Classic Kimchi Fried Rice Recipe with Eggs and Green Onions

The first time I made a Kimchi Fried Rice Recipe, I was surprised by how much flavor came from just a few simple ingredients. I used leftover rice and a jar of kimchi, and the dish came together in minutes. My first mistake, though, was using mild kimchi that was too fresh; it didn’t have enough punch. That taught me that well-fermented kimchi, with its tangy depth, is what makes the dish truly shine.

This recipe is for anyone who loves a quick, bold, and comforting meal perfect for busy weeknights, lazy weekends, or when you want something satisfying with a little kick.

Difficulty: Easy

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 3

Course: Main Course

Cuisine: Korean

Calories: 380

Ingredients Method Video Notes

Ingredients

3 cups cooked short-grain rice day-old is best
1 cup kimchi chopped (well-fermented preferred).
2 tbsp kimchi juice from the jar
2 TBSP vegetable oil or sesame oil for extra flavor
2 garlic cloves minced
1 tbsp. Gochujang a Korean red chili paste.
1 tbsp soy sauce
2 green onions sliced
2 eggs for topping, optional
Sesame seeds for garnish

Method

Prep rice. Break up the cold rice into loose grains.
Cook the aromatics. Heat the oil in a skillet, and sauté the garlic for 30 seconds.
Add kimchi. Stir-fry chopped kimchi for 2–3 minutes until slightly caramelized.
Flavor base. Stir in gochujang, kimchi juice, and soy sauce.
Add rice. Toss rice into the pan, breaking up clumps, and stir-fry until evenly coated and heated through.
Finish. Mix in half the green onions, then remove from the heat.
Top & serve. Garnish with fried eggs, sesame seeds, and the remaining green onions.

Video

Notes

Lesson learned: Fresh kimchi is too mild; use aged, sour kimchi for depth.

Rice tip: Day-old rice fries better; fresh rice turns mushy.

Spice level: Adjust the gochujang to mild or fiery heat.

Protein boost: Spam or bacon adds savory richness, but tofu works for a vegetarian version.