Kimchi Fried Rice

March 4, 2024 / By Foodland

Kimchi Fried Rice

"This recipe is my solution to leftover rice in the fridge. Hearty and easy to make, it's perfect for beginners and makes a great side or main dish." - Chef George Killmer, Chef de Cuisine
Course Side Dish
Servings 4


  • 3 cups White rice, cooked (preferably day-old)
  • 1 cup Cabbage kimchi (baechu kimchi)
  • 3 tablespoons Gochujang
  • 1 tablespoon Sesame oil
  • 1/4 cup Water
  • 2 Stalks Green onion, chopped
  • Maika'i Roasted Seaweed (optional)
  • Toasted Sesame Seeds (optional)
  • Fried Egg (optional)


  • Chop the kimchi into small pieces if it’s not already chopped. Make sure to save the kimchi juice.
  • Cut the green onions into small slices, separating the white and green parts.
  • Cut the green onions into small slices, separating the white and green parts.
  • Add the white part of the green onions and sauté for about 1 minute until they become fragrant.
  • Add the chopped kimchi to the skillet and sauté for another 2-3 minutes.  This will help to cook off some of the kimchi’s sourness and infuse the flavors into the oil.
  • Add rice, kimchi juice, gochujang, and water.  Make sure to stir and break up any clumps of rice.
  • Stir-fry the rice and kimchi mixture together for about 5-8 minutes until the rice is heated through and begins to get crispy on the edges.
  • After removing from heat, immediately drizzle sesame oil.
  • Add the green parts of the chopped green onions and gently stir some into the fried rice.  This will add a fresh, onion flavor and vibrant colors to the dish.
  • Transfer the kimchi fried rice to a serving dish and enjoy your homemade Korean classic!
  • Optional:  If desired, sprinkle sesame seeds over the kimchi fried rice for added texture and flavor. You can also serve the kimchi fried rice with a fried egg and top it off with Maikaʻi Roasted Seaweed (Chef Tip: Use scissors to cut the roasted seaweed into thin strips).
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