Kimchi Fried Rice


Since the last post on Korean Tofu Stew, I’ve been thinking about how to use the remaining Kimchi left in the refrigerator. I decided to try Kimchi Fried Rice. Wow, it tastes so good! Next time when fried rice is on the menu, this is a definitely a recipe to consider.

  • Prep Time: half-hour
  • Cooke Time: 20 minutes


  • 6 cups cooked jasmine rice, chilled overnight in the refrigerator
  • 1 1/2 cup kimchi
  • 2 Tbsp canola oil
  • 1 cup diced yellow onion
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 2 tsp minced garlic
  • 2 tsp Gochujang paste
  • 1 1/2 cup spam, diced
  • 1 Tbsp fish sauce
  • 1 Tbsp sesame oil
  • Ground white pepper
  • Crispy fried shallots for garnish


  1. Fry diced spam until brown on all sides.
  2. Squeeze kimchi over a colander, reserve the juice
  3. Heat 2 Tbsp canola oil over medium high heat. Fry diced yellow onion for a minute, then add kimchi and continue to fry for another minute.
  4. Turn up heat and add the chilled jasmine rice.
  5. Loosen and fry the rice with two spatula until the kimchi and rice is well combined.
  6. Make a well in the center. Add another Tbsp canola oil, minced garlic, and Gochujang paste and fry for another minute.
  7. Stir fry the rice until the paste is evenly distributed.
  8. Sprinkle one table spoon of the kimchi juice over the rice and stir again. Add more if desired. I like my fried rice to be dry instead of soggy however.
  9. Add fried spam, fish sauce, sesame oil, chopped green onions and cilantro. Stir fry for a couple more minutes.
  10. Turn off heat. Transfer to serving dish.
  11. Garnish with fried shallots and ground white pepper.
  12. Serve hot.

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