Kimchi Fried Rice

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Kimchi Fried Rice | Easy Japanese Recipes at

Kimchi Fried Rice (Kimchi Bokkeumbap in Korean) is quick, easy, and inexpensive to make, yet this humble meal tastes simply marvelous.  Kimchi is made of fermented vegetables (napa cabbage, radish, scallion, and cucumber are used) and it’s a staple in the Korean diet.  It tastes spicy and sour, and has a pungent smell. 

If you have never had kimchi before, or don’t like eating kimchi by itself, try this fried rice recipe because once kimchi is cooked, it loses its pungent taste and leaves just delightful spicy, refreshing, tangy flavors.

Kimchi Fried Rice | Easy Japanese Recipes at

Unlike other fried rice recipes that use all kinds of ingredients, Kimchi Fried Rice can be simple; with just kimchi and rice.  Kimchi is very flavorful so you won’t need any other seasonings.

Though my favorite ingredients for kimchi fried rice include Gochujang, a fried egg, and Korean seaweed (I usually put a lot because I love them, but refrained from putting too much for the photos).

Kimchi Fried Rice | Easy Japanese Recipes at JustOneCookbook.comKorean Spicy Chili Seasoning | Season with SpiceKimchi Fried Rice is a very simple dish, but the most important tip to make perfect fried rice is to use day-old rice, which is dry and not soft.  Use kimchi juice from the jar to season the rice as it brings out delicious umami flavor, and drizzle with sesame oil which gives nice nutty aroma to awaken your appetite.  If you like it extra spicy, serve with Spicy Korean Chili Seasoning from Season with Spice.

Here’s the video on How To Make Kimchi Fried Rice on my YouTube Channel!  Enjoy!

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Kimchi Fried Rice
Prep time
Cook time
Total time
Serves: 2
  • 2 scallions (white ends to cook, green parts to garnish)
  • 2 cloves garlic
  • 1 cup napa cabbage kimchi (drained) + 2 Tbsp. juice (from the same jar)
  • 2 Tbsp. vegetable oil, separated
  • 2 tsp. gochujang (Korean hot pepper paste)
  • ½ Tbsp. soy sauce
  • 2 cups day-old rice, at room temperature
  • 1 tsp. sesame oil
  • 1 tsp. white sesame seeds
  • Freshly ground black pepper
  • 5 Korean seaweed (optional), shredded
  • 2 large eggs (1 fried egg per person to serve on top)
    Kimchi Fried Rice Ingredients
  1. Slice white part of the scallion thinly and cut green parts of scallion diagonally. Also, mince the garlic cloves.
    Kimchi Fried Rice 1
  2. Using kitchen shears, cut kimchi into bite size pieces.
    Kimchi Fried Rice 2
  3. In a large wok, heat the oil over medium-high heat and add scallion (white part) and the minced garlic. Cook, stirring constantly, until fragrant.
    Kimchi Fried Rice 3
  4. Add kimchi and kimchi juice and cook for 1 minute to combine with the scallion.
    Kimchi Fried Rice 4
  5. Add gochujang and soy sauce and cook stirring for 1 minute until kimchi starts to get soft. If kimchi starts to stick to the bottom but not cooked through yet, add a little bit of water or more kimchi juice. You can also add more kimchi juice if you like it spicy. Make sure you cook kimchi thoroughly before adding rice.
    Kimchi Fried Rice 5
  6. Reduce heat to low and add the rice, stirring thoroughly to combine. Cook until the rice is warmed through, about 1-2 minutes. Toss the wok to keep the ingredients from sticking to the bottom of the pan.
    Kimchi Fried Rice 6
  7. Lastly, sprinkle sesame oil, sesame seeds, and green part of scallion (save some to garnish on top later). Add a pinch of freshly ground black pepper. Toss the wok from time to time If the ingredients look like they are about to burn and stick to the bottom of the pan.
    Kimchi Fried Rice 7
  8. Meanwhile in a non-stick frying pan, heat oil over medium high heat and add the eggs. Turn down the heat to low and cook until egg white is completely cooked. The tip I learned to make a perfect sunny side up is to scoop the hot oil from the pan with a spoon and pour it over the uncooked egg white so that egg white will cook faster without overcooking the egg yolk.
    Kimchi Fried Rice 8
  9. Serve Kimchi Fried Rice on a plate topped with a fried egg and sprinkled with scallions and shredded Korean seaweed.
You can create your own version by adding ¼ pound protein and/or veggies (cut into bite-size). My favorite choice is pork. Cook the meat as the first step before adding scallion.

