Kimchi Fried Rice Recipe

With plate with a serving of kimchi fried rice and topped with a single fried egg and garnished with sliced green onions, sliced seaweed, and black sesame seeds.

4.89 from 9 votes

Kimchi Fried Rice, or Kimchi Bokkeumbap (볶음밥), is a fast and flavorful rice dish made with leftover cooked rice, kimchi, and a handful of other simple ingredients. Ready in just 30 minutes, top with a crispy fried egg for a complete meal.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 411kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 tablespoon vegetable oil
▢ 6 ounces chopped kimchi - with juices
▢ 3 cloves garlic - minced
▢ 6 cups cooked white rice - 2-3 days old
▢ ⅓ cup soy sauce - regular or low-sodium
▢ 1-3 tablespoon Gochujang paste - see notes
▢ 1 tablespoon sugar - plus more to taste
▢ 1 tablespoon mirin
▢ 1 tablespoon ketchup

Instructions

Heat a large skillet or wok over medium heat. Add the vegetable oil, heating until hot and shimmering. Add the kimchi (and its liquid) and garlic and sauté until fragrant, about 1 minute.
Stir in the cooked rice and stir fry for 8-10 minutes or until crispy. Stir often, adding more oil if needed to prevent the rice from sticking and burning to the skillet.
In the meantime, whisk together the soy sauce, Gochujang, sugar, mirin, and ketchup.
Once the rice is hot and crispy, add the soy sauce mixture and fry until the sauce is fully absorbed.
Garnish with sliced scallions, crumbled or slivered nori (roasted seaweed), and black sesame seeds, and top with a fried egg, if desired.

Notes

Gochujang paste is very spicy. Adjust accordingly.
The best type of rice for fried rice is day-old medium-grain or short-grain rice like Japonica rice or sushi rice.
Keep leftovers stored in an airtight container in the refrigerator for 3-5 days.

Nutrition

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.