The Very Best Kimchi Fried Rice for #SundaySupper


I rarely get hungry while editing my photos for this blog (I know, shocker!), but every once in a while something like this Kimchi Fried Rice happens on Saturday night at 2 AM and then I get the hangrays. Like, real bad.

Do yourselves a favor before you read on and save this recipe, guys. Seriously. This is NOT just your run-of-the-mill fried rice.


Fried rice is the Asian goddess of all things leftover. Except when I was really young, we never really ordered fried rice in Chinese restaurants. It’s sort of like going out to a Vegas buffet and only getting bread–you know, the cheap stuff that anyone (in this case, a shoddy graduate student) can make, and still make taste decent. That’s not to pooh-pooh fried rice, because I love the stuff; it’s just not something a respectable member of an Asian household is supposed to indulge in. (Please don’t tell my parents I love Panda Express too, okay?)

Back at home, though, my mom made it every time we had anything to use up–vegetables, tofu, eggs, the whole lot just went phut! into the sizzling wok, and minutes later we’d each have a heaping plateful of amazing fried rice sitting on our plates, ready to be inhaled right up.


Maybe that’s why, weirdly enough, I never cooked a single Asian dish when I was at home. When you have actual Asian relatives running around the kitchen making amazing, authentic fare, you’re going to want to stick to stuff that isn’t going to make you look like a disgrace to your heritage. Pick a dish that nobody has heard of–the more exotic-sounding the better (for example, pierogies or bouillabaisse!), though–and you’re in business! The family will instantly think it’s the best thing in the world, simply by virtue of having nothing to compare it to.

Recently, though, I decided it was time to throw down the gauntlet and try my hand at making something Asian. The recipe I finally settled on has over 6,000 5-star reviews on Maangchi. Kimchi fried rice was the perfect choice: it was far enough removed from our culture to make it unusual–we never use kimchi in our cooking at home–but close enough that it still felt like a challenge. The result?

Best decision ever. 


This is a crazy recipe, with just the perfect balance of spiciness and an almost-sweet nuttiness from the sesame you drizzle over the whole thing. While I made some minor modifications to work with what leftovers I had, it’s so good that I’d dare to even serve it at home. As it happens, I actually ended up eating the whole darn wok-ful myself in two dinner sittings.

And yeah, I’m still so hungry looking at these pictures. Somebody call for a fried rice intervention…..please?


What’s your favorite type of fried rice?


The Very Best Kimchi Fried Rice for #SundaySupper

The Very Best Kimchi Fried Rice for #SundaySupper

This is the VERY best Kimchi Fried Rice recipe, slightly adapted from Maangchi's, which has over 6,000 5-star reviews. Perfectly balanced spiciness, sweetness, and nuttiness!


  • 1 tablespoons vegetable oil
  • 3 cups steamed white or brown rice, preferably made the night before
  • 1 cup chopped kimchi
  • 1/4 cup kimchi juice
  • 1/4 cup water
  • 2-3 tablespoons gochujang
  • 3 teaspoons sesame oil
  • 2 eggs
  • 1 green onion, chopped
  • 1 tablespoon roasted sesame seeds
  • 1 sheet roasted dried seaweed, shredded


  1. Heat up a wok or pan over medium. Add the vegetable oil.
  2. Add kimchi and stir-fry for 1 minute.
  3. Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.
  4. Lightly beat the eggs in a small bowl. Push the rice to the side of the wok, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.
  5. Add sesame oil and immediately remove wok from heat.
  6. Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately.

Looking for more fabulous (Easter) leftovers recipes? Check out the rest of these great shares!


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58 Replies to “The Very Best Kimchi Fried Rice for #SundaySupper”

  1. I love the color of that fried rice and also very much like the spicy heat from kimchi in it too.

    1. And there’s plenty of it here–thanks a bundle, Renee!

  2. […] Kimchi Fried Rice by Wallflower Girl […]

  3. Okay, so I just wrote to Amee that quiches are the best way to use up all kinds of leftovers and now I have to take it back. Fried rice and fried noodles are right up there too. This looks super spicy, Ala, just like the best fried rice should be. I was unfamiliar with gochujang but now I need some.

    1. haha! Oh gosh, I eat my words ALL the time when I see new posts and stuff. Quiches sound amazing too! But you’re right–this fried rice is totally off the charts for leftovers. Please do try the gochujang–you can get it online or at most Korean supermarkets, and it’s SO worth investing in!

  4. […] Kimchi Fried Rice by Wallflower Girl […]

  5. […] Kimchi Fried Rice by Wallflower Girl […]

  6. […] Kimchi Fried Rice by Wallflower Girl […]

  7. You’ve made my mouth water, too, Ala!!! And I just ate a huge omelet!!! This is recipe is no disgrace 🙂

    1. haha! Thanks so much, Liz–sounds like I’d rather serve this up to you first! Happy Easter!

  8. […] Kimchi Fried Rice by Wallflower Girl […]

  9. […] Kimchi Fried Rice by Wallflower Girl […]

  10. […] Kimchi Fried Rice by Wallflower Girl […]

  11. […] Kimchi Fried Rice by Wallflower Girl […]

  12. Yep. I am now starving! This looks amazing. Can you believe I’ve never had kimchi? Except the Food Should Taste Good Kimchi chips. So yummy!

    1. I’ve never even heard of those, but you NEED to try the real deal ASAP! So totally worth it, and I always have this huge jug hanging around in case I don’t have anything else in the fridge to go with my dinner….happy Easter!

  13. […] Kimchi Fried Rice by Wallflower Girl […]

  14. Love kimchi in fried rice. This looks superb — thanks.

    1. Thanks, John–happy Easter!

  15. I can almost see my husband drooling over this now! He has been a kimchi fanatic since he lived in Korea. 🙂

    1. haha! Ohh, that sounds like such a great experience. Tell him I’m super jealous, okay? Love love love Korean flavors! 😀 Thanks, Constance!

  16. Oh I need to try this fried rice. I love kimchi and have half a tub in the fridge right now. MUST make this week! Looks amazing!

    1. DO, I’m craving it right now (even though we just ate dinner–hah!). I’m already so excited for you, eee!

  17. It’s gochujang again! lol. I love kimchi fried rice so this is going into my to make list! Thanks for sharing, Ala!

    1. I’m telling you, I’m obsessed with the stuff–hah! Totally put it on that list, I’m hungry again already just thinking about it 🙂

  18. I grew up eating fried rice and we have different kinds of fried rice – fried rice with egg (plain or with sweet soy sauce), tomato fried rice, cheese fried rice and so much more). I even notice they create durian fried rice which I think quite weird. Kimchi fried rice is one of my favorites! Glad that I have a supportive hubby so we shared a plate of kimchi fried rice for supper (and blamed you for posting this recipe). And oh, I love maangchi! She’s so adorable.

  19. This kimchi rice looks divine, Ala! Love the vibrant colour – so yummy! 😀 Thanks for sharing your lovely recipe! x

    1. Thanks a bundle for the lovely comment too, Jess! <3

    2. And thank you for your lovely comment, too! Have a lovely day, Jess! <3

  20. Kimchi – in fried rice? Wow – How brilliant is this!

    1. I’d love to take credit for this fabulous invention–but alas! I cannot. Still, darn good stuff 🙂

  21. I’ve never tried kimchi and this looks so yummy — I MUST try it now!

    1. Yes, a million times over–yes, Valerie! 🙂 have a great day filled with kimchi (hopefully!).

  22. I love fried rice and I’m fond of kimchi but I’ve never put them together. I think this would become a fast favorite!

    1. Oh, SUCH a fav, Maureen! Please do try it–your taste buds will love you for it, and so will I 🙂

  23. […] Kimchi Fried Rice by Wallflower Girl […]

  24. Kimchi fried rice has been the only way I’ve ever had kinchi- and I LOVE it! Thanks for this recipe, your rice looks soooo delish 🙂

    1. No WAY–I didn’t even think to try it until like, my final year of college (and then my mind was blown–boom!). Lucky you! And thaaaanks!!!

  25. Ohhh this looks yummy! What a great way to change up traditional fried rice.

    1. It’s such a yummy one, Shaina! Thanks so much! xo

  26. Now you have me STARVING for this rice!!! Not fair….at all!!

  27. Love the idea of Kimchi in fried rice! Fermented foods are so good for your gut. I can’t wait to try this!!

  28. Kimchi fried rice is the best! It’s my husband’s favorite! Love Maangchi, her homemade kimchi recipe is the best 🙂

  29. Glad you decided to take on the challenge. Your fried rice is beautiful – I love the color!

  30. My mouth is watering! I love a good kimchi fried rice, but I’ve never made it myself. Totally pinning this because now I *need* it. Also, I totally feel you on avoiding cooking ethnic dishes. I didn’t cook Filipino food for a long time because I knew it wouldn’t be as awesome/authentic as what my family makes. It wasn’t until recently that I’ve started experimenting and making my own versions.

  31. […] Kimchi Fried Rice. I want. […]

  32. I have been wanting to work with kimchi, and almost bought some last month when I did my big drive to a store that carries EVERYTHING. But my guy is not adventurous and isn’t down with the whole kimchi idea :/

  33. […] Kimchi Fried Rice by Wallflower Girl […]

  34. Hi there !
    This looks amazingly delicious !

    I’d really like to try it but I don’t have kimchi sauce.
    I found some at a small grocery store but the bottle is huge for the small amount needed !

    Can it be replaced or skipped ?

    1. Hey Cindy! Do you mean the juice from the kimchi or the gochujang sauce? If the juice, then that’s usually the soaking liquid that you’ll find in the kimchi container itself, so you should be good as long as you have kimchi. If you mean the gochujang, there’s not a perfect sub that I can recommend–but one online recommendation (that I haven’t tried myself) is to make a “paste” out of red chili pepper flakes moistened with soy sauce and a little sugar. If you have these ingredients on hand, they could be one possible sub. Hope that helps!

  35. […] I don’t use superlatives often, but this kimchi fried rice from Maangchi really is the best that I’ve ever tasted, period. With the perfect balance of gochujang, kimchi, and sesame oil, this recipe is ideal for those cold nights when you just need some spicy comfort food. (Recipe here.) […]

  36. […] Kimchi Fried Rice by Wallflower Girl […]

  37. […] Kimchi Fried Rice by Wallflower Girl […]

  38. Just made this and it definitely hit the spot! It’s about 28 degrees outside and I saw this and ran out and bought the ingredients. My 15 year old son loves it. Perfect amount of spice. Thank you!!

    1. Glad you loved it as much as we do, Maria–and brrr, that’s chilly! Stay warm!

  39. […] Kimchi Fried Rice by Wallflower Girl […]

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