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Kimchi Fried Rice (Real Food, WAPF)

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I first had kimchi fried rice, or kimchi-bokkeumbap, at a Mexican/Korean fusion place here in town, and when I first ordered it, I was floored.  Rice is delicious anytime and I ADORE pungent kimchi.  I mean, I have no problems eating it straight out of the jar.  Since my family would disapprove if I ate at Komex without them everyday, I decided to make this myself and I quickly figured out that this is a perfect weeknight dinner idea, and very budget-friendly.  I have made this dish on a weekly basis for a few weeks now, and it is literally one of our favorite foods right now.

I love to ferment veggies and though I sometimes try to make kimchi, I can eat so much of it that it just doesn't last long in my house.  You can use any kimchi, homemade or store bought - but I like traditionally fermented kimchi by Pickled Planet, which is my current favorite store bought brand.  I also really like kimchi by Mother In Law's.

This recipe calls for gochujang, a sweet/spicy chile paste that is also traditionally fermented, and can be found in most well stocked grocery stores.

As with any fried rice, cold cooked rice is a must.  I use the rice function on my Instant Pot to cook my bone-broth rice in the morning, let it cool, then refrigerate it, so dinner comes together really quickly.  For added protein, I like to throw in any leftover meat or chicken to the rice, after I have browned the rice.


Kimchi Fried Rice


  • 4 cups cooked rice, cold
  • 2 tablespoons coconut oil or olive oil, plus more, as needed
  • 1 cup diced protein of choice (optional - chicken and/or beef is really good here)
  • 1/2 - 3/4 cup drained kimchi (reserving the liquid), roughly chopped - I use about 1 cup!
  • 3 tablespoons gochujang (I use this one)
  • 3/4 cup kimchi brine, poured from the bottle of kimchi
  • 1 tablespoon toasted sesame oil
  • For garnish: chopped green scallions, sesame seeds,
  • Fried egg (one per plate - optional)

Preheat a large cast iron skillet, or stainless steel pan, over medium-high heat.

Once the pan is really hot, add the oil and rice, spreading the rice out to cover the bottom of the pan. Let the rice brown, undisturbed, for a few minutes to allow the rice to properly 'fry'.  After a few minutes, carefully scrape up the rice and stir, once again spreading it out to cover the bottom of the pan and allowing it fry.  Repeat this step a few times, until you see that the rice is somewhat crusty and has browned.  This process should take 10-12 minutes.  Add a little additional oil if the rice is sticking to your pan.  Take care not to burn it!

Once the rice is sufficiently browned, add the protein of choice (if using), and warm through for 1-2 minutes.

Stir in the kimchi, gochujang, and kimchi brine.  Stir continuously for 3-4 minutes.  

Just before serving, stir in the toasted sesame oil.  Garnish each serving of kimchi fried rice with chopped scallions and sesame seeds.  Top each serving with a fried egg (optional).

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