Go Back
+ servings
A grey colour plate with Korean style fried with with a small bowl of crispy seaweed for garnish.

Kimchi Fried Rice

5 from 2 votes
Print Pin
Course: Main Course
Cuisine: korean cuisine
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Author: Khin



  • 1 Large Bowl Cooked Rice
  • ½ Cup Kimchi
  • 150 g Boneless chicken thigh/breast
  • ½ Onion
  • 1 ½ Tbsp Gochujang (Korean chilli paste)
  • 2-3 Spring onion
  • Salt to taste


  • 1 Tbsp Light soy sauce
  • 2 Tbsp Oyster sauce
  • 1 Tsp Sugar
  • 1 Tsp Sesame oil 
  • ½ Tbsp Kimchi Juice ( Liquid from the kimchi box bottom )


  • 1-2 Fried Egg
  • Toasted sesame seeds
  • Spring onion slices
  • Seaweed strips


  • Cut chicken and onion into small cubes. Cut Kimchi into medium size pieces.
  • Heat the pan, drizzle 2 tablespoon of oil then add onion and stir  for few seconds. Then add the chicken pieces, stir for 1 min.
  •  Add the kimchi and gochujang paste and stir well for 1 min.
  • Add the cooked rice, pour all the ingredients from sauce list.
  • Stir fry for 1 - 2 mins with medium high heat. Add the cut spring onions.
  • Remove from pan and transfer to serving plate.
  • Topped the fried rice with fried egg.
  • Garnish with toasted sesame seeds, spring onion slices and seaweed strips.
  • Super delicious Kimchi Fried Rice is ready! Serve immediately!


Suggest to use a day old (pre-cooked) jasmine rice Or medium-grain rice to make kimchi fried rice. Gochujang is a Korean chilli pepper paste, can buy at Supermarket Asian counter or at Asian groceries. You can add salt or omit it according to your taste. (Please be aware that kimchi is already a little bit salty.)
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!