Tasty Korean Kimchi Fried Rice and Egg Recipe
Tasty Korean Kimchi Fried Rice and Egg Recipe! is a easy Korean recipe that serves 2. 460 calories per serving. Recipe by School of Wok on YouTube.
Prep: 5 min | Cook: 15 min | Total: 27 min
Cost: $4.67 total, $2.34 per serving
Ingredients
- 2 cups Cooked Rice (day‑old, preferably refrigerated)
- 1 cup Kimchi (chopped, well‑drained)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (fresh, minced)
- 2 stalks Chinese Chives (roughly chopped (about 30 g))
- ½ cup Peas (frozen or fresh)
- 1 tablespoon Sesame Oil (for flavor, not for deep frying)
- 2 tablespoons Vegetable Oil (high‑smoke‑point oil for wok)
- ½ teaspoon Salt (adjust to taste)
- ¼ teaspoon Sugar (balances kimchi acidity)
- 2 large Eggs (one per serving, fried)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 teaspoon Gochujang (Korean chili paste, optional garnish)
Instructions
Prep All Ingredients
Mince the garlic and ginger, roughly chop the Chinese chives, slice the kimchi into bite‑size pieces, and measure out peas, sesame oil, salt, sugar, and eggs.
Time: PT5M
Heat the Wok
Place the wok over high heat and add 2 Tbsp vegetable oil. Let the oil become smoking hot before adding anything.
Time: PT2M
Aromatics
Add the minced garlic and ginger. Stir‑fry quickly, scraping the sides, until fragrant (about 30 seconds).
Time: PT1M
Add Chinese Chives
Toss in the chopped Chinese chives and stir for another 30 seconds to release their mild onion flavor.
Time: PT1M
Stir‑Fry the Rice
Add the day‑old rice, drizzle a thin line of oil around the wok’s edge, and break up any clumps. Toss continuously for 3‑4 minutes until each grain is separated and lightly toasted.
Time: PT4M
Incorporate Kimchi and Peas
Stir in the chopped kimchi and peas. Cook for 2 minutes, allowing the kimchi’s juices to coat the rice and turn it a bright red.
Time: PT2M
Season
Season with ½ tsp salt, ¼ tsp sugar, and drizzle 1 Tbsp sesame oil. Toss everything together for another minute.
Time: PT1M
Fry the Egg
Push the fried rice to one side of the wok, add a little more oil if needed, reduce heat to medium, and crack an egg directly into the wok. Let the whites set and the edges crisp, about 2‑3 minutes, then slide the egg onto the rice.
Time: PT3M
Garnish and Serve
Sprinkle toasted sesame seeds, a drizzle of gochujang, and extra chopped Chinese chives over the top. Serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free (if using gluten‑free gochujang)
Allergens: Eggs, Sesame
Ingredient Substitutions
- Instead of Cooked Rice: Cauliflower rice for low‑carb
- Instead of Kimchi: Sauerkraut with a splash of gochujang
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (¼ tsp)
- Instead of Chinese Chives: Green onions
- Instead of Peas: Edamame
- Instead of Sesame Oil: Peanut oil (for cooking) + a drizzle of toasted sesame oil
- Instead of Vegetable Oil: Canola oil
- Instead of Salt: Soy sauce (adds salt + umami)
- Instead of Sugar: Honey (tiny drizzle)
- Instead of Eggs: Tofu scramble for vegan version
- Instead of Toasted Sesame Seeds: Chopped peanuts
- Instead of Gochujang: Sriracha mixed with a pinch of miso
Equipment Needed
- Wok
- Flat Spatula
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Ensure the wok is smoking hot before adding aromatics to achieve proper wok‑hei.
- Break up day‑old rice thoroughly so grains stay separate.
- Fry the egg with a crisp edge while keeping the yolk soft.
Chef Tips from the Video
- Add a pinch of toasted sea salt at the end for extra crunch.
- For extra umami, splash a few drops of soy sauce or fish sauce during seasoning.
- If you like extra crunch, toss in a handful of sliced toasted almonds just before serving.
Troubleshooting
Rice turns mushy instead of fluffy.
Use day‑old, fully cooled rice and make sure the wok is hot enough before adding it. If needed, spread the rice in the wok and let it sit a few seconds to dry before tossing.
Kimchi makes the dish too wet.
Drain the kimchi well and pat dry with paper towels before adding to the wok.
Egg sticks to the wok.
Add a thin layer of oil and ensure the wok surface is hot but not smoking when the egg is added. Use a non‑stick wok or a well‑seasoned carbon steel wok.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a hot wok or skillet, adding a splash of oil.
Freezer: Not recommended; rice texture becomes mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and refrigerate rice a day ahead; it fries better.
- Pre‑chop garlic, ginger, and chives and store in a sealed container.
- Kimchi can be prepared weeks in advance; just drain before use.
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 over‑fermented kimchi. It embodies the Korean principle of minimizing waste while turning simple staples into a flavorful, comforting meal.
What are the traditional regional variations of Kimchi Fried Rice across Korea?
In the south, cooks often add pork belly or seafood, while in the north the dish may be lighter, using only vegetables and a raw egg yolk. Some regions prefer gochujang for heat, others rely on the natural spice of kimchi alone.
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 a side of kimchi or pickled radish. The runny yolk is mixed in at the table for extra richness.
During which Korean celebrations or occasions is Kimchi Fried Rice commonly enjoyed?
Kimchi fried rice is a popular comfort food for everyday meals, but it also appears during Chuseok (Korean Thanksgiving) and Lunar New Year when families have abundant kimchi and leftover rice from holiday feasts.
What authentic ingredients define Korean‑style Kimchi Fried Rice versus other Asian fried rice versions?
The key authentic ingredients are well‑fermented napa cabbage kimchi, gochujang (optional), Korean sesame oil, and often a fried egg on top. Chinese chives (or scallions) add a distinct Korean flavor that differs from the soy‑based seasonings in Chinese fried rice.
What other Korean dishes pair well with Kimchi Fried Rice?
Kimchi fried rice pairs nicely with Korean side dishes (banchan) such as seasoned spinach (sigeumchi namul), Korean cucumber salad (oi muchim), or a simple broth of seaweed soup (miyeok guk) to balance the heat.
What are the most common mistakes to avoid when making Kimchi Fried Rice at home?
Common mistakes include using freshly cooked rice (it clumps), adding too much kimchi liquid, and not heating the wok enough before stir‑frying. Each mistake leads to soggy rice and muted flavor.
Why does this Kimchi Fried Rice recipe use a smoking‑hot wok instead of medium heat?
A smoking‑hot wok creates the characteristic “wok‑hei” – a slightly charred, smoky flavor that lifts the dish. Medium heat would steam the rice rather than fry it, resulting in a softer texture.
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. Store it in an airtight container in the refrigerator and reheat quickly in a hot wok with a splash of oil. The egg should be fried fresh for the best texture.
What does the YouTube channel School of Wok specialize in?
The YouTube channel School of Wok focuses on high‑heat Asian cooking techniques, especially wok‑based stir‑fries, noodle dishes, and quick weeknight meals, teaching viewers how to master temperature control and flavor balance.
Last updated: September 6, 2026
