Kimchi fried rice is one of my favorite fried rices breakfast in every winter when my homemade kimchi is fermented for around 2 weeks. The kimchi juice makes the fried rice so easy and yummy. As I mentioned before that I make kimchi every winter. My personal kimchi routine is served as cold side dish after 7 day fermentation and then use in kimchi fried rice or simple kimchi stew after 2 weeks.

Kimchi fried rice

This is Elaine’s daily easy kimchi fried rice recipe as I do not add bacon, pork belly or other meat, but add light soy sauce. I use vegetable oil for daily kimchi fried rice. But I am totally satisfied with the result. My secret weapon is the longer fermented homemade kimchi (shown in following picture). After around 2 weeks fermentation, the kimchi becomes quite sour and there will be a large amount of red juice in the bottom. It provides an excellent fermentation sour taste and a bright red color.

kimchi fried rice

kimchi fried rice

Kimchi Fried Rice

Super easy and great flavor kimchi fried rice.
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Course: staple
Cuisine: Chinese
Keyword: Fried Rice, Kimchi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Calories: 1443kcal
Author: Elaine


  • 2 cups steamed leftover rice , separated before frying
  • 2 tablespoons kimchi juice
  • 1/4 to 1/3 cup minced kimchi
  • 1/2 tablespoon cooking oil
  • 1 tablespoon light soy sauce
  • 2 green onions , white part and green part separated and chopped
  • toasted sesame seeds for garnishing , optional


  • Cut the kimchi into small pieces and separate the steamed leftover rice.
  • Heat up cooking oil and fry white part of green onion until aroma. Add kimchi pieces and fry for 20-30 seconds. Add rice and give a big stir fry to combine everything well. Add light soy sauce, kimchi juice and half of chopped green onion. Mix well.
  • Serve with fried egg and green onions. Garnish some toasted sesame seeds if you prefer.


This recipe is for a one person breakfast, increase the ingredients accordingly if necessary.


Calories: 1443kcal | Carbohydrates: 298g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Sodium: 1025mg | Potassium: 463mg | Fiber: 5g | Vitamin A: 100IU | Vitamin C: 1.9mg | Calcium: 133mg | Iron: 3.8mg

kimchi fried rice

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    1. Hi Sunny,

      I am not saying this kimchi is from Sichuan. I name the blog as China Sichuan Food as because I focus more on real Sichuan food.

      1. Please am into food snacks vegetables and fruit and I want to learn more how do we get in touch cause I love and enjoyeverything about catering

  1. I live in Florida and I have to buy my kimchi in a jar. I think they Americanized it, as it doesn’t have a lot of juice (from your comment above I’m thinking this is due to the short fermentation process). The last recipe I tried called for sesame oil and it totally overwhelmed the whole dish. I like the simplicity of this recipe.

    1. Deanna,
      I ever add any oil for my kimchi. My common recipe uses the simplest ingredient but tastes great too.

  2. Please how do I reach you am into food vegetables snacks and fruits and I want to learn more about international dishes and if you’re on whatsapp chat me up with this number +2348164114952 thanks waiting for your feedback

    1. Hi there,
      I am quite sorry that I do not have a whatsapp account since I am based in China. I only have webchat. Or you can send me details in Email. I will drop you an E-mail.