Kimchi Fried Rice

Published: 02/26/2020
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Get a taste of Korea! Learn how to make simply delicious Korean Kimchi Fried Rice. If you have the right ingredients in your fridge and pantry, this can be cooked in 15 minutes! And it will be better than any Asian take away.

kimchi fried rice served in a shallow round bowl with a bamboo spoon

So what is Kimchi?

Just in case you are wondering “What is Kimchi?”, Kimuchi is a well known Korean fermented food. Vegetables such as napa cabbage, radish, scallions are salted and fermented with garlic, ginger and Korean seasonings. Similar to the way that Sauerkraut is made.

Kimchi served in a small bowl and a commercial kimchi container

Where Can I Get Kimuchi?

Kimchi is available from Asian, Japanese and Korean grocery stores. I purchase kimchi from the local Japanese grocery stores. If there aren’t any stores near you, you can purchase Organic Raw Vegan Kimchi online. Also, why not make your own kimchi at home so that you know your kimchi is free from MSG and additives.

pork slices, kimchi, rice, nira, sesame seeds oil, mayonnaise, soy sauce, sesame seeds in small bowls and an egg

Ingredients

Obviously you need rice and kimchi. Then add some source of protein and other condiments that enhance the overall flavor.

Rice

The best rice for any flavored fried rice is leftover rice. Because leftover rice has less moisture. We don’t want to make soggy fried rice. So if you are going to use freshly cooked plain rice, either cook the rice with slightly less water or microwave the cooked rice without any lid to remove moisture.

Plain steamed rice in wooden tub

Kimchi

Well fermented and ripened kimchi is ideal for flavoring the fried rice. So we need to include a little bit of kimchi juice as well. Because the juice will season the plain rice and other ingredients.

chopped up kimchi on the left and kimchi juice in a small bowl on the right

Source of Protein

My choice is Pork and Egg. Why? Because pork flavor is compatible with the sourness of kimchi. Any pork cut or bacon is great. And well-fermented mature kimchi is great for kimchi fried rice. Egg makes the chili spice in kimchi milder. Some recipes put an egg on top, but I like fried eggs and mix them into the fried rice.

slicing pork on a chopping baord

Garlic Chives

Garlic chives are called “Nira” in Japanese and also are known as Chinese chives. It has flat broader grass-like leaves. It is often added to Gyoza because it has a subtle garlic flavor. You can buy fresh Garlic Chives from Asian grocery stores. Or you can substitute with scallions and add garlic.

Garlic Chives added to kimchi fried rice being cooked in a frying pan

Seasonings

Seasonings for making kimchi fried rice are Sesame oil, sesame seeds, soy sauce, and Japanese mayonnaise. Sesame oil adds a nutty aroma and flavor. Adding Japanese mayonnaise (step by step photos 6 and 7) in any fried rice recipe is my secret to separating each rice grain to make a super delicious fried rice every time.

two sesame seeds oil bottles

5 Top Tips

TIP 1. Cut Ingredients to Similar Sizes

Cut all ingredients to a similar size so that all ingredients heat through evenly. Step by step photos 1- 4.

4 photos showing chopping up kimchi and pork

TIP 2. Keep the Kimchi Juice

Actually the kimchi juice is the main seasoning. The sourness of the kimchi juice will neutralize the greasiness of pork or bacon that you use. We should include about 1 tbsp of kimchi juice (step by step photo 3).

4 photos showing beating an egg, mixing mayonnaise into a bowl of rice and adding sesame seeds oil into a frying pan

TIP 3. Mix Japanese Mayonnaise to Rice

The reason for using Japanese mayonnaise is to separate the rice grains. Japanese mayonnaise is made from egg yolks and oil. The egg yolks and emulsified vegetable oil coat each grain of rice when it is fried with mayonnaise. So the Japanese mayonnaise really separates the rice grains. (Step by step photos 6 & 7)

4 photos showing frying pork meat, adding kimchi to fry, and adding egg to fry all together.

TIP 4. Stir Fry Pork and Kimchi Well

Stir fry pork and kimchi well until the moisture of the kimchi evaporates and the pork also absorbs the umami flavor of kimuchi. Then add the beaten egg and the egg will also absorb the kimchi flavor also. This will result in all grains separated and delicious fried rice. (Step by step photos 9-12)

4 photos showing adding rice, chinese chives, and sesame seeds and frying in a frying pan

TIP 5. Season with Soy Sauce

Finally, season with soy sauce and enhance the flavor with garlic chives and sesame seeds. (Step by step photos. 17-19)

4 photos showing adding sesame seeds, and soy sauce to combine all together and serving into a shallow bowl.

What to serve with

I usually serve with a simple soup, a side dish, and pickles. Below are some of my soup recipes you might wish to try:

Japanese clear soup with Manila clams is served in a wooden bowl with a pair of chopsticks

Stay Connected

If you made the Kimchi fried rice and liked it, please leave a comment below and give the recipe 5-star ratings!

kimchi fried rice served in a shallow bowl and a wooden spoon scooping out

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kimchi fried rice served in a shallow round bowl with a bamboo spoon

Kimchi Fried Rice キムチの焼き飯

5 from 14 votes
Learn how to make delicious Kimchi fried rice in under 15 minutes. Follow this step by step recipe, photos and three special tips for success.

