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How to Cook Kimchi Fried Rice

Kimchi kried rice is a bold and savory stir-fried rice dish made with tangy fermented kimchi, seasoned meat, and spices, often topped with a sunny-side-up egg for a rich and satisfying finish.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Rice recipe
Cuisine: Korean
Keyword: kimchi fried rice, korean beef stew, rice recipe
Servings: 4 servings
Calories: 305kcal
Author: Manny

Ingredients

  • 1 cup kimchi chopped
  • 3 cups cooked rice
  • 1/8 cup kimchi juice
  • 1/8 cup water
  • 1/2 can luncheon meat cubed
  • 1/2 pc onion diced
  • 5 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1 Tbsp. hot pepper paste gochujang (optional)
  • 2 teaspoon roasted sesame seeds optional
  • 1 Tbsp. soy sauce
  • 1 stalk spring onion green onion, chopped
  • 4 pcs fried eggs sunny side up (for garnishing)
  • 2 Tbsp. corn oil or palm oil
  • salt & pepper to taste

Instructions

How to Cook Kimchi Fried Rice:

  • Heat up the oil in a wok or large frying pan.
  • Add the luncheon meat, onion and garlic. Stir-fry for about 3 minutes on medium heat.
  • Add in the kimchi and stir fry for about 1 minute.
  • Put in the cooked rice and mix well. Add 1 tablespoon soy sauce, water and the kimchi juice. At this point you can also add hot pepper paste (gochujang) if desired.
  • Stir-fry for about 8 more minutes then add sesame oil. Stir for a few seconds and season with salt and pepper to taste then remove from heat.
  • Fry the egg in a separate pan. Best cooked with a raw or half cooked yolk, a sunny side-up.
  • Arrange the cooked fried rice on a plate and top with the fried egg and some chopped green onion, roasted sesame seeds for garnish.

Notes

Cooking Tips:

Use Day-Old Rice for Better Texture

Day-old rice is drier and firmer, which helps keep the grains separate when stir-frying. Freshly cooked rice contains too much moisture and can turn mushy once mixed with kimchi and sauces. If you only have freshly cooked rice, spread it on a tray and let it cool completely to remove excess steam before using.

Sauté the Kimchi Before Adding the Rice

Cooking the kimchi first deepens its flavor and slightly caramelizes the natural sugars from the fermentation. This step reduces excess liquid, which keeps the fried rice from becoming soggy. A quick stir-fry over medium heat also mellows sharp sourness and balances the overall taste.

Add Sesame Oil at the End

Sesame oil has a low smoke point, so adding it too early can cause it to lose its aroma. Stirring it in at the end preserves its nutty fragrance and enhances the overall flavor of the dish. Just a small drizzle is enough to give the rice a rich and authentic finish.