Kimchi Fried Rice

A delicious flavorful kimchi fried rice that is quick to prepare and it’s made with kimchi, garlic, carrot, onion and coated with addictively gochujang sauce.

Serving: 2 Difficulty: Easy


  • 1 cup cooked rice (about 365g), cold cooked rice
  • 1 cup kimchi, chopped
  • 1 carrot, finely chopped
  • 1 onion, diced
  • 2 gloves garlic, finely chopped
  • 1 tbsp Gochujang sauce
  • 1 stalk green onion, diagonally sliced
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 sunny egg, to serve
  • toasted sesame seeds (optional)
  • 1 roasted seaweed sheets, shredded (optional)


  • First prepare your rice. If possible cook the rice the night before and let it sit in the fridge over night. Otherwise, freshly cooked rice will work as well.
  • When your rice is ready, heat your wok to medium-high heat and add 2 tablespoon oil. Add the garlic, onion, carrots and kimchi and stir fry until the carrots are no longer crunchy.
  • Add the cooked rice, breaking up any clumps with your spatula. Add a little more oil if needed. Continue stirring for 3 minutes to fry the rice. Add Gochujang sauce and stir in well.
  • Add salt and freshly ground black pepper to taste.
  • Finally, add the green onions and mix everything.
  • Transfer to a plate and serve topped with a fried egg and shredded seaweed.

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