Kimchi Fried Rice Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated Aug. 30, 2018
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I'm already on record as a fried rice fanatic. So, why do I keep writing about it? I just keep finding strange variations which completely change the final product. Even kimchi fried rice, which I've written about twice before, is not immune to this kind of tinkering. Sure, many of the ingredients of this version carry over from the previous two, but the finished dish couldn't look more different.

This version from Bap Story takes a page from bibimbap, serving a whole fried egg on top instead of mixing it in during the cooking process.

But there are other wonderful additions here that bump up the flavor. Butter, an ingredient that I've seen used often on various Korean food blogs, adds a creamy balance to each bite. Scallions are always welcome, but a final sprinkling of crushed seaweed adds an unexpected final flourish to this great variation.

Recipe Details

Kimchi Fried Rice Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 3 tablespoons vegetable oil, divided

  • 4 cups kimchi, chopped

  • 1 tablespoon butter

  • 1 tablespoon red pepper paste (gochujang)

  • 4 cups cool cooked white rice, preferably a day old

  • 1 tablespoon sesame oil

  • 4 eggs

  • Sesame seasoned seaweed, crushed

  • 4 scallions, green parts only, chopped

  • Black pepper

Directions

  1. Pour two tablespoons of the oil into a large skillet or wok and turn the heat to medium. When oil starts to shimmer, add the kimchi. Cook, stirring occasionally, until the kimchi is heated through, about two minutes. Add the butter and the red pepper paste. Stir well until both are incorporated.

  2. Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi. Pour the sesame oil on top of this mixture. Spread the rice and kimchi out as much as possible in an even layer, and let cook for a few minutes until it gets a little crispy on the bottom. Turn off the heat, and divide the mixture between four bowls.

  3. Pour the remaining one tablespoon of oil into a non-stick skillet set over medium-high heat. When shimmering, crack in the eggs, cover the skillet, and cook until the whites have set. When each is done, use a spatula and set one egg on top of each bowl of rice. Garnish with the crushed seaweed, scallions, and black pepper. Serve immediately.

Nutrition Facts (per serving)
464 Calories
23g Fat
53g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 464
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 24%
Cholesterol 194mg 65%
Sodium 1069mg 46%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 13g
Vitamin C 4mg 19%
Calcium 107mg 8%
Iron 7mg 38%
Potassium 402mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)