Kimchi Fried Rice

kimchi fried rice

Fried rice cooked with kimchi, mushrooms, onions in kimchi juice. Quick and tasty!


  • 3 tablespoons unsalted butter or olive oil
  • 1/2 cup onion, diced
  • Salt to taste
  • 1 cup roughly chopped kimchi, juice squeezed out and reserved (I used homemade kimchi.)
  • 3 tablespoons kimchi juice or to taste
  • 1/2 cup baby bella mushrooms, sliced
  • 2 cups cooked rice, chilled
  • 1 tablespoon coconut aminos or soy sauce
  • 2 teaspoons sesame oil
  • 2 eggs, fried
  • Sesame seeds and chopped green onion for garnishing


  1. In a large sauté pan or cast iron skillet, melt butter over medium heat. Add onions, followed with a pinch of salt. Cook for 2 minutes until the onions are fragrant, stirring often.
  2. Add kimchi, mushrooms and kimchi juice. Let it cook until bubbly, about 3 minutes.
  3. Stir in rice. Cook over medium heat until the rice has absorbed the sauce, stirring often, about 5 minutes.
  4. Add coconut ominos or soy sauce, sesame oil and turn the heat down to medium low. Let the rice continue to cook for another 2 minutes, untouched until lightly brown.
  5. In the meantime, in another pan, heat a little oil over medium heat, drop two eggs in the pan and season with a little salt, pepper, paprika and tarragon (optional) and let them cook to your desired doneness.
  6. Dish the kimchi fried rice, top each serving with a fried egg and garnish with sesame seeds and chopped green onion. Serve!


If you’d like to add meat in your kimchi fried rice, diced ham, spam, chicken, and turkey are great options. Just add the meat with rice in step 3.


Keywords: kimchi fried rice