Kimchi Fried Rice

I recently did a large batch of homemade kimchi and I ruined it. Not because there was something wrong with the homemade kimchi recipe, but because I didn't have enough fish sauce and the correct salted fish and decided to proceed anyways. My stubbornness gets the best of me sometimes, something my husband will wholeheartedly agree.

I wasn't surprised that the kimchi didn't turn out as expected. I did exclude half of the required ingredient (*grin*). It wasn't great to eat on its own. However, instead of tossing it, I decided to make kimchi fried rice. Like most fried rice recipes, it is best to use day old cold rice and leftover ingredients. In the case of kimchi fried rice, it's best to use really old and fermented kimchi that has gone too sour, or really bad homemade kimchi made by yours truly. The frying and the ridiculous amount of butter calms down the fermented taste. It also gives you the chance to re-season the kimchi to make it better, which was my case.


I topped off my kimchi fried rice with fried eggs because why not. There is already tons of butter.  A little more fat from fried eggs will not hurt. Needless to say, this is not a recipe for anyone on a diet. Enjoy!


Easy Kimchi Fried Rice Recipe

Serves 4


  • 6 tablespoons unsalted butter

  • 2 shallots (mince)

  • 2 cups roughly chopped kimchi

  • 4 cups day-old cold rice

  • 4 teaspoons soy sauce

  • 2 teaspoon sesame oil

  • 4 teaspoons vegetable oil

  • 4 eggs

  • Crumbled or slivered nori (roasted seaweed)

  • Sesame seeds



  1. In a nonstick pan, melt butter over medium high heat.

  2. Add kimchi and shallots. Saute until liquid has almost completely absorbed.

  3. Add rice. Use a wooden spatula to gently separate the rice grains.

  4. Stir in soy sauce and sesame oil. Turn heat to low while frying up the eggs.

  5. In a small skillet, heat vegetable oil on medium high. Add eggs and fry to your preference. Tip: Cover skillet with a lid for one minute to cook the top of eggs.

  6. Add fried eggs to fried rice. Garnish with sesame seeds and nori.