Kimchi Fried Rice


  • Short-grain rice (overnight)
  • Garlic
  • Kimchi
  • Vegetable oil
  • Sesame oil


  • Water
  • Light soy sauce
  • Kimchi juice (from the kimchi jar)
  • Gochujang (Korean chilli paste)


Side Dish: Fried egg / sunny side up
1 tbsp chopped spring onions


PREPARE (Overnight; 10 mins)

    1. Cooked 1 cup of short-grain rice with 1 cup water; refrigerate overnight
    2. Chop up 3 cloves of garlic
    3. Chop up 1 cup of kimchi chopped into bite-sized pieces
    4. Prepare sauce and mix sauce well into a smooth paste
      • 1/4 cup water
      • 1/2 tsp light soy sauce
      • 1 tbsp kimchi juice (from the kimchi jar)
      • 1 tbsp gochujang (Korean chilli paste)

    COOK (15 mins)

      Fried Egg / Sunny Side Up: Heat and grease a cooking pan. Crack the egg(s) into the pan, careful not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.
        Kimchi Fried Rice:
        1. Heat 1 tbsp vegetable oil in wok. 
        2. Stir fry garlic for 30 seconds.
        3. Add kimchi, cover with lid and simmer for 1 minute.
        4. Add rice and pour sauce over the rice.
        5. Stir fry on high heat until the rice is dry and absorbs the sauce evenly.
        6. Serve on plates/bowls. Drizzle 1/2 tbsp sesame oil over the rice. 
        7. Garnish with fried egg, and spring onions.
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