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    Home » Stove Top Recipes

    Kimchi Fried Rice

    Published: Sep 29, 2016 · Modified: Jan 23, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 42 Comments

    97 shares
    Jump to Recipe

    Kimchi fried rice cooked with spicy-tangy kimchi, bok choy, scrambled eggs, scallions, and gochugaru makes a hearty and delicious family meal that is ready in 30 minutes. 

    kimchi fried rice in white bowl with chop sticks served with side dishes

    I first was first introduced to Kimchi in a Korean restaurant in our town. When you arrive at the restaurant they offer several side dishes called 'Banchan' that include kimchi, fish cakes, mung bean sprouts, and spicy cucumbers. My favorite side dish always has been the spicy, tangy Kimchi. 

    Kimchi Fried Rice served in black bowl with chop sticks
    Jump to:
    • What is Kimchi
    • Inspiration
    • Ingredients
    • How to Make Kimchi Fried Rice
    • Recipe

    What is Kimchi

    A staple in Korean food, Kimchi is a side dish made by fermenting vegetables such as napa cabbage, cucumbers, radishes, etc. in Korean chili pepper 'gochugaru', ginger, garlic, and scallions. It is very flavorful and has a spicy, tangy taste with a mix of crunchy and soft textures. 

    Kimchi is loaded with vitamins A, B, and C. It has "healthy bacteria" called lactobacilli that is found in fermented foods. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study.

    Napa cabbage kimchi is the most common version I have eaten. Although it is available in Asian grocery stores, I have been waiting to make it myself at home. I finally had a chance to learn it from my talented friend Karen who blogs at DrKarenSLee. Here is her authentic Korean Kimchi recipe that is so much fresh and tastier than any store-bought kimchi I have had. 

    Inspiration

    Now back to the Kimchi fried rice! This recipe is inspired by the blog tworedbowls that I have been following. They have many awesome Asian recipes and gorgeous photos. Fried rice is our family's favorite meal and we loved the idea of incorporating healthy Kimchi in it. I have changed some of the ingredients from the original recipe to suit our food preferences.

    bok choy, scallions, onion and garlic on a cutting board

    Ingredients

    • Cooked rice - I like to use jasmine rice. You can use white or brown rice
    • Eggs - to add to the cook fried rice and also to serve fried on top if you like
    • Veggies - Onions, garlic, bok choy, and scallions 
    • Kimchi - Available in Asian grocery stores as well as most US grocery stores
    • Gochugaru - Korean chili powder, sold in Asian grocery stores
    chopped veggies on a cutting board

    How to Make Kimchi Fried Rice

    • Cook rice using this Instant Pot Jasmine Rice Recipe
    • Heat 1 tablespoon oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add the remaining oil, sauté onions and garlic until the onions turn translucent, about 3 to 4 minutes. Next, add chopped Kimchi with the liquids and cook on high heat until all the liquids disappear. Add bok choy (or any greens like chard, or spinach) and half of the scallions (photos 1 - 4).
    step one through four showing how to make kimchi fried rice
    • Stir together as the bok choy cooks down. Then, add cooked rice, scrambled eggs, and remaining scallions (photos 5 - 6).
    step five and six showing how to make kimchi fried rice
    •  Mix well. Add gochugaru and give a quick stir. Enjoy hot. 
    kimchi fried rice in a wok
    • If you enjoy eggs, you can also serve the kimchi fried rice topped with egg cooked sunny side up. 
    kimchi fried rice served in a white bowl with an egg on top

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Kimchi fried rice
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    4.60 from 5 votes

    Kimchi fried rice

    Fried rice cooked in spicy kimchi, bok choy, scrambled eggs, scallions, and gochugaru! Makes a hearty and delicious family dinner for the cool fall and winter evenings.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Entree
    Cuisine: Korean
    Servings: 4
    Calories: 456kcal
    Author: Archana Mundhe

    Ingredients

    • 1½ cups jasmine rice
    • 1½ cups water
    • 1 teapsoon kosher salt
    • ½ cup onions diced
    • 3-4 eggs
    • 3 cups bok choy chopped
    • 2 tablespoons cooking oil
    • ¼ cup scallions chopped
    • 4 garlic cloves minced
    • 1 cup Kimchi with liquid chopped **
    • 1 teaspoon gochugaru Korean chili powder
    • 1-2 eggs to fry on top optional

