Bought a jar of kimchi and wondering what to do with it beyond a side dish? Kimchi fried rice turns it into a warm meal with rice, a little oil and an optional egg. You do not need a wok or a long list of sauces.

What is kimchi fried rice?

Korea Tourism Organization describes kimchibokkeumbap (김치볶음밥) as cooked rice stir-fried with kimchi. The jar supplies much of the seasoning, so start small with extra salty or spicy ingredients. This is a simple home-style version, not a claim that every Korean household makes it the same way.

Ingredients for this two-serving recipe

Use 300 g cooked rice, 150 g chopped napa-cabbage kimchi, 1 tablespoon neutral oil, 1 sliced scallion and up to 1 tablespoon liquid from the kimchi jar. Optional: 1 teaspoon gochujang, 1 teaspoon toasted sesame oil, 2 eggs and another teaspoon of neutral oil for the eggs. A tablespoon here is 15 ml; a teaspoon is 5 ml.

A tangier kimchi gives a stronger flavor, but do not confuse fermentation with spoilage: follow the storage directions and use-by information on the jar. For less heat, choose a milder kimchi and leave out the gochujang. There is no need to add fish sauce simply because another recipe uses it.

How to make kimchi fried rice

1. Prepare everything first. Break up cold rice with a clean spoon and chop long kimchi pieces. Keep the rice refrigerated until you are ready to cook; do not leave it out to dry overnight.

2. Start with the kimchi. Warm the tablespoon of oil in a large skillet over medium heat. Stir the scallion and kimchi until the cabbage softens and excess liquid reduces. Lower the heat if it starts sticking or scorching.

3. Add the rice. Fold in the rice and, if wanted, gochujang. Add the kimchi liquid a little at a time rather than pouring it all in. Stir and separate the grains until the dish is heated evenly; previously cooked rice should reach 74°C / 165°F, checked with a food thermometer.

4. Finish and serve. Turn off the heat and add the optional sesame oil. Taste before adding any extra salt. If using eggs, cook them separately in the additional oil until both white and yolk are firm, then put one on each portion. Serve straight away.

Why does the rice turn wet?

A crowded pan and a generous pour of kimchi liquid can leave the grains steaming in sauce. Use a wide skillet, drain very wet kimchi before weighing it, and add its liquid gradually. The result need not be completely dry; aim for evenly seasoned grains rather than a puddle.

Rice safety and allergies

Following the UK Food Standards Agency’s conservative rice guidance, chill cooked rice promptly, ideally within an hour, refrigerate and use within 24 hours of its original cooking. Reheat only once. Frying cannot rescue improperly stored rice. Check USDA reheating guidance and egg safety advice too.

Kimchi may contain fish or shrimp; gochujang may contain wheat and soy. Sesame oil and eggs add their own allergens. Read every label. For a vegan version, use explicitly vegan kimchi and suitable seasonings, and omit the egg.

For another cook’s approach, see Just One Cookbook’s kimchi fried rice. Quantities and wording here are a separate simplified version; this article does not claim a kitchen test or a measured cooking time.

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