Kimchi Fried Rice
Chopped kimchi seasons hot rice and fully cooked egg, while sesame oil and scallion finish the pan.
AI-generated serving illustration; actual results may vary.
KoreanFood
10 minPrep
10 minCook
20 minTotal
EasyDifficulty
Ingredients
Method
- Break up rice clumps; drain and chop kimchi, reserving 1 tablespoon of its juice.
- Heat cooking oil over medium heat; scramble eggs until fully set and transfer to a plate.
- Stir-fry kimchi in the same pan for 2 minutes; add rice and reserved juice.
- Stir for 4–5 minutes until steaming throughout; return eggs and finish with sesame oil and scallion.
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Tips
- Use rice kept safely chilled rather than rice left overnight on the counter.
- Kimchi supplies salt; taste the finished rice before adding any extra seasoning.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.