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Kimchi Fried Rice


    Cutting board, Knife, Frying Pan, Spatula


    Yellow Onion – 1/2 Medium
    Kimchi – 1 Cup
    Kimchi Juice – 2 Tablespoons (if any)
    Butter – 2 Tablespoons
    Rice – 2 Cups (leftovers work great)
    Mushrooms or Ham or Spam or Any Leftover Meat – About 1/2 Cup
    Soy Sauce – 2 Teaspoons
    Sesame Oil – 1 Teaspoon
    Avocado Oil – About 2 Teaspoons
    Eggs – 2
    Salt – A Few Twists
    Sesame Seeds – Enough to Garnish
    Gochujang or Sriracha – For Drizzling Over Rice

    Serves 2 people with leftovers.


    1. Chop onion into bite size pieces and set aside.
    2. Roughly chop kimchi into bite size pieces.
    3. Melt butter over medium-low heat on a large frying pan.
    4. Add onions to the frying pan, cook and stir until onions sizzle, about 2 minutes.
    5. Add kimchi and kimchi juice (if any) and stir until it comes to a boil, about 3 minutes.
    6. Add mushrooms or ham or meat until the sauce is nearly dried out, continue stirring, should take about 5 minutes.
    7. Stir in rice and turn heat to medium. Cook until the rice has absorbed the sauce, about 5 minutes.
    8. Stir in soy sauce and sesame oil and turn the heat down slightly.
    9. Let the rice cook untouched while you cook the egg in avocado oil either on a separate pan, or the same pan if it’s big enough.
    10. Season your egg with salt, serve it on top of the fried kimchi rice, and sprinkle with sesame seeds and gochujang!