easy kimchi fried rice with fried egg and green onion garnish in bowl with spoon
Kimchi Fried Rice
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Fast, tasty, and dead simple to make. Make Easy Kimchi Fried Rice and put dinner on the table in 15 minutes! Korean comfort food at its best.

Course: Dinner, Lunch, Snack
Cuisine: Korean
Keyword: Kimchi, Kimchi Fried Rice
Servings: 2
Author: The Subversive Table
  • 3 cups cooked rice cold (not freshly cooked)
  • 1 1/2 cups kimchi + kimchi juice (extra juicy) old, mature kimchi preferred
  • 1/2 cup pork (ground pork, sausage, bacon, hot dog, spam, etc.) spam preferred, but any kind will do
Additional Ingredients
  • sesame seed oil
  • sesame seeds
  • green onion sliced
  • neutral cooking oil
  • 1-2 Tbsp gochujang (if needed)
  1. Heat non-stick pan or cast-iron skillet to medium-high heat.  Add oil to coat the bottom of the pan, about 1-2 Tb.  

    Add pork and let it sizzle away.  If the pork is fully cooked, let it heat up and brown a bit on the edges.  If the pork is raw, cook thoroughly until no pink remains.

    fried spam in cast iron wok with spatula
  2. Add kimchi and the kimchi juice.  Mix thoroughly with pork and cook down until kimchi has softened and juice has reduced somewhat, about 5 minutes.

    easy kimchi fried rice in cast iron wok with spatula
  3. Add cold rice.  Break up with a wooden spoon until no clumps remain.  Mix thoroughly with kimchi and pork mixture.  Taste and adjust seasoning, adding more kimchi juice or 1-2 Tbsp of Gochujang if necessary.   

    kimchi fried rice in cast iron wok
  4. Remove from heat.  Add sesame seed oil (about 1-2 Tb), sesame seeds, and sliced green onion.  Top with a fried egg and sriracha, if desired.  Enjoy!

    easy kimchi fried rice with fried egg and green onion garnish in bowl with spoon
Recipe Notes

This is a great way to use old, sour kimchi and leftover rice, as well as odd bits of pork that are hanging around in your fridge. If you do not have leftover rice that has been refrigerated, you can make rice and then spread it on a baking sheet to cool in the fridge. Thanks to America's Test Kitchen for this tip!