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Kimchi Fried Rice

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Kimchi Fried Rice
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Makes: 4 servings adjust



  • 3 tablespoons Vegetable Oil

Step 1

Pour two tablespoons of the oil into a large skillet or wok and turn the heat to medium.


  • 4 cups Kimchi, chopped

Step 2

When oil starts to shimmer, add the kimchi. Cook, stirring occasionally, until the kimchi is heated through, about two minutes.


  • 1 tablespoon Butter
  • 1 tablespoon Red Pepper Paste (gochujang

Step 3

Add the butter and the red pepper paste. Stir well until both are incorporated.


  • 4 cups White Rice, cooked, preferably a day old

Step 4

Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi.


  • 1 tablespoon Sesame Oil

Step 5

Pour the sesame oil on top of this mixture. Spread the rice and kimchi out as much as possible in an even layer, and let cook for a few minutes until it gets a little crispy on the bottom. Turn off the heat, and divide the mixture between four bowls.


  • 4 Eggs

Step 6

Pour the remaining one tablespoon of oil into a non-stick skillet set over medium-high heat. When shimmering, crack in the eggs, cover the skillet, and cook until the whites have set. When each is done, use a spatula and set one egg on top of each bowl of rice.


  • Sesame Seasoned Seaweed, crushed
  • Black Pepper
  • 4 Scallions, green parts only, chopped

Step 7

Garnish with the crushed seaweed, scallions, and black pepper. Serve immediately.
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