🍚 Kimchi Fried Rice
Kimchi fried rice is a quick Korean stir-fry of cooked rice, chopped sour kimchi and thin strips of pork, seasoned with gochugaru chilli flakes and finished with sesame oil. The kimchi gives it a tangy heat and the pork adds savoury richness; a fried egg on top is the classic finish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked rice, chilled
- 200 g ripe kimchi, chopped
- 150 g pork shoulder, thinly sliced
- 1 tsp gochugaru
- 1 tbsp neutral oil
- 1 tsp sesame oil
- 2 eggs
- Salt
Method
- Stir-fry the pork in the oil over high heat until browned.
- Add the kimchi and gochugaru and cook 3–4 minutes.
- Add the rice, breaking up clumps, and stir-fry until hot; season with salt.
- Drizzle with sesame oil and top each portion with a fried egg.
How to make it lighter
- Choose pork loin instead of shoulder or belly for a leaner plate.
- Measure cooking oil: 1 tbsp oil ≈ 120 kcal.
- Stir in a handful of shredded cabbage or leafy greens to add volume with fewer calories per bite.
History
Fried rice with kimchi is a staple of Korean home cooking, made to use up leftover rice and kimchi that has fermented past its freshest stage. Today it is found everywhere from family kitchens to casual restaurants and convenience stores across Korea.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →