Kimchi Fried Rice

Fried rice with kimchi. Topped with fried egg, scallions and chili flakes. Black plate, dark wood background.

Fried rice is a fantastic way to enjoy kimchi. Versatile, flavorful and easy enough to make quickly on a weeknight.


  • 2 Tbsp sesame oil 
  • 1 cup kimchi, drained and chopped – reserve liquid for another use 
  • ½ cup shredded carrots 
  • 1 small white onion, chopped 
  • 2 large cloves garlic  
  •  6 oz thinly sliced beef, such as tenderloin, or chicken/tofu/small shrimp 
  • 1 Tbsp tamari or soy sauce 
  • 4 cups cooked rice, cold 
  • Salt, to taste 
  • 4 large fried eggs 
  • 2 scallions, chopped 
  • ¼ cup cilantro, chopped 
  • Optional: Gochujang, to taste 
  • Toasted Sesame Oil to finish 
  • Thinly- sliced radishes, for garnish


  1. In a large nonstick skillet, heat 1 Tbsp sesame oil. Add onion and kimchi, sauté until onion is tender, 3-5 minutes. Add shredded carrots and cook until soft. 
  2. Add garlic and soy sauce, sauté 3 minutes more. Add meat/tofu and sauté until cooked. 
  3. Add cooked rice, remaining butter/vegetable oil and cilantro, mix until well-combined and everything is heated through. Add salt/gochujang (if using) to taste. Top each serving with a fried egg, scallions, radishes (if using) and a drizzle of toasted sesame oil.