Kimchi Fried Rice

Kimchi Fried Rice Recipe photo by Taste of Home

  • Total Time: Prep/Total Time: 20 min.
  • Makes: 4 cups


  • 2 tablespoons canola oil, divided
  • 1 small onion, chopped
  • 1 cup kimchi, coarsely chopped
  • 1/2 cup matchstick carrots
  • 1/4 cup kimchi juice
  • 1 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 3 cups leftover short grain rice
  • 2 green onions, thinly sliced
  • 3 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 4 large eggs
  • Optional toppings: sliced nori, green onions and black sesame seeds


  • In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently.
  • In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with seaweed, sesame seeds and green onions.

SOURCE: Taste of Home