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Kimchi fried rice, Fried rice, Korean

Kimchi Fried Rice

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Kimchi fried rice is a quick, flavourful dish made by stir-frying cooked rice with chopped kimchi, gochujang, soy sauce, and optional bacon. It’s topped with a fried egg, sesame seeds, and green onions for a satisfying, spicy meal.
Course Dinner, Lunch
Cuisine Korean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author sumisculinarynotes

Ingredients

  • 1 –2 cups cooked short-grain rice preferably day-old or ¾ cup uncooked rice (cooked ahead)
  • ½ –1 cup 80-160g well-fermented kimchi, chopped
  • 2 –3 tablespoons kimchi juice optional, for extra flavor
  • 1 green onion chopped (whites and greens separated)
  • 3 –5 strips 140g of bacon (optional but delicious)
  • 1 tbsp gochujang Korean red chili paste (adjust to taste)
  • 1 tsp soy sauce
  • 2 tbsps sesame oil

Toppings:

  • 1 fried egg sunny-side up
  • Toasted sesame seeds
  • Extra sliced green onion

Instructions

Prep Ingredients:

  • If using uncooked rice, cook it first and let it cool. Day-old rice is ideal because it's less sticky.
  • Chop the kimchi and bacon (if using).
  • Separate the white and green parts of the green onion. Finely slice both.
  • If using leftover rice, break it up so it’s not clumpy.

Cook protein (optional):

  • Heat oil in a large pan over medium heat. Add bacon and cook until slightly crispy.

Sauté kimchi:

  • Add the white part of spring onion and chopped kimchi. Stir-fry for 2–3 minutes until fragrant and kimchi softens.
  • Add gochujang and stir well.

Add rice:

  • Add rice and kimchi juice (if using). Stir-fry, pressing down and mixing well until everything is evenly coated and heated through and well-mixed with the kimchi and gochujang mixture.
  • Add soy sauce and a drizzle of sesame oil. Adjust seasoning to taste.
  • Stir in the green parts of the green onion.

Top with Fried Egg & Garnish

  • In a separate pan, fry an egg sunny-side up.
  • Serve the kimchi fried rice topped with the egg, a sprinkle of toasted sesame seeds, and extra green onion greens if desired.

Serve:

  • Scoop fried rice into a bowl or plate, top with fried egg, sprinkle with sesame seeds, green onion, and shredded nori if you like.

Notes

Older kimchi works best — it’s tangier and more flavourful.
Day-old rice gives the best texture.
Add extra gochujang or a pinch of Korean chili flakes (gochugaru) if you prefer it spicier.
For a quick twist, melt a slice of cheese on top — it’s common in Korean cafés!