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Kimchi Fried Rice

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This beloved classic Korean recipe delivers an Authentic Korean Flavor, bringing together the bold notes of kimchi and rice.

PREP TIME 10 mins
COOK TIME 15 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 1 cup Sempio Kimchi, chopped
  • 2 cups cooked rice (day-old rice recommended)
  • 2 eggs
  • 1 tbsp No Soy Sauce
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • Shredded seaweed (gim) for garnish
  • Toasted sesame seeds for garnish
  • (Optional) chopped green onions, onion, ham, etc.

INGREDIENTS
  • 1 cup Sempio Kimchi, chopped
  • 2 cups cooked rice (day-old rice recommended)
  • 2 eggs
  • 1 tbsp No Soy Sauce
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • Shredded seaweed (gim) for garnish
  • Toasted sesame seeds for garnish
  • (Optional) chopped green onions, onion, ham, etc.

DIRECTIONS

  1. Heat vegetable oil in a pan over medium-high heat. Add the chopped kimchi and stir-fry for 3–4 minutes until softened. (If using optional ingredients, add them at this stage.)
  2. Once the kimchi is soft, add the cooked rice. Use a spatula to break up any clumps and mix thoroughly with the kimchi.
  3. When the rice is fully mixed, add the No Soy Sauce and stir-fry for another minute to let the flavors combine.
  4. Turn off the heat, drizzle with sesame oil, and mix lightly.
  5. In a separate pan, fry the eggs to your desired doneness (sunny-side up is classic).
  6. Transfer the Kimchi Fried Rice to a bowl, top with the fried egg, and garnish with shredded seaweed and toasted sesame seeds to serve.

DIRECTIONS
  1. Heat vegetable oil in a pan over medium-high heat. Add the chopped kimchi and stir-fry for 3–4 minutes until softened. (If using optional ingredients, add them at this stage.)
  2. Once the kimchi is soft, add the cooked rice. Use a spatula to break up any clumps and mix thoroughly with the kimchi.
  3. When the rice is fully mixed, add the No Soy Sauce and stir-fry for another minute to let the flavors combine.
  4. Turn off the heat, drizzle with sesame oil, and mix lightly.
  5. In a separate pan, fry the eggs to your desired doneness (sunny-side up is classic).
  6. Transfer the Kimchi Fried Rice to a bowl, top with the fried egg, and garnish with shredded seaweed and toasted sesame seeds to serve.

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Kimchi Fried Rice

PREP TIME 10 mins
COOK TIME 15 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 1 cup Sempio Kimchi, chopped
  • 2 cups cooked rice (day-old rice recommended)
  • 2 eggs
  • 1 tbsp No Soy Sauce
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • Shredded seaweed (gim) for garnish
  • Toasted sesame seeds for garnish
  • (Optional) chopped green onions, onion, ham, etc.

DIRECTIONS

  1. Heat vegetable oil in a pan over medium-high heat. Add the chopped kimchi and stir-fry for 3–4 minutes until softened. (If using optional ingredients, add them at this stage.)
  2. Once the kimchi is soft, add the cooked rice. Use a spatula to break up any clumps and mix thoroughly with the kimchi.
  3. When the rice is fully mixed, add the No Soy Sauce and stir-fry for another minute to let the flavors combine.
  4. Turn off the heat, drizzle with sesame oil, and mix lightly.
  5. In a separate pan, fry the eggs to your desired doneness (sunny-side up is classic).
  6. Transfer the Kimchi Fried Rice to a bowl, top with the fried egg, and garnish with shredded seaweed and toasted sesame seeds to serve.