Kimchi Fried Rice

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Perfectly seasoned and fried in kimchi juices, this Kimchi fried rice will definitely satisfy your cravings. Here’s how to have just a little taste of Seoul, perfect for a quick lunch!

Let's start cooking!

Kimchi juice, gochujang and sugar in a small bowl

Step 1 - Mix the sauce

  • In a small bowl, mix together 4 tbsp kimchi juice, 2 tsp gochujang and 2 tsp sugar until dissolved. Set aside.
Kimchi in a frying pan

Step 2 - Stir-fry kimchi

  • In a pan on medium-high heat, heat up 2 tbsp vegetable oil and stir-fry kimchi for 2 minutes.
    Kimchi is a traditional side dish that is commonly made with napa cabbage and Korean radish.
Rice added to a pan with kimchi

Step 3 - Add in rice and sauce

  • Add in sauce and cooked rice, then stir-fry for 3 minutes to ensure everything is well mixed and rice is evenly coated with the sauce.
    It is best to use leftover rice from the night before. Refrigerated rice loses its moisture content, so your fried rice will not be too mushy and wet, resulting in a better texture.
Spring onions added to kimchi fried rice in a pan

Step 4 - Season with sesame oil and spring onion

  • Stir in 2 tsp sesame oil and spring onions.

Garnish and Serve!

Kimchi fried rice in a bowl with kimchi and sesame seeds at the side

Transfer kimchi fried rice onto serving plate or dish. Garnish with sesame seeds and serve hot.

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