Kimchi Fried Rice

Locally made kimchi, by Ou’s Treat, has been regularly available at our neighorhood grocery store, and it’s made it into our weeknight dinner rotation.

This kimchi fried rice is easy to create, with big flavors coming from the kimchi and gochujang.

Nutrition bonus: Kimchi and gochujang are fermented foods, which have probiotics that promote good gut health.

I like to fold in scrambled eggs for their fluffy texture and protein.


1.5 cups rice
2/3 pack of kimchi
1 tbsp gochujang (or more to taste)
4 eggs
sesame seeds for garnish

Cook the rice on the stove top or in a rice cooker. Heat up canola or vegetable oil in a wok (or use a large pan), then stir fry the cooked rice with the kimchi and gochujang.

Scramble the eggs in a separate pan, making sure to constantly stir the eggs, and turn off the heat right before the eggs solidify so you get that fluffy texture. Fold the scrambled eggs into the rice. Garnish with sesame seeds.

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