Over-fermented (sour) kimchi is ideal for making fried rice, but if you’re using fresh (non-sour) kimchi, you could add a little bit of vinegar to juice up the flavor.

If you know you are going to make fried rice next day, use less water when cooking the rice to make it drier.

If you don’t have enough kimchi juice, season with salt; otherwise salt is not necessary.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


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  1. I like kimchi and been wanting to eat it a bit more regularly (wish it lasted longer in the fridge). I love having your recipe for kimchi fried rice…it looks like a wonderful meal, with that egg on top! Great dish!

  2. Kimmi

    Really liked your tip about making the perfect sunny side up! And right when I was just about to ask how you got your eggs to look so perfect. Now I’m contemplating picking up a jar of kimchi on my next HMart run… =)

    • Hi Kimmi! It’s always successful with this method. Egg white is set and yolk is still runny! Get a jar of kimchi! I’m going to make this as soon as I go back the the states!

    • Haha! Yes that’s the quick way! My kids think kimchi is too strong when it’s not cooked but they enjoy fried rice with kimchi.

  3. Eha

    Am just about to make my first homemade kimchi, so this easy recipe came at the right time! So simple, am dying to taste and, yes, shall an egg for interest and flavour! Sincerely hope the typhoon a few days ago did not affect you – it looked pretty grim on our news reports!

  4. I love kimchi and fried rice so this recipe is just perfect and looks so delicious – love the kimchi-esque colour of the fried rice too. Wonderful instructions. I also enjoy eating nori/seaweed and they would make the perfect garnish for this rice, and I like that egg frying trick too. You’re such an amazing cook! :)

  5. 良い考えですね。キムチの強うさはご飯と合わせると完璧な味でしょう。


  6. I love fried rice with kimchi so much… It’s true what you say about the more delicate taste of kimchi when stir-fried. I have never thought about it! Your kimchi rice looks so cute and I love the idea to add seaweed (I must add it next time).

    • So fast! You are the first person who already cooked and gave me feedback! Thanks so much!! I’m so glad you liked this recipe! xoxo

  7. Judy Mok

    Thanks so much! Ironically, we just came home from Hmart & I had guess what? I was telling my family I need to find a recipe for Kimchi Fried Rice & you answered

  8. あっ、これ私もたまに作るよ。まったくの手抜きですけど、、、ガーリックなんて入れないし。 特にご飯作るのめんどうくさ~いと思う時に、チャチャっと出来るじゃない? まだ日本かな? いいなあ。JR passとか使ってる? 私も日本に行く日が待ち遠しいです。 Instagram をちょっくら覗いてみようっと。

    • 日本に来るまで、学期末やら仕事などで忙しく、全くプランなしで日本に来たので、交通費かなり出費が出て失敗しました。次回はJRパスの買った期間内に旅行を詰めたいです。かなりセーブ出来るんだけど、今回は間に合わなかった〜!

  9. Mae

    We’re having high temps this week in Norcal and decided to try your recipe. We’ve had a large jar of kimchee in our fridge for a few months. I tasted it and the cabbage still had its form so forged ahead to make the kimchee fried rice. So easy to make and delish. I didn’t have any old rice, so I had to cook my rice, but it turned out okay. Yes, I can see that a day old rice would work well for this recipe.

