By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
197 cal · 30 min
Kimchi Fried Rice
Recipe GLPR92b94ced609f5b
This vibrant Korean-inspired fried rice combines tangy fermented kimchi with fluffy day-old rice, aromatic sesame oil, and topped with perfectly cooked eggs. A quick, savory main that comes together in just 30 minutes and serves four hungry guests.
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Ingredients
3 tablespoons Vegetable oil
4 cups Kimchi, chopped
1 tablespoon Butter
1 tablespoon Gochujang (red pepper paste)
4 cups Cooked white rice, cooled, preferably day-old
1 tablespoon Sesame oil
4 Eggs
Sesame seaweed, crushed
4 Scallions, green parts only, chopped
Black pepper
Directions
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped kimchi and sauté for about 3 minutes until fragrant and lightly caramelized.
Add butter and gochujang to the kimchi, stirring well to combine and cook for 1 minute until the paste is fully incorporated.
Add the cooled rice to the skillet, breaking up any clumps with a spoon or spatula. Stir-fry for 4–5 minutes, ensuring the rice is heated through and well coated with the kimchi-gochujang mixture.
Drizzle the sesame oil over the rice and toss gently to distribute. Season with black pepper to taste. Transfer the fried rice to a serving platter.
In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Crack the eggs directly into the skillet and cook to your preferred doneness, ensuring the internal temperature reaches 160°F for food safety. The yolks may remain runny if preferred.
Top each serving of fried rice with one cooked egg. Garnish with crushed sesame seaweed and chopped scallion greens. Serve immediately.
Comments
Gochujang and seasoned seaweed require a stop at an Asian market—neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger stock these reliably in Charlotte. The dish itself is cheap once you have those pantry items (maybe $8–10 for four servings), but the special trip adds real friction to a weeknight. The 30-minute estimate assumes cooked rice on hand; if you're starting from scratch, add 45 minutes. It's a one-skillet crowd-pleaser with no reheating issues, but you're signing up for either advance rice prep or a second stop for the Korean staples.
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