Kimchi Fried Rice





3 Cups Cooked Rice ( I used Jasmine) (2 cups uncooked yielded 3 cooked cups of rice for me)

1 Cup kimchi, chopped coarsely

1/4 cup of Kimchi Liquid

2 tbsp vegetable or canola oil

2 tbsp Gochujang (Korean hot pepper paste)

1 Egg (Fried/Over Easy)

1/2 tsp cumin seeds

1 Green Chili, finely diced

1/4 cup scallions sliced


  1. Heat a large skillet on medium high heat and add oil.
  2. Once oil is hot, add the cumin seeds and green chilis and let splutter for few seconds.
  3. Add the Kimchi and saute for 2-3 minutes.
  4. Add rice, kimchi juice, gochujang and stir together for 5-7 minutes until the liquid is absorbed by the rice. (if it still seems dry, add 1 to 3 tablespoons of water to get things going)
  5. Remove from heat, top with scallions and a fried egg. 

Options: You can also top this off with your favorite hot sauce/ siracha, or toasted sesame seeds!

Courses Dinner, Lunch

Cuisine Korean

Recipe by The Chutney Life at