Kimchi Fried Rice in black bowl with wooden spoon


One of the first Korean dish I learned to make for myself as a college student and I made it for myself often whenever I had the time or needed some Korean food fix. It is a very satisfying dish and yet it’s pretty easy to make. 

Course Lunch, rice
Cuisine Korean
Keyword easy prep, easy rice, gochujang, one dish meal, simple, sour kimchi
KoreanCategory Bap (밥)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 377 kcal
Author JinJoo Lee


  • 2 cup cooked rice (leftover cold rice is best)
  • 1 1/2 cup old kimchi (신김치 shin kimchi)
  • 2 Tbsp canola or vegetable oil
  • 1-2 tsp korean red chili paste (고추장 gochoojang) (optional)
  • 1 tsp sugar
  • 1 tsp toasted sesame seeds (볶은깨 Bokeun Kkae)
  • 1 sheet dried seaweed or nori (김 Kim) (optional)
  • 1 egg (optional)


  1. Cut up kimchi into bite size strips.

  2. Measure about 1 1/2 C of cut kimchi (more or less to taste) and 2 C of leftover rice.

  3. If you want to add eggs to your fried rice, cook them first. Just add little oil (1 tsp) and an egg to pan, break it up and cook until they are done. Set aside.

  4. Heat 2 T of oil in frying pan over medium high heat. Add kimchi, sugar and gochoojang and stir fry for 5 min. or until the kimchi becomes soft and a slightly translucent. Omit gochoojang or use less gochoojang to make it less spicy.

  5. Turn heat to low and add rice to pan. Break up and press down the rice with a spatula or spoon to mix it with the kimchi.

  6. Once kimchi and rice are all mixed in, add the scrambled egg. Taste a bit of the rice – you can add more rice if it’s too salty or spicy. Be sure to add a bit more oil if you add more rice.

  7. Add toasted sesame seeds and torn pieces of toasted seaweed/nori to rice mixture. Use plain, unsalted dried, toasted seaweed(kim) if you can. The roasted seaweed with oil and salt can make the fried rice too salty so be careful not to use too much. Increase the heat back to medium and leave it unturned for 3-4 min to make the bottom part a little burnt.

Recipe Notes


Nutrition Facts
Amount Per Serving
Calories 377 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Cholesterol 81mg27%
Sodium 34mg1%
Potassium 85mg2%
Carbohydrates 47g16%
Sugar 2g2%
Protein 7g14%
Vitamin A 185IU4%
Vitamin C 0.5mg1%
Calcium 38mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.