Kimchi Fried Rice


  • Vegetable oil
  • Garlic
  • Kimchi
  • Short-grain rice (overnight)
  • Sesame oil
  • Gochujang (Korean chilli paste)
  • Water
  • Light soy sauce
  • Kimchi juice (from the kimchi jar)

Garnishing Suggestions

  • Side Dish: Fried egg / sunny side up
  • 1 tbsp chopped spring onions



  1. Cooked 1 cup of short-grain rice with 1 cup water; refrigerate overnight
  2. Chop up 3 cloves of garlic
  3. Chop up 1 cup of kimchi chopped into bite-sized pieces
  4. Prepare sauce and mix sauce well into a smooth paste
    • 1 tbsp gochujang (Korean chilli paste)
    • 1/4 cup water
    • 1/2 tsp light soy sauce
    • 1 tbsp kimchi juice (from the kimchi jar)


Fried Egg / Sunny Side Up: Heat and grease a cooking pan. Crack the egg(s) into the pan, careful not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.

Kimchi Fried Rice

  1. Heat 1 tbsp vegetable oil in wok. Stir fry garlic for 30 seconds.
  2. Add kimchi, cover with lid and simmer for 1 minute.
  3. Add rice and pour sauce over the rice.
  4. Stir fry on high heat until the rice is dry and absorbs the sauce evenly.
  5. Serve on plates/bowls. Drizzle 1/2 tbsp sesame oil over the rice. Garnish with fried egg, and spring onions.

Recipe Inspired by:


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