    Instructions

    • Rinse and drain the rice. Add 1.5 cups of rice, 1.5 cups of water to the Instant Pot. Pressure cook for 4 minutes followed by quick release. Open the lid and allow the rice to cool down. You can also use pre-cooked rice or cook it on the stovetop or in a rice cooker. 
    • Heat 1 tablespoon oil in a large wok and scramble 3-4 eggs. Keep aside. In the same wok add remaining oil, sauté onion, and garlic until onions turn translucent. Add chopped Kimchi with the liquid and cook on high heat until all the liquid disappears.
    • Add chopped bok choy (or any greens like chard, spinach), half of the scallions, and cook for another 2 mins on high heat. Add cooked rice, scrambled eggs, remaining scallions and mix well. Add gochugaru and give a quick stir. I usually do not add extra salt to the fried rice but you can add some salt to your taste. (Note: I cook the rice with some salt)
    • Serve the rice hot, topped with an egg cooked sunny side up!

    Notes

    Kimchi is readily available in Asian grocery stores like H-mart. It is also sold in whole foods and other US grocery stores

    Nutrition

    Calories: 456kcal | Carbohydrates: 72g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 109mg | Potassium: 344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2794IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 2mg
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    Update Notes: This recipe was originally posted in Sep 2016, but was updated in July 2019 with step by step recipe as well as new photos and information.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sandhya says

      September 29, 2016 at 3:38 pm

      Archana, I love kimchi rice. Your picture with that egg on top wants me make it now!

      Reply
      • Archana says

        September 29, 2016 at 3:51 pm

        Thank you Sandhya! Today's weather is perfect for this dish.

        Reply
        • Sandhya says

          September 29, 2016 at 9:31 pm

          Yes it sure is!

          Reply
    2. Cook with Smile.. says

      September 29, 2016 at 4:05 pm

      Lovely dish... haven't had one.. but love to?

      Reply
      • Archana says

        September 29, 2016 at 4:17 pm

        Thank you Lathiya! Give it a try, I am sure you will love it.

        Reply
        • Cook with Smile.. says

          September 29, 2016 at 4:57 pm

          Sure?

          Reply
    3. nepaliaustralian says

      September 29, 2016 at 6:00 pm

      Ohoo, looks easy and yummy ...

      Reply
      • Archana says

        September 29, 2016 at 6:06 pm

        Thank you! It is super easy and delicious.

        Reply
    4. payel says

      September 29, 2016 at 6:43 pm

      Wonderful recipe Archana!

      Reply
      • Archana says

        September 29, 2016 at 9:04 pm

        Thank you Payal! You will love it.

        Reply
    5. Rateka says

      September 29, 2016 at 9:07 pm

      Lovely dish and the awesome capture esp the one with the sunny side up ?

      Reply
      • Archana says

        September 29, 2016 at 9:25 pm

        Thank you Rateka! I love Korean food and making this rice was super easy and delicious.

        Reply
    6. Sarah says

      September 29, 2016 at 10:10 pm

      This looks amazing! ❤️

      Reply
      • Archana says

        September 29, 2016 at 10:54 pm

        Thank you Sarah!

        Reply
    7. Hans Susser says

      September 29, 2016 at 11:22 pm

      Tasty Goodness 🙂

      Reply
      • Archana says

        September 30, 2016 at 8:57 am

        Thank you Hans!

        Reply
    8. Laura @ Feast Wisely says

      September 29, 2016 at 11:23 pm

      You must try and make your own kimchi Archana - I'm sure is easy. I make sauerkraut - another fermented wonder that in working on a blog post for right now ?

      Reply
      • Archana says

        September 30, 2016 at 8:58 am

        Hi Laura, I agree. Hopefully I will get a chance to make it soon. I can't wait to see your post on sauerkraut!

        Reply
    9. Sudhir Chauhan says

      September 30, 2016 at 12:37 am

      wow..... so lovely..... this is mouth watering Archana......

      Reply
      • Archana says

        September 30, 2016 at 8:59 am

        Thank you Sudhir!

        Reply
    10. MY INTROVERTED KITCHEN says

      September 30, 2016 at 12:33 pm

      This really does look great. Going to try soon!

      Reply
      • Archana says

        September 30, 2016 at 1:38 pm

        Thank you! Please let me know how you like it.

        Reply
    11. Sheryl says

      October 02, 2016 at 10:10 pm

      mmm. . . this looks yummy.

      Reply
      • Archana says

        October 03, 2016 at 1:39 pm

        Thank you Sheryl!

        Reply
    12. Cattie's World says

      October 03, 2016 at 8:01 am

      What a yummy dish, it Looks. Now could you please explain the non-indian ingredients. Cause I am in Mumbai and I need to know where to get or what is bok choy,
      scallions
      Kimchi

      Reply
      • Archana says

        October 03, 2016 at 1:42 pm

        Thank you Cattie! So bok choy is a type of chinese cabbage. You can substitute spinach or beet greens for bok choy. Scallions are green onions and Kimchi is basically fermented cabbage. I usually buy kimchi but it can be made at home too. Here is one of the recipes that looks amazing - http://tworedbowls.com/2013/12/04/homemade-mak-easy-kimchi/

        Reply
        • Cattie's World says

          October 04, 2016 at 2:24 am

          Thanks

          Reply
    13. koolkosherkitchen says

      October 19, 2016 at 11:24 pm

      Dear Archana, I have nominated you for a Versatile Blogger Award. Here is the link https://koolkosherkitchen.wordpress.com/2016/10/19/a-new-award-and-a-mother-in-law/ You are not in any way obligated to accept, and I fully understand that not everyone has the time and inclination to participate in these self-and-others-promoting exercises. Therefore, I will truly appreciate if you accept the nomination, as I sincerely think you deserve it, but I won’t get offended if you don’t. Nominating each one of you is my way of giving credit to some exceptional bloggers and perhaps attracting attention to your work.
      All the best,
      Dolly

      Reply
      • Archana says

        October 20, 2016 at 8:38 am

        Hi Dolly, Thank you so much for thinking of me and nominating me for this lovely award. My schedule, unfortunately barely allows me to post one recipe per week. So I have to skip this for now. Thank you so much for nominating me though! And I look forward to following your beautiful blog!

        Reply
    14. koolkosherkitchen says

      October 20, 2016 at 1:06 pm

      Thank you for your kind words, dear! Don't worry about declining the nomination. It is my way of giving creadit to some wonderful bloggers, and you are definitely one of them!

      Reply
      • Archana says

        October 20, 2016 at 3:02 pm

        Thank you Dolly!

        Reply
    15. Simply Splendid Food says

      October 23, 2016 at 11:20 pm

      Spicy Kimchi...what a great idea! I also like the egg.....Nice!!

      Reply
      • Archana says

        October 24, 2016 at 7:50 am

        Thank you!

        Reply
    16. texasinak says

      September 13, 2017 at 10:54 pm

      Im so excited about this recipe! Im always looking for new ideas, and this is exactly the type of food I love.

      Reply
      • Archana says

        September 15, 2017 at 3:37 pm

        Thank you! I hope you enjoy it as much as we do. It is a easy and delicious recipe.

        Reply
    17. Shravanthi Denthumdas says

      November 17, 2017 at 4:34 pm

      Where do u buy kimchi? Is there a specific brand that you like?

      Reply
      • Archana says

        November 17, 2017 at 6:10 pm

        I buy it from trader joe's or whole foods. Both have good kimchi.

        Reply
    18. Dhara says

      July 16, 2020 at 6:31 pm

      Hi Archana, I do not have gochugaru Korean chili powder. What can be a good substitute? I have got everything else per your recipe. I guess should have looked one more time before hitting the store. Thanks!!

      Reply
      • Archana says

        July 18, 2020 at 5:51 pm

        Hi Dhara, so any red chili powder or red chili flakes will work instead of gochugaru which is simply korean chili powder

        Reply
    19. Keerthi says

      December 23, 2020 at 11:28 pm

      Hi Archana,

      I followed your recipe and the dish turned out great!! Thank you for sharing 🙂

      Keerthi

      Reply
    20. Preethi D says

      December 13, 2021 at 2:41 pm

      Love this Kimchi fried-rice, idea. But can you please share where and what type, brand of Kimchi that you used here? Thank you.5 stars

      Reply
      • Archana says

        December 15, 2021 at 12:56 am

        I usually buy Kimchi from H-mart or whole foods. All of their brands are good and you can buy one based on the size you need. You can also make Kimchi and home. Here is a great recipe - https://www.drkarenslee.com/authentic-korean-kimchi-recipe/

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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