Kimchi Fried Rice

Kathryn Joel Recipe

Tonight my dinner at home was Kimchi Rice, served with a Fried Egg. This is an absolute favourite in my household, inspired by our lovely friend Mai Nguyen who teaches this recipe in her ever popular Asian Favourites cooking class. And the prep is super easy – get your family to pitch in (my son did all the chopping, and cooked the fried eggs) and your dinner will be ready in a pinch.

For a 6 cup yield of cooked rice, use about 3 cups of uncooked rice.  Wash your rice before you cook it – place it in a large bowl and cover with water, gently swirling it with your hand then pouring off the water. Repeat about 10 times, until the water is clear. Then cook your rice in a rice cooker. If you’re cooking it on the stove, use a pot with a tight fitting lid with a 1 to 1.5 ratio of rice to water. Combine the rice and water and bring to a boil. Stir and reduce the heat to low, then cover and cook for 15 minutes. Turn off the heat, leaving the lid on, and allow to steam for 10 minutes before fluffing the rice with a flat spoon.

Kimchi Fried Rice

6 cups cooked jasmine rice

1 1/2 to 2  cups kimchi, chopped

1 large onion, or 2 small, chopped

1/3 cup gochujang

1/2 cup water

2 tbsp sesame oil

2 tbsp sugar, or to taste

1 bunch green onions, cleaned and sliced

Lime juice and zest, to taste

1/2 bunch cilantro, leaves picked

Small handful sesame seeds (optional)

Cooking oil (peanut, grapeseed, canola …. Something with a high smoke point)

Salt to taste

Fried eggs, to serve


Heat a dry pan and add the (optional) sesame seeds then toast briefly, keeping the pan moving so the seeds don’t burn, and transfer quickly to a bowl (they will burn in the heat of the pan if you don’t transfer them quickly).

In a small bowl, combine the gochujang and water.

Heat a wok, or large sauté pan, over a high heat then add a generous glug of oil.

Add the onion, seasoning with salt and sugar, and cook just until nicely browned.

Add additional oil as needed, pouring it around the sides of the wok or pan so that it starts to sizzle on the sides of the pan.

Add the rice and stir fry until heated through and lightly browned, stirring.

Add the gochujang, stirring to combine, then the kimchi.

Add the sesame oil and season to taste with salt, sugar, lime juice and lime zest.

Removed from heat and stir in the green onion.

Serve with a fried egg, garnished with the (optional) sesame seeds, and cilantro.