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How to Cook Kimchi Fried Rice

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Rice recipe
Cuisine: Korean
Servings: 4 to 5 servings
Author: Manny


  • 1 cup kimchi chopped
  • 3 cups of cooked rice
  • 1/8 cup kimchi juice
  • 1/8 cup water
  • 1/2 can luncheon meat cubed
  • 1/2 onion diced
  • 5 cloves of 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 fried eggs sunny side up (for garnishing)
  • 2 Tbsp. corn oil or palm oil
  • salt & pepper to taste


  • 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.