Easy Kimchi Fried Rice ㅣSingle Serving Recipe
Easy Kimchi Fried Rice ㅣSingle Serving Recipe is a easy Korean recipe that serves 2. 450 calories per serving. Recipe by Jia Choi on YouTube.
Prep: 5 min | Cook: 12 min | Total: 22 min
Cost: $2.07 total, $1.03 per serving
Ingredients
- 2-3 tablespoons Green Onion (chopped fine, green parts only)
- 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or grapeseed)
- 1 cup Kimchi (chopped; preferably 2‑week aged for depth of flavor)
- 1 tablespoon Soy Sauce (regular or low‑sodium)
- 0.5-1 teaspoon Brown Sugar (optional; adjust to balance kimchi sourness)
- 1.5 cups Cooked Rice (preferably day‑old, short or medium grain)
- 1 teaspoon Gochujang (Korean red pepper paste)
- 1 tablespoon Gochugaru (optional Korean chili flakes for extra heat)
- 1 tablespoon Kimchi Juice (optional; adds umami and moisture)
- 1 large Egg (fried in the center of the rice; pinch of salt)
- pinch Salt (for seasoning the egg)
Instructions
Prep the aromatics
Trim the green onion, discard the root end, and finely chop 2‑3 tablespoons of the green parts. Set aside.
Time: PT2M
Heat oil and aromatize
Add 2 tablespoons of vegetable oil to a large skillet over medium heat. When the oil shimmers, add the chopped green onion and stir‑fry until fragrant, about 1‑2 minutes.
Time: PT2M
Temperature: Medium heat
Stir‑fry kimchi
Add 1 cup of chopped kimchi to the skillet. Stir‑fry on medium heat for at least 3 minutes until the kimchi softens and releases its juices.
Time: PT3M
Temperature: Medium heat
Season with soy sauce and sugar
Drizzle 1 tablespoon soy sauce over the kimchi. If the kimchi is very sour, add 0.5‑1 teaspoon brown sugar. Stir and let the mixture come to a gentle boil, allowing the sugar to caramelize, about 2 minutes.
Time: PT2M
Temperature: Medium heat
Add rice and gochujang
Add 1.5 cups of cooked, day‑old rice to the pan. Stir‑fry, breaking up any clumps. Mix in 1 teaspoon gochujang, and if desired, 1 tablespoon gochugaru or kimchi juice for extra heat and flavor. Cook for another 2 minutes until everything is evenly coated and heated through.
Time: PT2M
Temperature: Medium heat
Create a well for the egg
Push the fried rice to the edges of the skillet, forming a small well in the center. Add a splash of oil to the well.
Time: PT1M
Fry the egg
Crack the egg into the well, sprinkle a pinch of salt, and fry to your preferred doneness. For a runny yolk, cover the skillet with a lid and cook 1‑2 minutes; for a firmer yolk, leave uncovered and cook 3 minutes.
Time: PT3M
Temperature: Medium heat
Serve
Slide the skillet onto a plate, or serve directly from the pan. Enjoy the kimchi fried rice while hot, with the fried egg on top.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten‑free if using tamari, Dairy‑free, Nut‑free
Allergens: Soy, Egg
Ingredient Substitutions
- Instead of Green Onion: Chives, Shallots
- Instead of Vegetable Oil: Sesame oil (for flavor), Sunflower oil
- Instead of Kimchi: Sauerkraut mixed with chili paste
- Instead of Soy Sauce: Tamari
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Cooked Rice: Quinoa, Cauliflower rice (low‑carb)
- Instead of Gochujang: Gochugaru + miso, Sriracha + chili powder
- Instead of Gochugaru: Red pepper flakes
- Instead of Kimchi Juice: Splash of rice vinegar
- Instead of Egg: Tofu scramble
Equipment Needed
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Large Skillet or Frying Pan
- Spatula or Wooden Spoon
- Lid for Pan (optional)
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Stir‑fry kimchi for at least 3 minutes to develop flavor.
- Balance sourness with brown sugar if needed.
- Create a well and fry the egg without breaking the rice crust.
Chef Tips from the Video
- Day‑old rice dries out slightly, which prevents clumping and gives a better texture.
