Kimchi Fried Rice

Super easy Kimchi Fried Rice that’s ridiculously tasty and so good for you. This is my go-to 10 minute weeknight meal!

Kimchi Fried Rice Recipe

The ingredients for this Kimchi Fried Rice recipe are really simple (let’s be honest, pantry staples), but what you get when everything’s been tossed and cooked together is one EXTREMELY satisfying meal. It literally comes together in a matter of minutes!!! Trust me, this is what you want after a long day of work, especially on a Monday when you’ve used all the energy you don’t have to get through the day. The best thing is that it’s so versatile – you can add in meat if you wish (spam, bacon, minced meat are really good options) or swap out the white rice for brown or even cauliflower rice!

Side note though, as amazing as kimchi tastes, it has a really strong smell so it might be not be the best idea for your lunch box if you have colleagues that can’t appreciate it.

Kimchi Fried Rice Recipe

Kimchi Fried Rice

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Serves: 3

My go-to 10 minute weeknight meal!


  • Neutral oil
  • 3 cups cold cooked white rice (ideally cooked the night before)
  • 1 cup kimchi, chopped (Note 1)
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 2 spring onions, chopped (save the greener part for garnish)
  • 3 eggs
  • Sesame seeds (optional)
  • Sesame oil (optional)



Heat up some oil in a medium wok/pan over high heat. Add the kimchi and stir fry for 3-4 minutes.


Add the rice, gochujang, soy sauce and spring onions and mix well until combined. Let it cook for about 7 minutes and then divide evenly between 3 bowls.


Wipe down the wok (or use another one), heat up some oil, and fry 3 sunny side-up eggs. Once it’s to your liking, remove from heat and place it on top of the kimchi fried rice.


Garnish with sesame seeds, sesame oil and spring onions.


Put your kimchi into a bowl and cut it with scissors, this way the juices won’t flow everywhere (you want the kimchi juice for the rice!). Also, look for sliced kimchi when you’re buying it from the supermarket.

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