{"id":7481,"date":"2025-07-13T10:00:33","date_gmt":"2025-07-13T00:00:33","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7481"},"modified":"2025-07-13T10:52:27","modified_gmt":"2025-07-13T00:52:27","slug":"kimchi-fried-rice","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/rice-dinner\/kimchi-fried-rice\/","title":{"rendered":"Kimchi Fried Rice"},"content":{"rendered":"\n

Korean food is so popular at the moment! It\u2019s big flavors are sweeping the world in the form of their amazing Fried Chicken, deliciously grilled meats, and of course, Kimchi Fried Rice! This delectable dish is packed full of big flavors, with the bitterness of the Kimchi contrasting perfectly with the rich, sweet flavors of that amazing Korean Chili Paste known as Gochujang

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

What Ingredients are used when making Kimchi Fried Rice?<\/h2>\n\n\n\n

What is great about Kimchi Fried Rice is how few ingredients are required, yet the flavors are so bold and pronounced. To make this dish you\u2019ll need Rice, Kimchi, Onion, Celery, Gochujang, and Sesame Oil. These ingredients will form the core of the flavors for the Rice

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We add a few additional ingredients for added flavor, texture, and visual appeal. For starters, we are adding Chinese Sausage (known as Lap Cheong) which is roughly sliced and pan fried to kick off the dish. The Chinese Sausage is not a traditional ingredient in Kimchi Fried Rice, but it is a classic ingredient used in traditional Chinese Fried Rice

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\"Kimchee
We add Chinese Sausage to our Kimchi Fried Rice for some sweetness to balance out the bitterness of the Kimchee<\/figcaption><\/figure>\n<\/div>\n\n\n

I love the sweetness it adds to the dish and offers a brilliant balance to the bitterness of the Kimchee. Personally, I think adding Chinese Sausage to any fried rice is an absolute mandatory addition

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Scallions, Sesame Seeds, and a Fried Egg are the other finishing touches added to the dish. The Scallions and Sesame Seeds are more there for texture and presentation, as they\u2019re added to the dish right before serving. Topping Kimchi Fried Rice with a Fried Egg is a very traditional way to serve it. The Egg is cooked sunny side up so that the runny yolk will break up and add even more luxurious flavors and silkiness to the dish

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How to make Kimchi Fried Rice<\/h2>\n\n\n\n

Like all Fried Rice dishes, this one will come together very quickly. You want your pan (or preferably a wok) super-hot, so the ingredients cook fast. It is highly recommended to prepare all of your ingredients and have them ready to go before you heat up the pan. This way the cooking process will be smooth and effortless

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Begin by frying off the Chinese Sausage in the pan. The oiliness and fattiness of this ingredient is perfect to kick off the dish. When it fries all the Pork Fat from the Sausage renders out and will replicate using Oil or Butter in the pan, which is perfect to fry off your Onion, which is added next

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Fry all this for a few minutes and then in goes the Kimchi. You want to be quite aggressive with the Kimchi quantity when making Kimchi Fried Rice (which kind of goes without saying). For our recipe we used about 1 \u00bd cups, or 330g of Kimchi. Roughly chop it up, but not too much then add it to the frying pan

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Always use Day old Rice when making Fried Rice, it will achieve a much better texture<\/figcaption><\/figure>\n<\/div>\n\n\n

Use day old Rice when making Fried Rice<\/h2>\n\n\n\n

Once the Kimchee is added to the pan, in goes the Rice. Now, it\u2019s important that you use Rice that has previously been cooked and cooled. The reason for this is the pre-cooked Rice is going to maintain its shape and structure a lot better than freshly cooked Rice. Eg: it won\u2019t turn into mush when its fried

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This dish is therefore perfect for cooking as a lunch with leftover steamed Rice. If you don\u2019t have any leftover Rice, you can simply prepare some steamed Rice about an hour before you start cooking. Let it cool and it\u2019ll be good to use. You can check out our recipe on how to make perfect Steamed Rice here<\/a>

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The key to great Korean Fried Rice \u2013 Gochujang!<\/h2>\n\n\n\n

The next ingredient is a critical ingredient in Korean cooking. Known as Gochujang, it is a brilliant burgundy red colored paste made from Chili and fermented Soybean. It has a wonderful, sweet flavor and gives so many Korean dishes it\u2019s hallmark red color. We use 2 heaped tbsp. for this recipe which is added to the pan and mixed through until dissolved

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Once the Gochujang is incorporated, finish the dish by adding some Kimchi Juice from the container (try to get about 2 tbsp. of it if you can) and then a splash of Sesame Oil. Don\u2019t add too much Sesame Oil, as it\u2019s one of the most powerful ingredients you can use in cooking. It can easily overpower a dish, so about \u00bd tsp. is enough

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To finish the Kimchi Fried Rice, top each bowl off with a perfectly Fried Egg<\/figcaption><\/figure>\n<\/div>\n\n\n

Plating your Kimchi Fried Rice<\/h2>\n\n\n\n

The dish is now done! The whole cooking process takes about 10 minutes, yet the flavors in this Rice dish are so developed and amazing. To finish the dish, I like to add the freshly diced Scallions to the pan \/ wok and mix them through. This will help to take a little bit of the fresh Oniony \u2018bite\u2019 off their flavor

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Plate a few large spoonful\u2019s of the Rice into individual serving bowls and then top each with a Fried Sunnyside up Egg. Sprinkle the plate with some Sesame Seeds and it\u2019s ready to serve!

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Timing the Fried Eggs alongside the Fried Rice cooking can be a challenge. You can attempt to cook both simultaneously, but you can also cook the Eggs once the Rice is done. The Fried Rice is going to stay hot for a lot longer than a cooked Egg, so just set it aside while you fry up a few Eggs. Place them on top of the Fried Rice and then it\u2019s time to tuck in!

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