One of my favorite restaurants in Philly has the most amazing kimchi fried rice. When I first tasted it, it reminded me of “vagharelo bhaat” which is the gujarati version of fried rice, and a comfort food to say the least. Since I can’t get to Philly all the time, I decided to take a chance and make this at home. This recipe comes together so quickly especially if you have some plain rice sitting in your refrigerator like I did. If you don’t eat eggs just leave the fried egg out, but if you do– definitely take the extra step and top off your rice with the fried egg!!

Please don’t be discouraged if you don’t have Kimchi and gochujang (Korean red pepper paste) sitting around in your pantry. Think of this as a great opportunity to step out of your usual cooking routine and try some new ingredients/flavors. I used jarred Kimchi from my local grocery store and the gochujang  I ordered from Amazon so these ingredients aren’t that difficult to find. Foreal though, this gochujang is SO good, I can not wait to experiment more with it and I think you will find continued use for it once you purchase it as well! Hope you guys enjoy this recipe, its incredibly simple!

If you make this, be sure to upload a picture and tag my Instagram handle @thechutneylife, I love to see all of your creations 🙂 Comment Below if you have any questions about this recipe !

Happy Eating 🙂

Kimchi Fried Rice





1 cup Jasmine rice, uncooked

1 Cup kimchi, chopped small

2 tbsp vegetable or canola oil

2 tbsp Gochujang (Korean hot pepper paste)

1 tsp cumin seeds

1 tablespoon garlic, garlic

2 teaspoons ginger, grated

1 tablespoon, dark soy sauce

1/2 cup scallions sliced thin

1 tbsp toasted sesame seeds


  1. Rinse the jasmine rice a few times, drain, and combine with 2 cups of water in a medium sauce pot. Bring the rice and water to a boil, then reduce heat to low and cook rice for an additional 15 minutes, covered. Remove from heat and fluff with a fork and set aside. Let the rice completely cool before making fried rice (it's best next day).
  2. Heat a large skillet with tall sides on medium high heat and add oil.
  3. Once the oil is hot, add the cumin seeds, followed by the sliced red peppers. Reduce the heat slightly to prevent the peppers from burning, and saute them for about 3-4 minutes until they are slightly soft. 
  4. Add the garlic, ginger, gochujang and saute for an additional 30 seconds, stirring constantly.
  5. Add the rice, soy sauce, chopped kimchi, scallions (keep some reserved for garnishing) and stir gently to incorporate all of the ingredients. Cook for an additional 3-4 minutes on medium low heat. Taste for salt.
  6. Divide the rice into bowls, top with scallions and toasted sesame seeds for a garnish.
  7. Option to add a fried egg on top!

Courses Dinner, Lunch

Cuisine Korean