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Kimchi Fried Rice Recipe

Prep: 5 min
Cook: 15 min
Total: 20 min

Ingredients for 4 hearty servings

  • 1 1/4 lb pork sirloin, cut into 1/2-inch pieces (SUB: chicken, tofu, beef)
  • 1 egg
  • 2 tablespoons sesame oil
  • 1/2 cup diced onion
  • 1 1/2 tablespoons fresh ginger
  • 1 1/2 cups napa cabbage Kimchi, chopped into small pieces
  • 3 cups cooked (long grain) brown rice (TIP: use day-old rice)
  • 2 tablespoons juice from Kimchi
  • 1 tablespoon Gochujang (or Sriracha)
  • 1 tablespoon fresh garlic
  • low sodium soy sauce to taste
  • Garnish
    • fried egg
    • nori strips
    • sesame seeds
    • red pepper flakes


Step 1

Set a nonstick wok or skillet on high heat. Once hot, spray with a little avocado oil, then add pork. Cook until the outside edges are seared and the meat is cooked through, about 4 to 6 minutes. Then remove from the skillet.

Step 2

Add an egg to the skillet and chop it up and scramble it. Then remove from the skillet.

Step 3

Reduce the heat to medium, then add oil, onions and ginger. Cook and caramelize the onion for 2 – 3 minutes until fragrant and the onion has turned brown and translucent.

Step 4

Increase the heat to HIGH, then add Kimchi and mix everything together. Cook for 1 – 2 minutes, then add the rice and cook for 1 – 2 minutes, ensuring that every grain is toasted and the Kimchi is well integrated into the rice. Fold in the fresh garlic, cooked pork and egg. Add Kimchi liquid, Gochujang and a little bit of soy sauce. Ensure everything is well mixed.

Step 5

Remove from the heat and enjoy! For each portion, add a bit garnish – I highly recommend a fried egg!