Kimchi Fried Rice

I truly do love working on this blog but sometimes creating and writing new recipes to post to the blog five days a week can be a little draining on the creativity department. Sometimes I sit down to write my weekly menu and the paper remains blank for quite some time.  During times like this, I turn to family, friends and in the case of this fried rice, you all to give me some inspiration. You see back when I posted my recipe for Andouille and Shrimp Fried Rice a reader suggested that I try kimchi fried rice with a fried egg on top. Well, now is my chance to say thank you, because man on man was it good.

I personally have not had much experience with kimchi. Just in case you haven’t either, it is a popular Korean dish of fermented vegetables with seasonings. Most commonly the vegetable is cabbage and it is usually a little on the spicy side.  While it sounds like it might be a more exotic ingredient, I was able to find some at my local super market with no problem. It was in the refrigerated produce section. They had a spicy and a mild version, because I like heat I went with the spicy but you could always opt for the mild version to keep the spice down.

Note: This, like most fried rice, is best made with cold day old rice.

Kimchi Fried Rice Recipe

Serves 2 - 3 Prep Time: Cook Time:


  • 1 tablespoon peanut oil
  • 2 teaspoons sesame oil
  • 2 cups diced pork, raw (about 3 small pork chops)
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • 2 teaspoons soy sauce, divided
  • 2 teaspoons sambal oelek (optional)
  • 1 cup chopped kimchi
  • 2 cups cold left over rice
  • 2 tablespoons butter
  • 2 - 3 large eggs



In a large skillet, heat peanut and sesame oil over medium-high heat. Add pork and 1 teaspoon soy sauce, cook 3-4 minutes. Mix in garlic, green onions (reserving a few for garnish), sambal oelek (if using) and kimchi. Cook 5 minutes. Stir in rice and remaining soy sauce, mix well. If mixture seems too dry add a little (a teaspoon or two) of the juice from the kim chi jar. Reduce heat to low and cover to keep warm.


Meanwhile, melt butter in a separate skillet over medium heat. Once butter has melted carefully crack eggs into the pan and cook 3 - 4 minutes or until egg white is cooked and yolk is set. Season with salt and pepper if desired.


Divide the rice into servings, place one egg on top of each serving. Garnish with green onions. Serve.



Leave a Comment

  • Reply
    March 21, 2010 at 10:03 pm

    I finally found the your recipe Des, it sounds great! I might have to add some chopped spam or maybe tofu to it. Thanks for creating this recipe.

  • Reply
    February 25, 2010 at 1:28 pm

    Me love a runny egg over too. The Nasi Goreng (Indonesian Fried Rice) usually have one of these. You can try Tom Yum Fried Rice next. ;p

  • Reply
    February 23, 2010 at 12:46 pm

    this looks great! i never think to make kimchi fried rice when i make kimchi…next time for sure!

  • Reply
    Sook @ My Fabulous Recipes
    February 22, 2010 at 1:16 pm

    Woohoo! My favorite! I love kimchi fried rice. I have some kimchi in the fridge so I think I will have to make some tomorrow for lunch! :)

  • Reply
    February 22, 2010 at 12:23 pm

    I prefer gochujang which seems like a Korean version of sambal oelek. May even throw some myungnangjuht (Korean caviar) and use Spam for the meat. Spam is so bad but can be so good :) My best results just used butter for the cooking and a drizzle of sesame oil before serving :) Mmm comfort food.

    When I feel particularly lazy, rice, fried egg, and gochujang. Bi-bim bap without the fixings. :)

  • Reply
    Kitchen Monki Dan
    February 22, 2010 at 8:43 am

    A runny egg is the key! Great post… this definitely comfort food, korean style :)

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    Hi! I am Des! Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too. Read more »

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