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Kimchi Fried Rice (김치볶음밥)

A classic Korean comfort dish—spicy, savory, and satisfying. Perfect for using leftover kimchi and rice!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: korean
Calories: 1020
Ingredients Method Notes

Ingredients
  

  • 200 g Kimchi well-fermented recommended, chopped into 1 cm dice
  • 2 bowls Cooked Rice preferably cold or day-old rice, you can also use microwave rice from a pack you can buy from any supermarkets.
  • 3-4 pieces Bacon but desired amount, chopped into 1 cm pieces
  • ½ Onion diced
  • 1 stalk Spring Onion chopped
  • 2–3 tablespoons Vegetable Oil
  • 1 tablespoon Sesame Oil plus extra flavor
  • 2 Eggs for topping
  • 3 tablespoons Kimchi juice
  • 1 tablespoon Korean Chili Powder optional if you like spicy flavour
  • Salt & Black Pepper

Method
 

  1. Prep Ingredients:
  2. Dice kimchi, bacon, onion, and spring onion into small pieces (around 1 cm).
  3. Heat a pan over medium-high heat. Add vegetable oil, then sauté bacon and onion until bacon is half-cooked.
  4. Add chopped kimchi to the pan. Stir-fry for 2–3 minutes until it becomes slightly caramelized and fragrant.
  5. Add chili powder and kimchi juice (if using). Stir well.
  6. Add Rice:
  7. Add the cooked rice. Break up clumps and mix thoroughly to evenly coat rice with kimchi mixture.
  8. Turn off the heat. Drizzle in sesame oil and stir one last time to enhance the aroma.
  9. In a separate pan, fry two eggs sunny side up (or to your preference).
  10. Scoop the kimchi fried rice into bowls. Top each serving with a fried egg and a sprinkle of chopped spring onion.

Notes

  • Use spam, ham, or tuna instead of bacon for a different flavor twist.
  • Add mozzarella cheese on top while still hot for a creamy fusion version.
  • If your kimchi isn’t very sour, add a splash of vinegar or a little sugar to balance the flavors.