Korean Inspired Spelt Stir Fry

Korean Inspired Spelt Stir Fry

Recipe by Cat Morrow
Course: Main Course


Prep time


Cooking time



“Kimchi fried “rice” is an easy favorite weeknight supper of mine, I always have the ingredients on hand, and it comes together fast if I’ve made grains ahead of time, or have some in the freezer. 
In this Korean inspired dish, I use spelt in place of rice for a wholesome takeout inspired meal. Stir fried spelt is one of my favorite replacements for rice, because it is flavorful, nutritious and more filling. You can substitute oat groats, wheat berries, or another grain you have prepared. Feel free to make extra for the best homemade boxed lunches.” – Cat M


  • 5 Slices of Bacon , Cut small

  • 1 onion, diced

  • 4 Eggs, beaten

  • 2 Cups Cooked Spelt, use more or less according to what you have made or prefer.

  • 1/2 cup Kimchi Homemade or Authentic, preferred* diced up small

  • 1/4 cup Kimchi juice

  • 2 tbsp gochujang (to taste)

  • 1 tbsp toasted sesame oil

  • 4 green onions, sliced thin


  • In a large heavy bottomed pan, such as a Dutch Oven or Wok, cook bacon slices until crispy over medium heat.
  • Remove the bacon from the pan and set aside. Remove some of the bacon grease if there is too much, but do not discard! (You will use this to fry the spelt and other ingredients)
  • Leaving some grease in the pan, scramble the eggs until cooked. Remove the eggs and set them aside with your bacon.
  • Add a few tablespoons of grease back to the pan, and cook your onion, about one or two minutes.
  • Add the spelt and more grease if needed. Cook while stirring together, and be sure to raise the heat if necessary, cook the spelt until it has started to brown.
  • Add your kimchi, kimchi juice, sesame oil and gochujang. Mix everything together and add the eggs, bacon, and green onions. Stir together just to combine. Serve warm.
  • Note: For a flavorful dish you will want to use homemade kimchi if possible, or something that is more authentic than what is commonly sold in stores. It should look red, not light, like sauerkraut. If you only have American Style Kimchi or sauerkraut, be sure to add additional gochujang.


  • Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead