Kimchi Fried Rice

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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3 small carrots, halved lengthwise then sliced into half-moons (1/3 cup sliced)

2 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa

2 tablespoons sake

2 teaspoons toasted sesame oil

2 tablespoons peanut oil

1 large egg, beaten

3 dried hot chiles

2 teaspoons grated garlic (about 3 medium cloves)

2 teaspoons grated ginger (about one 4-inch piece)

4 cups leftover cooked white rice

3 ounces lap cheong (Chinese sausage), sliced

3 ounces store-bought Chinese roast pork, diced

4 scallions, cut into 1-inch batons (about 1/2 cup)

1/3 cup frozen peas, defrosted

3 ounces kimchi, drained, squeezed dry and chopped (about 1/2 cup chopped)

1 cup soy bean sprouts


  1. Bring a small saucepan of water to a boil. Add the carrots and cook for 1 minute. Drain the carrots and reserve on a plate.
  2. For this dish, you need to have everything ready to go before you start to cook in the wok.
  3. Combine the soy sauce, sake and sesame oil in a small bowl for the liquid seasonings.
  4. Preheat a large wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, place on a plate. Wipe out the wok, if necessary.
  5. Add the remaining 1 tablespoon peanut oil to the wok and swirl to coat. Add the chiles, ginger and garlic. Cook, stirring, until fragrant, about 10 seconds.
  6. Add the rice and cook, tossing, until the rice is warmed through and crisp in some places, about 2 minutes. This will give you some of that smoky "breath of the wok" flavor.
  7. Add the cooked egg, sausage and roast pork to the wok. Toss for 1 minute. Next, add the scallions and carrots. Toss for 30 seconds then add the peas. Cook, tossing, for another 30 seconds then add the kimchi and bean sprouts. Pour in the liquid seasonings along the rim of the wok. Cook, tossing, for another 30 seconds. Serve on a platter. 
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