Kitchen notes · a little help before you start
Easy 20-min. Kimchi Fried Rice
Easy 20-min. Kimchi Fried Rice is made with cooked short grain rice, kimchi, and kimchi juice.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Original yield
- Serves 2
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork · Fish · Tofu & tempeh
- Cuisine
- Korean · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Start with cooked rice
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
cooked short grain rice (day old see Notes if you're making fresh rice for this recipe)
In the method: Add in day-old cooked rice, kimchi juice, gochujang, sesame oil and toss everything together until rice are colored red.
kimchi (chopped)
In the method: Fry in garlic, onion and chopped kimchi.
spam (or bacon/pork belly/hot dogs/chicken/steak/canned tuna or tofu)
In the method: Dice spam into small cubes, about 1 cm x 1 cm.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2.5 cups cooked short grain rice (day old see Notes if you're making fresh rice for this recipe)Ingredient note
Source: 1 cup kimchi (chopped)Ingredient note
Source: 7 oz spam (or bacon/pork belly/hot dogs/chicken/steak/canned tuna or tofu)Ingredient note
Source: ½ cup onion (finely diced)Ingredient note
Source: 1 green onion (finely chopped)Ingredient note
Source: 1 clove garlic (minced)Ingredient note
Source: 3 tablespoon kimchi juice (from the kimchi jar)Ingredient note
Source: 2 teaspoon gochujangIngredient note
Source: 2-3 teaspoon sesame oil (toasted); upper source range endpoint used for shopping.Ingredient note
Source: 1 teaspoon sesame seeds (toasted)Ingredient note
Source: 1 tsp vegetable oil (or any neutral oil)Ingredient note
Source: 1 egg (fried sunny side up or easy over)Ingredient note
Source: 4 tbsp Korean seasoned seaweed flakes (or as needed)
How to make it
0 of 6 steps completeMake room for Easy 20-min. Kimchi Fried Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with a fried egg and seasoned seaweed flakes.
A little more help as you go
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Start with this step: Dice spam into small cubes, about 1 cm x 1 cm.
Which preparation step should I plan for?
Use cooked rice as listed; keep that amount distinct from a dry-rice measurement.
What check should I look for as it cooks?
Fry diced spam for 2-3 minutes or until lightly golden brown on the edges.
Is there another preparation step to plan for?
Follow the pan-heating step before adding its ingredients.
Additional recipe notes
How much uncooked rice do I need? To make enough rice for this dish, use 240 g uncooked rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: christieathome.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
