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Kimchi Fried Rice

The spicy tang of kimchi (sometimes spelled kimchee) gives a delicious Korean twist to fried rice. Top each bowl with a sesame oil-fried egg to make it a complete meal.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Mike Krautter


  • 1 tablespoon safflower oil
  • 3 scallions, chopped, white and green parts separated
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 1/2 cup kimchi, chopped, plus reserved juices for serving
  • 2 tablespoons gochujang (Korean pepper paste)
  • 4 cups cold cooked short grain rice
  • 1 tablespoon sesame oil
  • 2 teaspoons low-sodium soy sauce
  • Coarse salt
  • 4 large eggs
  • Thinly sliced nori seaweed, for serving (optional)


  1. Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add safflower oil, scallion whites and garlic, cook stirring until fragrant, 30 seconds. Stir in kimchi and gochujang, cook 1 minute. Add rice, 1 teaspoon sesame oil and soy sauce. Season with salt. Remove from heat. Sprinkle with 2 teaspoons kimchi pickling liquid, more to taste if desired, and stir in scallion greens.

  2. Heat remaining 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Crack eggs into skillet, season with salt, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes.

  3. Divide fried rice amongst 4 bowls. Place 1 egg on top of each bowl of rice. Serve with nori.

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