choi and spring onions and cook for 2 mins.
Spice things up
- Roughly chop the kimchi. Finely chop half the coriander
- Add the kimchi, gochujang, tamari and chilli flakes (to taste) to the frying pan and cook for 1 min.
- Stir in the rice and chopped coriander.
Sizzle & serve
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Once itʼs hot, crack in the eggs and fry until theyʼre cooked how you like them.
- Top the rice with 2 eggs per portion and scatter over the remaining coriander.