Kimchi Fried Rice

How to make Kimchi Fried Rice.

Ingredients: Serves 4

  • 1 cup kimchi, cut into thumbnail size pieces
  • 150 g bacon (5.3 ounces), cut into thumbnail size pieces
  • 1 pack enoki mushrooms (200 g/7 ounces ), root removed, rinsed and drained
  • 3 cups steamed short grain rice, if it is freshly cooked then leave it out for 5 to 10 minutes at room temperature to cool down
  • 4 large eggs cooked sunny side up or per your preference
  • 1/2 tsp minced garlic
  • 1/4 cup Kimchi juice, this liquid is from the bottom of the kimchi container
  • 1/2 Tbsp sesame oil
  • 1 Tbsp cooking oil
  • 1 Tbsp toasted sesame seeds to garnish
  • 1/2 stalk green onion to garnish, thinly sliced
  • roasted seasoned seaweed , shredded


  1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
  2. Add the garlic, stir it fast for about 10 seconds.
  3. Then add the bacon and stir it well until half of it is cooked.
  4. Add the Kimchi and stir until 80% of it is cooked.
  5. Add the mushrooms and mix them well for a few seconds.
  6. Reduce the heat to medium-low.
  7. Add the rice and the kimchi juice.
  8. Mix all of them together well and thoroughly.
  9. Add the sesame oil and mix them well.
  10. Remove from the heat.
  11. Serve the Kimchi fried rice on a plate.
  12. Garnish with the sesame seeds, green onion and seaweed strips.
  13. Place the cooked egg on top.
  14. Enjoy!
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