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Kimchi Fried Rice

Kimchi fried rice, loved by many, is an inexpensive, simple and extremely delicious Korean dish. Usually topped with a fried egg or as we sometimes call it sunny side up, is my kind of ultimate fast food. I absolutely love Kimchi Bokkeumbap (김치 볶음밥) or in literal translation Kimchi fried rice.

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Sandra Mihic


  • 1/2 cup 115g Smoked Bacon, sliced/cubed
  • 1 cup 200g Kimchi, chopped
  • 2 Green onions chopped (reserve some for garnish)
  • 2 cups 500g Cooked Rice
  • 1/3 cup 78ml Kimchi Juice
  • 1 teaspoon Korean Chili Flakes
  • 1 teaspoon Korean Chili Paste more if you like spicier
  • A drizzle of Sesame Oil
  • 1 Fried egg per serving.

Garnish options:

  • Scallions
  • Toasted Sesame Seeds
  • Chili flakes
  • Kim/Nori Dry, toasted Seaweed


  1. If you do not have leftover rice, cook rice. I used short grain premium rice.
  2. Preheat your wok, skillet or any frying pan. If you are using bacon there is no need to add any other oil at this time. Add 1/2 cup (115g) of Smoked Bacon, sliced/cubed, and cook until edges of the bacon are almost crispy - Minute or two on the medium-high.
  3. Add chopped kimchi, and stir-fry for a minute.
  4. Add chopped scallions, stir.
  5. Add about 2 cups (500g) of Cooked Rice, and stir to coat.
  6. Pour in 1/3 cup (78ml) of kimchi juice. Stir! Let it cook for a couple of minutes, on the medium-high heat.
  7. Sprinkle on top Korean chili flakes, a drizzle of sesame oil, and add Korean chili paste (add more if you like it spicier).
  8. Mix it all together, garnish with some more green onions, and sesame seeds. Set aside.
  9. Fry an egg/s and serve one egg per serving over the Kimchi Fried Rice.
  10. Garnish with scallions, sesame seeds/oil, chili flakes. You can add toasted, dry seaweed, too.

Recipe Notes

If you do not eat meat use vegan kimchi and maybe add mushrooms and other veggies.