Kimchi fried rice
Kimchi fried rice 🍚 is a easy Korean recipe that serves 2. 520 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 7 min | Cook: 14 min | Total: 31 min
Cost: $5.30 total, $2.65 per serving
Ingredients
- 1 cup Kimchi (coarsely chopped)
- 2 stalks Spring Onions (white and green parts sliced thinly)
- 2 cups Cooked Rice (cold, day‑old rice works best)
- 2 tablespoons Vegetable Oil (high‑smoke‑point oil)
- 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
- 1 tablespoon Soy Sauce (regular or low‑sodium)
- 1 sheet Nori Sheets (toasted and shredded)
- 1 teaspoon Sesame Seeds (toasted)
- 2 large Eggs (fried sunny‑side‑up)
Instructions
Prepare Ingredients
Chop the kimchi into bite‑size pieces and slice the spring onions thinly, separating white and green parts.
Time: PT5M
Heat the Wok
Place the wok over high heat until it begins to smoke, then add 1 tablespoon of vegetable oil.
Time: PT2M
Temperature: high
Stir‑Fry the Rice
Add the cold cooked rice to the wok, breaking up any clumps. Stir‑fry for 2–3 minutes until the rice is heated through and slightly crisp.
Time: PT3M
Temperature: high
Add Spring Onions
Stir in the sliced spring onion whites (green parts can be added later). If the wok looks dry, drizzle an extra teaspoon of oil.
Time: PT2M
Temperature: high
Incorporate Kimchi
Add the chopped kimchi and its juice to the wok. Stir‑fry for another 2 minutes, allowing the flavors to meld.
Time: PT2M
Temperature: high
Season
Pour in the soy sauce and drizzle the sesame oil. Toss everything together for 1 minute to coat the rice evenly.
Time: PT1M
Temperature: high
Garnish Base
Transfer the fried rice to a serving plate. Sprinkle toasted nori strips and toasted sesame seeds over the top.
Time: PT1M
Fry the Egg
In a clean pan or the same wok, add a little oil and fry the eggs sunny‑side‑up until the whites are set but the yolk remains runny.
Time: PT3M
Temperature: medium-high
Serve
Place a fried egg on top of each serving of kimchi fried rice. Serve immediately and enjoy.
Time: PT0M
Nutrition Facts
- Calories
- 520
- Protein
- 14 g
- Carbohydrates
- 58 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Ovo‑vegetarian, Gluten‑Free if using tamari
Allergens: Egg, Soy, Sesame
Ingredient Substitutions
- Instead of Kimchi: Sauerkraut (for tangy flavor)
- Instead of Spring Onions: Leeks, Green onions
- Instead of Cooked Rice: Cooked quinoa, Cauliflower rice (low‑carb)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Sesame Oil: Walnut oil (for nutty flavor)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Nori Sheets: Seaweed flakes
- Instead of Sesame Seeds: White sesame seeds
- Instead of Eggs: Tofu scramble (vegan)
Equipment Needed
- Wok
- Spatula or wooden stir‑fry spoon
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Frying Pan (optional for egg) (optional)
- Plate for serving
Critical Steps — Do Not Skip
- Heat the wok until very hot before adding oil.
- Use cold, day‑old rice to avoid mushy texture.
- Add kimchi juice carefully to control moisture.
- Fry the egg just until whites set, keeping yolk runny.
Chef Tips from the Video
- Toast the nori in the dry wok for 5‑10 seconds to release its aroma.
- Finish with a drizzle of extra sesame oil for a glossy finish.
- For extra heat, add a pinch of gochugaru (Korean red pepper flakes).
Troubleshooting
Rice becomes mushy.
Use day‑old rice and make sure the wok is hot; avoid adding extra liquid.
Fried rice is too dry.
Add a little more kimchi juice or a splash of water while stir‑frying.
Egg overcooks and yolk hardens.
Cook the egg on medium‑high heat for a shorter time and cover briefly to set whites.
Storage
Refrigerator: Store leftover fried rice in an airtight container for up to 2 days. Reheat in a skillet with a splash of oil.
Freezer: Not recommended; texture degrades when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and chop kimchi and spring onions ahead of time; store in the fridge.
- Cook rice a day before and refrigerate; cold rice fries better.
Frequently Asked Questions
What is the cultural significance and history of Kimchi Fried Rice in Korean cuisine?
Kimchi fried rice, or kimchi bokkeumbap, originated as a frugal way to use leftover rice and aged kimchi. It reflects Korean home‑cooking ingenuity, turning staples into a hearty, spicy dish that’s enjoyed year‑round.
What are the traditional regional variations of Kimchi Fried Rice in Korean cuisine?
In the southern regions, cooks often add pork belly or seafood, while in the north, a simpler version with just kimchi and rice is common. Some families also stir in gochujang for extra heat.
How is Kimchi Fried Rice traditionally served in Korea?
It is typically served hot in a shallow bowl, topped with a fried egg, toasted seaweed, and sesame seeds. It may be accompanied by a side of fresh kimchi or a light soup.
What occasions or celebrations is Kimchi Fried Rice associated with in Korean culture?
Kimchi fried rice is a comfort food enjoyed after holidays when large batches of kimchi are made. It’s also a popular late‑night snack after drinking, known as anju.
What other Korean dishes pair well with Kimchi Fried Rice?
It pairs nicely with Korean pancake (pajeon), a simple miso soup, or a side of seasoned bean sprouts (kongnamul muchim).
What makes Kimchi Fried Rice special or unique in Korean cuisine?
The dish combines the fermented tang of kimchi with the comforting texture of fried rice, creating a balance of sour, spicy, and umami flavors that is uniquely Korean.
How has Kimchi Fried Rice evolved over time in modern Korean cooking?
Modern versions often incorporate cheese, bacon, or even avocado, reflecting global influences while still honoring the core kimchi‑rice combination.
What are the most common mistakes to avoid when making Kimchi Fried Rice at home?
Common errors include using fresh rice (which becomes mushy), not heating the wok enough (causing sticking), and adding too much kimchi juice, which makes the dish soggy.
Why does this Kimchi Fried Rice recipe use high heat instead of medium heat?
High heat quickly sears the rice, giving it a slightly crispy texture and preventing it from steaming, which is essential for authentic fried rice.
Can I make Kimchi Fried Rice ahead of time and how should I store it?
Yes, you can prep the kimchi and rice a day ahead. Store the fried rice in an airtight container in the refrigerator and reheat in a hot wok with a splash of oil to restore crispness.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on quick, home‑cooked meals that blend Asian flavors with easy‑to‑follow techniques for everyday cooks.
How does the YouTube channel Andy Cooks' approach to Korean cooking differ from other Korean cooking channels?
Andy Cooks emphasizes minimal equipment, pantry‑friendly shortcuts, and clear visual steps, making Korean dishes accessible without requiring specialty tools or hard‑to‑find ingredients.
Last updated: September 2, 2026