Video

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1

Ingredients

  • 1cup/150g cooked rice
  • 1/2 tbsp Japanese mayonnaise *4
  • 1/3cup/70g kimchi *1
  • 1 egg (beaten)
  • 1.8oz/50g thinly sliced pork *2
  • 1 tbsp chopped garlic chives *3
  • 1 tbs sesame seed oil
  • 1/2 tbs Japanese mayonnaise
  • 1 tbsp Sesame seeds oil
  • 1 tbsp Roasted white sesame seeds
  • 1/2 tbsp soy sauce
Metric – US Customary

Instructions

  • Chop the kimchi into smaller sizes and set aside with kimchi juice.
  • Slice the pork to similar size to chopped kimchi.
  • Beat the egg in a small bowl, then set aside. Add Japanese mayonnaise to the cooked rice and stir them well and set aside. As shown in the photo in the post.
  • Heat the sesame seed oil in a frying pan over high heat.
  • Add the sliced pork to cook. When the pork is cooked, add Kimchi with juice to the pan.
  • Stir fry the pork and kimchi well until all liquid evaporate and is absorbed by the pork.
  • Move the pork and kimchi to the side of the pan and add the beaten egg to the center of the pan.
  • When the egg is half set, break it a little with a wooden spatula and add the rice to the pan.
  • Stir fry all together until the rice grains are well separated and all ingredients are tossed evenly.
  • Add garlic chives and sesame seeds to toss.
  • Add soy sauce and mix well.
  • Turn the heat off and serve in a bowl. *5

Notes

*1 Kimuchi can be bought from any asian grocery stores. Matured kimchi will give a  better result. Include about 1 tbsp of kimchi juice. 
*2 You can buy thinly sliced pork from Korean butchers. If you can not access any, slice half frozen meat thinly as much as you can with a sharp knife. Alternatively, you can substitute pork with bacon. 
*3 Garlic chives are also called “Chinese Chives”. If you can not find these chives easily, substitute with chopped scallions and add minced garlic. Add minced garlic before you add pork to the frying pan to make it more aromatic. 
*4 I recommend to use Japanese mayonnaise. Japanese mayonnaise is different from ordinary mayonnaise, because they are made from egg yolk, not from whole egg. The egg yolks and emulsified vegetable oil coat each grain of rice thus, separates the rice grains. You will not taste any mayonnaise. 
*5 If you prefer to put fried egg on top of the kimchi fried rice, skip the adding egg part, make fried egg in a different pan and place the fried egg on top of the rice to serve. 
Click here to add your own private notes.

Nutrition

Calories: 576kcal · Carbohydrates: 3g · Protein: 17g · Fat: 56g · Saturated Fat: 17g · Cholesterol: 205mg · Sodium: 687mg · Potassium: 250mg · Fiber: 1g · Sugar: 1g · Vitamin A: 368IU · Vitamin C: 2mg · Calcium: 103mg · Iron: 2mg
Author: Shihoko | Chopstick Chronicles
Course: Rice, Rice dish
Cuisine: Japanese, Korean
Did You Make This Recipe?I want to see it! Tag @chopstickchronicles on social media!

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Shihoko Ura of Chopstick Chronicles
About The Author

Shihoko Ura

Shihoko Ura is a Japanese home cook and cookbook author with a passion for food and photography. She shares her authentic and beloved recipes with step-by-step guides and helpful tips so you too can make delicious Japanese food at home. Her recipes have featured in The Japan Times, Buzzfeed, and Country Living.

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Questions and Reviews

  1. I just found your website and can’t stop bookmarking recipes to try.

    In this recipe mayonnaise is listed twice, but I’m assuming 1/2 TB is all that is used.

    Thank you!

    Reply

    1. Hello Mary, Thank you for cooking with my recipes:D yes you are right. I will fix the recipe. Thank you for bringing my attention to it.

      Reply

  2. Hi! I just made this and topped it instead with a fried egg and runny yolk and a dash of nori furikake and some chili sauce on the side. The perfect lunch! Thank you for all the wonderful recipes.

    Reply

  4. 5 stars
    Your recipes are absolutely fantastic, and your directions are so thorough. So far I’ve made the shokane (about 10 times) and it is perfect sliced bread for sandwiches, etc. The gyoza was perfect and I even made the wrappers from scratch – thanks to your great instructions the came out beautifully; I just took my time. My husband has been asking for more! Anyway, my question regarding this recipe (kimchi fried rice) is about the pork? Would it be a bad idea to use thin bacon? Or maybe pancetta? Thank you for having this website.

    Reply

    1. Thank you Lori 😀 you can use Bacon or pancetta and they are great idea but you need to reduce the salt amount.

      Reply

  6. 5 stars
    Having fried rice in the morning is not hassle to prepare .You can add more topping if you want.

    Reply