Kimchi Fried Rice

November 14, 2023 / By Foodland

Kimchi Fried Rice

"I’ve made this dish before, generally as a quick meal. It’s perfect to make when you have extra sour kimchi that needs to be eaten soon." - George Killmer, Chef de Cuisine
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Side Dish
Servings 4


  • 3 cups White rice, cooked (preferably day-old)
  • 1 cup Cabbage kimchi (baechu kimchi)
  • 2-3 tablespoons Gochujang
  • 1 tablespoon Sesame oil
  • 1 teaspoon Vegetable 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.
  • Heat a large skillet or wok over medium-high heat and add vegetable oil.
  • 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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