Kimchi Fried Rice

Kimchi Fried Rice


  • 1 cup of rice, (1-2 days old or use ~80% of recommended water amount)
  • 1 lapcheong
  • 1/2 medium onion
  • 2 spring onions (optional)
  • 1/4 bell pepper (optional)
  • 1/2 - 1 cup additional veggies (optional)
  • 2 cloves garlic
  • 1/2 cup kimchi
  • 1-2 tbsp kimchi liquid (optional)
  • 2-3 tbsp vegetable oil
  • 1 egg
  • 1 more egg (optional)
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp black vinegar (sub rice vinegar)
  • 1 tbsp sambal olek (sub other chili paste or heat to taste)
  • lao gan ma (optional, sub other chili crisp or chili oil)



  • Chop onion, spring onions, bell pepper, and any other veggies. Squeeze out the juice from the kimchi, and chop. Slice lapcheong and chop the garlic finely.
  • Mix one egg into the rice in a bowl, stirring with a fork until grains are separated and evenly coated
  • (Optional) Whisk the additional egg, fry it, and then slice the resultant egg into small strips. Alternatively, scramble the egg instead.


  • Heat a large saucepan or small wok on high, and add in the vegetable oil. The following steps happen pretty quickly, so it’s helpful to have the ingredients around and ready.
  • Add onion, the white part of the spring onions and lapcheong, fry for about a minute, while stirring.
  • Add bell pepper, garlic and chopped kimchi, stir frying for about half a minute.
  • Add soy sauce, kimchi liquid, oyster sauce, stir fry for upto minute.
  • Add in the rice, stir fry until the eggs are cooked. Maintain high heat to ensure crispiness.
  • Mix in sambal olek and black vinegar to taste.
  • Mix in the additional cooked egg, breaking it up into smaller pieces if it was scrambled.
  • Take off the heat and serve, garnish with the sliced green end of spring onions and optionally lao gan ma or other chili crisp.