Kimchi Fried Rice
Prep time
Cook time
Total time
Yield: Serves 2
  • 1 chicken breast (about 200 grams)
  • 3 tablespoons canola oil
  • 2 eggs
  • 125 ml kimchi juice (1/2 cup)
  • 1 tablespoon light soy sauce
  • 1 tablespoon sugar (optional)
  • 225 grams kimchi (about 1 cup), chopped into small pieces
  • 500 to 600 grams overnight cooked rice (about 3 cups)
  • Chopped spring onion, as garnish
Chicken Marinade
  • 1 tablespoon corn starch
  • 1 tablespoon light soy sauce
  • 1 tablespoon sake
  • ½ tablespoon sesame oil
  1. Rinse and pat-dry chicken breast. Butterfly the chicken breast and cut into ¾-inch cubes. Mix with the Chicken Marinade and set aside for 15 minutes.
  2. Heat 1 tablespoon of canola oil in a frying pan and cook the eggs - either sunny side up or scrambled. Set them aside.
  3. Mix the kimchi juice, light soy sauce, sugar (if using) and ketchup (if using) in a small bowl. Set aside.
  4. Heat a large frying pan (the best will be a wok) over medium-high heat and add in 1 tablespoon of canola oil. Add in the chicken cubes in a single layer and sear the chicken until browned. Flip the chicken and cook on the other side until the chicken is fully cooked. Remove the chicken into a bowl and set aside.
  5. Heat the remaining 1 tablespoon of canola oil in the frying pan. Turn the heat down to medium and add in the kimchi. Stir-fry for a few minutes until the kimchi is frarant.
  6. Add in the cooked rice and kimchi juice mixture. Stir to coat the rice until all the rice are coated with the sauce and heated through. Stir in the cooked chicken breast cubes.
  7. Divide between 2 serving plates, place the sunny side up or scrambled eggs on top, sprinkle with chopped spring onion and serve immediately.
Cheesy "Egg River" Style
  1. Omit the scrambled and sunny side up eggs in Step 2 above and follow the above steps until Step 6.
  2. Lightly oil a bowl and transfer the cooked kimchi fried rice into the bowl. Pack the rice down relatively tightly.
  3. Heat a clean frying pan over medium heat. Add in a bit of oil then turn the bowl of rice out onto the frying pan.
  4. Crack and beat 2 to 3 eggs and season with a little bit of salt. Pour into the frying pan and sprinkle cheese on top. Use a pair of chopsticks to whisk the eggs constantly until the eggs are just set - they should be soft and creamy curds. Sprinkle with chopped spring onion and serve immediately.
Naggy Notes
- If your kimchi doesn't have a lot of juice, mix 1 tablespoon gochujang with 125 ml (1/2 cup) water and use as kimchi juice.
- Sometimes I will also add a bit of ketchup (1 to 2 tablespoons) to the fried rice for an additional flavour.
Recipe by Foodie Baker at