Kimchi Fried Rice | Easy Japanese Recipes at

Kimchi Fried Rice

Course: Main Course
Cuisine: Japanese
Keyword: fried rice, kimchi
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Nami
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!


  • 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 (roasted)
  • 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)


  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.