    • Hi Mae! Thank you so much for trying this recipe! I hope you enjoyed it. :) Yes, a day old rice is a bit more firm/hard and less moisture, so the fried rice doesn’t get as soggy (but it depends how much kimchi juice you add etc too). Thank you so much for writing your feedback! :) xo

  10. I saw your post on Facebook, love how this post looks. I still have not tried kimchi, but I am curious. This recipe sounds fabulous, so many lovely flavors together! Gorgeous, Hugs, Terra

  11. Julie B.

    I have to admit I’ve never been a kimchi fan, but after seeing this post and your video, I picked up a jar so that I can try this out. Looks delicious and we are trying to eat more fermented food so it was helpful that you said it is not so pungent when cooked.

    • Thank you Julie! Wonderful! I hope you enjoy this dish. My husband doesn’t like raw kimchi but he loves it when it’s cooked! Let me know what you think. :)

      • Julie B.

        Hi Nami, just wanted to let you know I did try this and it was great. As I suspected, since I love fried rice I loved it even though I don’t like kimchi! (I used Japanese seaweed; I didn’t even know there was a Korean seaweed.)

  12. YUM! My family and I are obsessed with kimchi fried rice. It’s such a great way to use up leftover kimchi – I always buy a huge tub when I’m at Asian stores (I tend to get overly excited whenever I’m at Asian stores because my closest one is a bit of a trek away) and then I’m always scrabbling around trying to figure out what to do with the leftovers before it goes sour. Thanks for this recipe!!

  13. Amanda Pruitt

    Thanks for this post, Nami-san. My whole family LOVED IT, and I can’t believe how simple and quick it is to make! This will be a big help when I come home tired at night and still have to cook dinner :) I would definitely recommend to everyone to get your kimchi from a Japanese grocery store. I’ve noticed there is a difference, and this is the only Kimchi my husband likes.

    • Hi Amanda! Yay! I’m so happy to hear you and your family enjoyed this recipe! Thank you so much for your feedback. Your comment made my day! 😀

  14. Great timing. We bought a BIG jar of Kimchi recently and need some extra uses beyond adding it to sandwiches. Fried Rice is a great idea. I think I might pair that with a nice grilled fish.

  15. When I saw that egg on top, I knew I was going to be loving this dish!!! I’ve put kimchi on top of rice, but now I love the idea and mixing up in a fried rice even more. This is going into my Meatless Monday board. I know that Bobby would love it as well! Thanks Nami!

  16. Kimchi and fried rice. Both are a wonderful combination – I love the tanginess, the heat, and the flavors. I made a kimchi fried rice before and the dish brings a beautiful reddish color but had to add a bit more heat using fresh chiles or dried chili flakes. The kimchi I used was organic and locally sourced, but not spicy (I notice some of them are not that spicy in the U.S.) I want to make my own kimchi someday, have you made it before? Ah, I miss fried rice right now. I’ve been eating loads of pasta and bread lately and still in Turin at the moment. I can’t imagine eating Italian food everyday. ❤

  17. MS

    Made this tonight and added some pork. Couldn’t find gochujang so used Sriracha instead. Turned out great! The fried egg really makes the dish.

    • Hi MS! I’m so glad to hear Sriracha worked too! Thank you very much for your kind feedback. I’m happy to hear you enjoyed this dish. :)

    • Hi Zharina! Hmmm… I’ve never used radish kimchi for this recipe. However, if you chop the radish to smaller pieces I think it’ll work – it’ll give a nice crunch in the rice. Same savory flavor from kimchi juice. Give it a try and let us know! :)

  18. Michelle

    Last night I made kimchi fried rice and my family love it. They want me make it again. Thank you very much!! I love your recipe!

  19. Yum! You have inspired me. I have a jar of Kimchi in the fridge that I do love but I really need to be in the mood to eat it if you know what I mean. I think adding it to rice would be a terrific idea. An egg on top like you have here (or some diced cooked chicken) would make it extra delicious.