How to make Kimchi Fried Rice – Easy Recipe for Beginners

Got leftover rice? Half-dead kimchi?

Congrats—you’re 15 minutes away from a spicy, tangy, umami-packed bowl of comfort that’s got K-drama main character energy.

Ingredients (Serves 1 very hungry person or 2 normal people)

Cooked rice – 200g (preferably cold, day-old rice is best)

Kimchi – 100g, chopped

Kimchi juice – 1 tablespoon

Onion – 30g, finely chopped

Green onion – 1 stalk, chopped (optional)

Garlic – 1 clove, minced

Gochujang (Korean chili paste) – 1 teaspoon

Soy sauce – 1 teaspoon

Sesame oil – 1 teaspoon

Sugar – ½ teaspoon (balances the sour kimchi)

Oil – 1 tablespoon (for frying)

Fried egg – 1 (for topping)

Toasted sesame seeds – for garnish (optional)

Seaweed (gim) – shredded or crumbled (optional)

Instructions

1. Heat the pan (1 minute)

Add 1 tbsp oil to a pan over medium heat. Once hot, toss in chopped onion and garlic. Cook for 1–2 minutes, until soft and fragrant.

2. Add kimchi and sauce (2–3 minutes)

Add 100g kimchi, 1 tbsp kimchi juice, 1 tsp gochujang, 1 tsp soy sauce, and ½ tsp sugar. Stir-fry until the kimchi softens and smells amazing.

3. Add rice and stir like you mean it (4–5 minutes)

Add 200g cooked rice. Use your spatula to break it up and mix it well with the kimchi.

Keep stirring for 4–5 minutes, until everything is evenly coated and slightly crispy at the bottom.

4. Finish with flavor (1 minute)

Turn off the heat. Drizzle 1 tsp sesame oil. Stir in chopped green onions.

5. Top & serve (1–2 minutes)

Serve in a bowl, top with a fried egg, sesame seeds, and shredded seaweed.

Optional: cry tears of joy from the first bite.

Pro Tip

If your kimchi is super sour, you’re doing it right. The older, the better when it comes to fried rice.