- A splash of toasted sesame oil added after cooking elevates the nutty flavor.
- If you like extra crunch, toss in a handful of toasted sesame seeds just before serving.
Troubleshooting
Rice turns mushy.
Use day‑old, chilled rice and avoid over‑stirring; fry on medium heat to evaporate excess moisture.
Kimchi flavor is too sour.
Add a little more brown sugar or a splash of honey to balance acidity.
Egg sticks to the pan.
Make sure the oil in the well is hot before adding the egg and use a non‑stick skillet.
Dish is bland.
Add a pinch more soy sauce, gochujang, or a drizzle of sesame oil at the end.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet, adding a splash of water.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop kimchi and green onion a day ahead and store in airtight containers.
- Cook extra rice in advance; day‑old rice works best.
- The fried rice can be reheated in a skillet; add a little oil to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of kimchi fried rice (kimchi bokkeumbap) in Korean cuisine?
Kimchi fried rice, known as kimchi bokkeumbap, originated as a frugal way to use leftover rice and aged kimchi. It reflects Korean home‑cooking values of minimizing waste and turning simple pantry staples into a hearty, comforting meal.
What are the traditional regional variations of kimchi fried rice in Korean cuisine?
In Seoul, the dish often includes a fried egg on top, while in Jeolla province cooks may add pork belly or seafood. Some regions prefer gochujang for sweetness, others rely on kimchi juice alone for a lighter flavor.
How is kimchi fried rice traditionally served in Korea?
It is typically served hot in a shallow bowl or directly from the pan, topped with a sunny‑side‑up egg, a sprinkle of toasted sesame seeds, and sometimes a drizzle of sesame oil. It is eaten with a side of kimchi or pickled vegetables.
What occasions or celebrations is kimchi fried rice associated with in Korean culture?
Kimchi fried rice is a everyday comfort food rather than a festive dish, but it is commonly prepared for quick lunches, late‑night meals after drinking, or as a hearty breakfast after a night out.
What makes kimchi fried rice special or unique in Korean cuisine?
The dish combines the tangy, fermented flavor of kimchi with the satisfying texture of fried rice, creating a balance of sour, spicy, and umami notes that epitomize Korean flavor harmony.
What are the authentic traditional ingredients for kimchi fried rice versus acceptable substitutes?
Authentic ingredients include aged kimchi, gochujang, gochugaru, and day‑old rice. Substitutes can be sauerkraut with chili paste for kimchi, sriracha plus chili powder for gochujang, and quinoa or cauliflower rice for a low‑carb version.
What other Korean dishes pair well with kimchi fried rice (kimchi bokkeumbap) as a main course?
It pairs nicely with Korean side dishes such as seasoned spinach (sigeumchi namul), Korean pancake (pajeon), or a simple broth like miyeok guk (seaweed soup) to balance the spiciness.
What are the most common mistakes to avoid when making kimchi fried rice (kimchi bokkeumbap)?
Common errors include using fresh rice (which becomes mushy), not stir‑frying the kimchi long enough, and over‑cooking the egg so the yolk hardens. Follow the timing steps and use day‑old rice for best results.
Why does this kimchi fried rice recipe use brown sugar instead of regular white sugar?
Brown sugar adds a subtle molasses flavor that complements the fermented sourness of kimchi and helps caramelize the soy sauce, creating a richer, more balanced taste.
Can I make kimchi fried rice ahead of time and how should I store it?
Yes, you can prepare the fried rice a day ahead and refrigerate it in an airtight container. Reheat in a skillet with a little oil, and fry a fresh egg just before serving for the best texture.
What does the YouTube channel Jia Choi specialize in?
The YouTube channel Jia Choi focuses on simple, home‑cooked Asian recipes, especially Korean comfort foods, with an emphasis on quick meals using pantry staples and leftover ingredients.
How does the YouTube channel Jia Choi's approach to Korean cooking differ from other Korean cooking channels?
Jia Choi emphasizes minimal ingredient lists, budget‑friendly techniques, and personal storytelling, whereas many other Korean channels often showcase more elaborate, restaurant‑style dishes with extensive ingredient preparations.
Last updated: September 6, 2026
