The fried rice that Uncle Roger dreams about
The fried rice that Uncle Roger dreams about is a easy Korean recipe that serves 2. 550 calories per serving. Recipe by Ian Fujimoto on YouTube.
Prep: 10 min | Cook: 14 min | Total: 30 min
Cost: $7.25 total, $3.63 per serving
Ingredients
- 1 cup Kimchi (chopped, excess juice reserved)
- 2 cups Day‑Old Cooked Rice (preferably cold and separated)
- 200 g Ground Pork or Beef (loose freezer meat, thawed)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy Sauce (light soy sauce preferred)
- 1 teaspoon Sesame Oil (white sesame oil for flavor)
- 2 large Eggs (beaten for stir‑fry, one fried egg per serving for topping)
- 1/2 cup Green Onions (chopped; stems and leaves separated)
- 1/4 teaspoon MSG (Monosodium Glutamate) (optional, enhances umami)
Instructions
Prepare Ingredients
Chop the kimchi, mince the garlic, and slice the green onions (separate stems from leaves). Beat the two eggs in a small bowl.
Time: PT5M
Heat Pan and Cook Meat
Heat the skillet over high heat, add a splash of oil, then add the thawed ground meat. Stir‑fry until browned, about 2‑3 minutes.
Time: PT3M
Temperature: high heat
Season Meat
Add 1 tablespoon soy sauce, the minced garlic, and the teaspoon of white sesame oil. Stir‑combine for another minute.
Time: PT1M
Temperature: high heat
Add Kimchi
Push the meat to one side of the pan, add the chopped kimchi to the empty space and stir‑fry for 2 minutes until fragrant.
Time: PT2M
Temperature: high heat
Cook Eggs in Pan
Create a well in the center, pour the beaten eggs, let them set for 30 seconds, then scramble gently and mix with the meat‑kimchi mixture.
Time: PT2M
Temperature: high heat
Add Rice and Finish Seasoning
Add the day‑old rice, the remaining 1 tablespoon soy sauce, the reserved kimchi juice, and the MSG. Toss everything together until the rice is evenly coated and heated through, about 3 minutes.
Time: PT3M
Temperature: high heat
Add Greens
Stir in the green onion stems and sprinkle the chopped green onion leaves on top. Give a quick toss and remove from heat.
Time: PT1M
Fry Topping Egg
In a separate small pan, fry one egg per serving sunny‑side‑up (or to your liking). Place the fried egg on top of each serving of fried rice.
Time: PT2M
Temperature: medium heat
Nutrition Facts
- Calories
- 550
- Protein
- 20g
- Carbohydrates
- 70g
- Fat
- 20g
- Fiber
- 4g
Dietary info: Contains meat, Gluten (soy sauce)
Allergens: Soy, Eggs, Sesame
Ingredient Substitutions
- Instead of Kimchi: Sauerkraut with a splash of rice vinegar
- Instead of Day‑Old Cooked Rice: Cold jasmine rice or short‑grain rice
- Instead of Ground Pork or Beef: Ground turkey, tofu crumbles for vegetarian version
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Sesame Oil: Vegetable oil (use less)
- Instead of Eggs: Egg substitute or tofu scramble
- Instead of Green Onions: Chives, scallions
- Instead of MSG (Monosodium Glutamate): Soy sauce extra (omit), nutritional yeast
Equipment Needed
- Large Skillet or Wok
- Spatula or Wooden Spoon
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Small Bowl
Critical Steps — Do Not Skip
- Ensuring the meat is fully cooked before adding kimchi
- Using day‑old rice to avoid mushy texture
- Adding kimchi juice for extra flavor and moisture
Chef Tips from the Video
- Add a dash of toasted sesame seeds just before serving for extra nuttiness
- For extra heat, stir‑in a teaspoon of gochujang or Korean red pepper flakes.
Troubleshooting
Rice turns mushy
Use day‑old, cold rice and break up clumps before adding to the pan.
Kimchi flavor is too strong
Rinse kimchi briefly or reduce the amount of kimchi juice added.
Egg sticks to pan
Add a thin layer of oil and ensure the pan is hot before cracking the egg.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can freeze for up to 1 month; reheat in a skillet adding a splash of water.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑chop kimchi and green onions and store in the fridge
- Cook extra rice a day ahead and refrigerate
- Ground meat can be seasoned and stored for up to 24 h before cooking
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, turning them into a hearty, spicy meal. It reflects Korean home‑cooking values of minimizing waste and maximizing flavor, often enjoyed as a quick lunch or late‑night snack.
What are the traditional regional variations of Kimchi Fried Rice in Korea?
In the southern regions, pork belly or Spam is commonly added, while in the north, beef and a splash of doenjang (soybean paste) may be used. Some coastal areas incorporate seafood like shrimp or squid for a maritime twist.
How is Kimchi Fried Rice traditionally served in Korean households?
It is typically served hot in a shallow bowl, topped with a sunny‑side‑up egg, a sprinkle of toasted sesame seeds, and sometimes a side of pickled radish. It may be accompanied by a small bowl of soup or a simple side of fresh lettuce leaves for wrapping.
During which Korean celebrations or occasions is Kimchi Fried Rice commonly prepared?
Kimchi Fried Rice is popular during Chuseok and Lunar New Year when large batches of kimchi are made, as well as during late‑night gatherings after drinking, because it’s quick, filling, and pairs well with soju.
What other Korean dishes pair well with Kimchi Fried Rice?
It pairs nicely with Korean side dishes (banchan) such as seasoned spinach (sigeumchi namul), Korean pancake (pajeon), or a light broth like miyeok guk (seaweed soup).
What makes Kimchi Fried Rice special compared to other fried rice dishes in world cuisines?
The defining element is the fermented, spicy kimchi, which adds a tangy umami depth that ordinary fried rice lacks. The combination of kimchi juice, sesame oil, and MSG creates a uniquely Korean flavor profile.
What are the most common mistakes to avoid when making Kimchi Fried Rice?
Common mistakes include using fresh rice (which becomes mushy), overcooking the garlic until it burns, and not seasoning the rice enough. Also, adding too much kimchi juice can make the dish soggy.
Why does this Kimchi Fried Rice recipe use day‑old rice instead of freshly cooked rice?
Day‑old rice has lost excess moisture, allowing each grain to stay separate when stir‑fried. Fresh rice releases steam and clumps together, resulting in a mushy texture that defeats the desired fried‑rice consistency.
Can I make Kimchi Fried Rice ahead of time and how should I store it?
Yes, you can prepare the fried rice up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat in a skillet with a splash of oil to restore crispness. The topping egg should be fried fresh just before serving.
What does the YouTube channel Ian Fujimoto specialize in?
The YouTube channel Ian Fujimoto focuses on quick, approachable Asian home‑cooking tutorials, especially Korean and Japanese comfort dishes, with an emphasis on simple techniques and pantry‑friendly ingredients.
How does the YouTube channel Ian Fujimoto's approach to Korean cooking differ from other Korean cooking channels?
Ian Fujimoto blends traditional Korean flavors with a Western‑friendly presentation, often using readily available ingredients and minimal equipment, whereas many Korean channels stick to authentic cookware and regional nuances.
Last updated: September 3, 2026
