Recipe: Kimchi Fried Rice

Kimchi is a spicy taste explosion that can be eaten at any time of year. It is a traditional Korean side dish of salted and fermented vegetables made up mostly of napa cabbage and spices. Historically, kimchi was stored under ground in large earthenware pots to prevent it from being frozen during the winter months. In the summer, the under ground storage kept the kimchi cool enough to slow down the fermentation process. In our contemporary times, our refrigerators suffice to store it but there are also refrigerators specially designed to house this fermented tasty cultured treat. There are hundreds of ways to make kimchi using a variety of main ingredients and seasonings. We have included a basic recipe here. Kimchi is an excellent way to store your vegetables to eat throughout the seasons so play with the main ingredients to suit what is in season from your garden, farmer’s market or supermarket.


  • 1 cup kimchi cut into 1 inch pieces
  • ¼ pound bacon cut into 1 inch pieces (optional)
  • 1 pack enoki, shiitake, or crimini mushrooms, end removed; rinse in cold water and drain on a paper towel or colander.
  • 3 cups steamed brown or white short to medium grain white rice cooled to room temperature
  • 4 eggs, cooked sunny side up or to your preference
  • 1/2 tsp garlic, minced
  • 1/4 cup kimchi juice removed from kimchi recipe
  • 1/2 Tbs. sesame oil
  • 1/2 Tbs. cooking oil (safflower, grapeseed or coconut oil work well)


  1. On medium high heat preheat a cast iron pan or wok.
  2. Add the cooking oil and spread to cover the pan.
  3. Add the garlic, bacon and stir well until bacon is partially cooked.
  4. Add the kimchi and stir until combined.
  5. Add the mushrooms and stir in quickly if using enoki as they are quite delicate.
  6. Reduce heat to medium low.
  7. Add the cooked rice, sesame oil and the Kimchi juice and mix all ingredients thoroughly.
  8. Remove from heat.
  9. Serve the Kimchi fried rice on a large plate. Garnish as desired and place the fried egg on top.

Recipe Notes

  • Ideally the Kimchi is at least 2 weeks old. If not, add 1 teaspoon rice vinegar into the kimchi juice to make it sour.
  • Leftover rice works great!
  • Julienned nori, green onion, and sesame seeds make delicious garnishes. Feel free to get creative and add whatever else you come up with!

At A Glance