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Kimchi fried rice

Prep Time:

10 Minutes

Cook Time:

6 Minutes


2 Servings



About the Recipe

Is there anyone out there who doesn't like kimchi? There's a pot in my fridge all the time. Normally, it gets used as one of a number of side dishes and eaten with rice but now and again, I like to use it in other ways and this is one of them. My fridge usually has a tub of one or two day old rice in it as well and as everyone knows, refridgerated rice can be very dry. Rather than throw it away (Heavens no!) I fry it and one of the best things to add is kimchi. This makes for an easy and tasty lunch or supper and the kimchi does all the flavouring for you. This is often served in Korea with an egg but if you're watching your calories, then just go with the fried rice


400g cooked rice

2 spring onions, rinsed & trimmed

1 tbsp sesame oil

1 clove of garlic, minced

150g kimchi

1 tsp soy sauce

2 tsp vegetable oil

2 eggs

1 tbsp toasted sesame oil


finely chop the spring onions

heat the sesame oil in a frying pan, add the garlic and fry for 30 seconds

add the cooked rice, kimchi & spring onion (leaving about 1 tbsp of spring onion for the topping when you serve.) mix everything together well while frying for 1-2 mins

add the soy sauce and mix again

heat the veg oil in another frying pan and fry the eggs

your dish is ready. to serve, place 1/2 the kimchi rice on each plate and top with a fried egg, then sprinkle with the reserved chopped spring onions & sesame seeds

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