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Korean easy kimchi fried rice close up

Kimchi Fried Rice

Easy kimchi fried rice is a popular Korean fried rice. This simple and easy kimchi fried rice recipe has detailed instructions and a video to show how to make Korean kimchi fried rice at home. 
Course Main Course, Side Dish
Cuisine Asian, Korean
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 263kcal
Author Tracy O.


  • 3 cups Cooked rice
  • 1 cup Homemade kimchi
  • ¼ cup Kimchi juice
  • 2 tablespoons Korean chili paste
  • 1 tablespoon Sesame oil
  • 1 tablespoon Vegetable oil (½ tablespoon for stir fry shallot and ½ tablespoon for stir fry eggs)
  • 2 Eggs
  • 1 Shallot (Medium sized)
  • 4 sticks Green onion
  • 1 teaspoon Roasted sesame seeds (Optional)
  • 1 sheet Korean roasted nori sheet (A4 sized, optional)


  • Cut 4 sticks of green onion and set it aside.
  • Dice 1 medium sized shallot.
  • Roughly cut 1 cup of homemade kimchi into pieces.
  • Beat 2 eggs in a container and set it aside.
  • Pour ½ tablespoon of vegetable oil into the wok and turn on medium high fire. Then, add the diced shallot. Stir fry them a little bit.
  • After that, add 3 cups of cooked rice into the wok and loosen up the rice.
  • Next, add the cut homemade kimchi and ¼ cup of kimchi juice. Stir fry them a little bit.
  • After, add 2 tablespoons of Korean chili paste. (Suggest to add a tablespoon at a time to your taste.) Then, stir fry it and make sure the paste mixes well with the rice. 
  • Pour 1 tablespoon of sesame oil and keep stir frying the rice. 
  • The following step, move the rice to the side of the wok. Pour ½ tablespoon of vegetable oil and the beaten eggs. Stir fried the eggs and mix with the rice.
  • Turn off fire. Add the cut green onion, 1 teaspoon of roasted sesame seeds and mix them. 
  • Lastly, cut a big roasted Korean nori sheet (like A4 size) into strips. Put on top of the rice and ready to serve. 



Cooking tips for how to make kimchi fried rice? 

  • It's best to use cooked leftover rice. If it is refrigerated, take the rice out of the fridge for 30 minutes before cooking. Or, you can cover with a wet paper towel and microwave for a minute to soften the rice. 
  • Since I use homemade kimchi, the taste may be slightly different. Therefore, add Korean chili paste to your taste.
  • I love to use shallot to stir fried rice because it gives a great aroma to the rice. However, you can use onion if you want to substitute. 
  • Roast nori sheets and sesame seeds are optional, you don’t have to add them. 


Calories: 263kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 36mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg