Kimchi Fried Rice

Kimchi (김치) is much loved in Korea and is served with almost everything. Not only is it tasty but it is also good for your gut! Kimchi Fried Rice is a very simple 15 minutes dish to wok up when you are in a rush but gives you a good balanced nutritious meal. Even my boys love them.

My version may not be very authentic (more of a western and eastern mix) but it sure is tasty with all that umami flavour. You can use bacon instead of pancetta or belly pork.

My Kimchi Fried Rice


  • Cooked Rice 3 cups
  • Dried Shrimps 1-2 tbsp
  • Pancetta 100g
  • Frozen peas 200g (optional)
  • Eggs x 4
  • Mushrooms x 125g
  • Kimchi (with sauce) 4 tbsp to cook and 4 tbsp to serve (one each per serving)
  • Spring onions
  • Sesame seeds (garnish)
  • Dried Seaweed (garnish)
  • Sesame oil 1-2 tsp


First heat up the wok, then add a little Sesame oil. Once the oil is hot, add in the pancetta and the dried shrimp to fry until golden brown. Then add the mushroom and spring onions.

Pancetta and Dried Shrimp
Fry until golden brown

After a few minutes, when the mushrooms are almost cooked, add the rice in. Fry until it mixes in well. This would take about 5 – 6 minutes.

On a separate pan, fry up the eggs individually (sunny side up) with some sesame oil.

Now, add frozen peas to the fried rice and kimchi. Fry for another 6-8 minutes.

Serve by dishing up the fried rice, adding on the fried egg, an extra helping of kimchi and garnish with sesame seeds and seaweed strips.

Enjoy your Kimchi Fried Rice! 잘 먹겠습니다 (jal meokkessumnida)!

Enjoy Kimchi Fried Rice!
Previous Post
29th July 2020
Next Post
29th July 2020

No Comments

Leave a Reply

Related Posts