Kimchi Fried Rice

One of my best friends growing up was Korean. HI JANIE! We would spent a lot of time at her house because her parents pretty much let us do whatever we wanted. We would sleep at Jane’s and sneak out to do, well, pretty much nothing. When I would tell my mom that I was crashing at Jane’s, she knew that we were up to something.

My friends and I would always go into each other’s fridges, grab whatever we desired and proceed to polish it off. At Jessica’s place, it was always left over Chinese food. At my place, it was tuna fish, string cheese, and small cans of Arizona Iced Tea. At Jane’s, I would destroy the kimchi.

I was in fourth grade the first time I had kimchi at Jane’s. For some reason though, I always thought that drinking milk with it was an amazing idea. It was not. I was in fourth grade the first time I got heartburn.

I love Korean food. I mean LOVE. It’s spicy, garlic-y, and always full of flavor. I’ve been obsessed with it for years now.

I used to get Korean food for lunch with my mom at least once a week. And, then we would go with the whole family for dinner at least twice a month.

Our order normally consisted of kimchi pancake, japchae, bulgogi, and soon doo boo ji gae. All amazing. I occasionally order a steamed egg or the rice cake soup. I know, that rice cake soup is normally only eaten on New Year’s but it’s just as good on July 21st.

I recently discovered this awesome blog all about Korean food called Bap Story. I fell in love. This recipe is adapted from there. Go out there and try some Korean Food. Oh, and Colette, we need to go back to that place really soon.

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Kimchi Fried Rice

 adapted from Bap Story
Makes 4 servings

4 cups kimchi
4 cups cooked white rice (I like to use the sushi grade rice)
2 TBSP vegetable oil
1 TBSP butter
1 1/2 TBSP red pepper paste (you can also use kimchi base or the liquid in the kimchi jar)
1 1/2 TBSP sesame oil
Salt and Pepper to taste


1 TBSP vegetable oil
4 eggs
3 scallions, sliced thinly

Heat the vegetable oil in a medium-large frying pan or skillet over medium-high heat. Add the kimchi and saute for about 3-4 minutes until heated through. Add the red pepper paste and the butter and mix through the kimchi.

Add the cooked rice and mix well until the rice is evenly coated. Add the sesame oil, salt and pepper and mix again. Spread the rice evenly on the pan and let sit for about 4-5 minutes until the bottom is crispy and browned. 

While the rice is crisping, heat a medium size pan with the vegetable oil over medium-high heat. Fry the eggs, sunny side up. The yolk should be runny. Reserve on the side to place on top of the rice.

Garnish the rice with the scallions and eggs. 

Serve and Enjoy! =)


  • Reply September 13, 2011

    Liat oron

    OMG it looks amazing! please make it when in NY

  • Reply September 14, 2011


    This looks so delicious… if only I had kimchi at my fingertips.

  • Reply September 14, 2011

    gastronomous anonymous

    omg this looks fantastic! i love kimchi fried rice!

  • Reply September 14, 2011


    I am totally going to eat this for dinner tonite! I have kimchi in the fridge. Yummy!

  • Reply September 14, 2011

    Hyosun Ro

    Your kimchi fried rice looks great! And your story reminds me of the time when my kids were growing up. Many of their friends still love Korean food as grown-ups.

  • Reply September 15, 2011

    Hungry Nomad

    This looks AMAZING. I LOVE KIMCHI!!! can’t wait to make it.

  • Reply September 15, 2011


    Thank you all!!!

  • Reply September 15, 2011

    Liz @ Southern Charm

    Wow! This looks AMAZING!!! And the egg on top?? How perfect!! I. want. now. :)

  • Reply September 18, 2011


    Yummy!!! I love your pictures!!

  • Reply April 8, 2012


    with my -2 cooking skill i just did this and it was just… well.. PERFECT! Thank you so much for helping us eat good food :)

  • Reply December 23, 2013

    AL TAN

    I just bought a jar of kimchee over the weekend, can’t wait to try out this recipe.

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