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Gochujang Bacon Fried Rice
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Gochujang Bacon Fried Rice

Gochujang Bacon Fried Rice

with Charred Bok Choy

We're channeling Korean flavours in this quick and dirty fried rice. Charred bok choy adds a subtle smokiness and gochujang provides the perfect amount of heat and sweetness that play so well with everyone's favourite...bacon!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

100 g

Bacon Strips

142 g

Parboiled Rice

113 g

Onion, chopped

56 g

Carrot, julienned

113 g

Bok Choy, chopped

1 tbsp

Sesame Oil

(Contains Sesame)

½ tbsp

Garlic Puree

2 tbsp


(Contains Soy, Wheat)

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

56 g


(Contains Soy)

Not included in your delivery

¼ tsp


0.12 tsp



Nutrition Values

Calories680 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber6 g
Protein20 g
Cholesterol30 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Baking Sheet
Paper Towel


Cook rice

Before starting, preheat your broiler to high. Wash and dry all produce.

Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.

Toast seeds and prep bacon

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While seeds toast, pat bacon dry, then cut into 1/2-inch pieces.

Char bok choy

Add bok choy and half the sesame oil to a baking sheet, then toss to coat. Arrange bok choy in a single layer, then broil in the top of the oven until some parts start to turn dark golden-brown , 2-3 min. (TIP: Keep your eye on them so they don't burn!)

Cook bacon

When hot, add bacon. Cook, flipping occasionally, until crispy, 4-5 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel lined plate. Set aside. Reserve 1 tbsp of bacon fat (dbl for 4 ppl) in the pan, then discard any remaining.

Fry rice

Heat pan with reserved fat over medium-high. Add edamame and onions. Cook, stirring, until slightly softened, 2-3 min. Add half the garlic puree (use all for 4 ppl). Cook, stirring, until garlic is fragrant, 30 sec. Add carrots, then cook, stirring, until slightly softened, 1-2 min. Add gochujang and soy sauce, then stir to combine. Add bacon, bok choy and rice. Drizzle remaining sesame oil over top, then season with pepper. Cook, stirring, until veggies are tender-crisp, 2-3 min.

Finish and serve

Divide fried rice between bowls. Sprinkle sesame seeds over top.

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