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Kimchi Fried Rice.

Cook time will be longer if making/adding a fried egg.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Cuisine: Korean
Servings: 4
Author: Hip Foodie Mom


  • 1 tablespoon sesame oil plus more for drizzling on rice
  • 1-2 cups cubed chicken beef or pork (I highly recommend using pork shoulder)
  • 3 cups day-old cooked brown or white short grain rice I used brown rice; and if it's not a day old, don't sweat it
  • 1 to 1 1/2 cup roughly chopped kimchi plus some reserved juice
  • 2-3 teaspoons sesame oil
  • 1-2 teaspoons low sodium soy sauce
  • Scallions or chives for garnish
  • Fried eggs optional


  • Heat oil in a wok or a large skillet over medium-high heat. Add your meat and cook, stirring occasionally, until cooked through and nicely browned, for about 4-5 minutes.
  • Meanwhile, place cooked rice in a large bowl and drizzle with a little sesame oil. Using your hands, gently message the oil into the rice, tossing a few times. You want to try to separate the rice without smushing it.
  • To the wok, add the chopped kimchi and juice and stir to toss. Add the rice and toss to coat, distributing the ingredients evenly. Allow the rice to cook for about 8-10 minutes, tossing halfway through, or as needed, to keep the bottom of the rice from sticking and burning.
  • Drizzle in the sesame oil and soy sauce, and toss to distribute evenly. Cook for another 3-5 minutes, tossing as needed. Taste for seasoning, and add a little more of sesame oil and/or soy sauce, if needed.
  • A lot of people eat their kimchi fried rice with a fried egg on top so - if you want to add the egg: In a small pan, fry your eggs and use to top the kimchi fried rice. Garnish your fried rice with the scallions or chives. Serve immediately.