Kimchi Fried Rice

Jump to Recipe Discussion
  • Use your leftover rice to make this spicy and tangy kimchi fried rice. Topped with fried egg, sesame seeds, Korean seaweed, and scallion, a delicious dinner is done!

    Kimchi Fried Rice and egg on a white plate.

    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.

     

    Watch How to Make Kimchi Fried Rice キムチチャーハンの作り方

    Spicy and tangy kimchi fried rice topped with an egg, sesame seeds, Korean seaweed, and scallion.

    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 and egg in a white bowl.

    Kimchi 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.

    Kimchi Fried Rice and egg in a white bowl.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on FacebookGoogle+Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    5 from 1 vote
    Kimchi Fried Rice | Easy Japanese Recipes at JustOneCookbook.com
    Kimchi Fried Rice
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    • 2 green onions/scallions (white ends to cook, green parts to garnish)
    • 2 cloves garlic
    • 1 cup napa cabbage kimchi (drained, see Notes)
    • 2 Tbsp kimchi juice (drained from jar) (See Notes)
    • 2 Tbsp neutral flavor oil (vegetable, canola, etc) (separated)
    • 2 tsp gochujang (Korean hot pepper paste)
    • ½ Tbsp soy sauce
    • 2 cups cooked Japanese short grain rice (Preferably day old rice at room temperature, see Notes)
    • 1 tsp sesame oil
    • 1 tsp white sesame seeds (roasted/toasted)
    • Freshly ground black pepper
    • 5 Korean seaweed (optional, shredded)
    • 2 large eggs (1 fried egg per person to serve on top)
    Instructions
    1. Gather all the ingredients.

      Kimchi Fried Rice Ingredients
    2. Slice white part of the scallion thinly and cut green parts of scallion diagonally. Also, mince the garlic cloves.
      Kimchi Fried Rice 1
    3. Using kitchen shears, cut kimchi into bite size pieces.
      Kimchi Fried Rice 2
    4. 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
    5. Add kimchi and kimchi juice and cook for 1 minute to combine with the scallion.
      Kimchi Fried Rice 4
    6. 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
    7. 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
    8. 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
    9. 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
    10. Serve Kimchi Fried Rice on a plate topped with a fried egg and sprinkled with scallions and shredded Korean seaweed.
    Recipe Notes

    You can create your own version by adding 1/4 pound protein and/or veggies (cut into bite-size). My favorite choice is pork. Cook the meat as the first step before adding scallion.

    Napa cabbage kimchi: 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.

    Kimchi juice (drained from jar): If you don’t have enough kimchi juice, season with salt; otherwise salt is not necessary.

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

     

    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.

     

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Hotly Spiced wrote:
  • Thalia @ butter and brioche wrote:
  • A_Boleyn wrote:
  • Maureen | Orgasmic Chef wrote:
  • Monica wrote:
  • Kimmi wrote:
    • Nami wrote:
  • Baby Sumo wrote:
  • donna mikasa wrote:
    • Nami wrote:
  • Eha wrote:
    • Nami wrote:
  • Padaek wrote:
  • The Ninja Baker wrote:
  • Rosa wrote:
  • [email protected] Riffs wrote:
  • The Squishy Monster wrote:
  • Nandita wrote:
  • Sissi wrote:
  • Bou Shin wrote:
  • Christina Kataoka wrote:
    • Nami wrote:
  • Choc Chip Uru wrote:
  • [email protected] Chef wrote:
  • Sumi Go | The Purple Doll wrote:
  • Judy Mok wrote:
    • Nami wrote:
  • Kelly wrote:
  • Jeanette | Jeanette’s Healthy Living wrote:
  • Elizabeth Ann Quirino @Mango_Queen wrote:
  • Purabi Naha | Cosmopolitan Currymania wrote:
  • Raymund wrote:
  • nipponnin wrote:
    • Nami wrote:
  • Mae wrote:
    • Nami wrote:
  • Katerina wrote:
  • Giulietta | Alterkitchen wrote:
  • Muna Kenny wrote:
  • Gourmet Getaways wrote:
  • Jocelyn (Grandbaby Cakes) wrote:
  • Sandra | Sandra’s Easy Cooking wrote:
  • Holly | Beyond Kimchee wrote:
  • wok with ray wrote:
  • Mi Vida en un Dulce wrote:
  • Kate @ Diethood wrote:
  • Terra wrote:
  • Julie B. wrote:
    • Nami wrote:
    • Nami wrote:
      • Julie B. wrote:
        • Nami wrote:
  • Nagi wrote:
  • Lokness @ The Missing Lokness wrote:
  • Daniela wrote:
  • milkteaxx wrote:
  • Connie @ Sprig and Flours wrote:
  • Sandra wrote:
  • Amanda Pruitt wrote:
    • Nami wrote:
  • Chris Wimmer wrote:
  • mjskit wrote:
  • Valerie | From Valerie’s Kitchen wrote:
  • Laura (Tutti Dolci) wrote:
  • Medeja wrote:
  • MS wrote:
    • Nami wrote:
  • Zharina wrote:
    • Nami wrote:
  • Michelle wrote:
    • Nami wrote:
  • Emma | Family Meal Plans wrote:
  • Alex wrote:
    • Nami wrote:
  • LayChin wrote:
    • Nami wrote:
  • Chloé wrote:
    • Nami wrote:
  • Natasha wrote:
    • Nami wrote:
  • Mydao wrote:
    • Mydao wrote:
      • Nami wrote:
  • Katie wrote:
    • Nami wrote: