12-Min Kimchi Fried Rice Recipe—Quick & Easy!

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon has less fat, while pork belly is a more economical cut.

kimchi

🥗Healthier: cabbage with vinegar

💰Cheaper: sauerkraut

Cabbage with vinegar offers a similar tang, while sauerkraut is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more budget-friendly.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat, while red pepper flakes are often less costly.

Cut the kimchi into small pieces using kitchen shears to avoid staining a cutting board.

Dice the onion.

Chop the scallions.

Cut the ham steaks into cubes; you can also replace it with pork belly, bacon, or any leftover meat.

In a pan over high heat, add about 1 tbsp of oil.

Once the oil is hot, add the onion and ham; stir fry until aromatic for about 1 minute.

Add the kimchi and stir fry until fragrant.

Add in the cooked rice and mix everything together.

Toss in the kimchi juice for moisture.

Add gochujang and a pinch of salt; stir until well coated for about 1 minute.

Add the chopped scallions.

Preheat a cast iron pan and add sesame oil to enhance the flavor.

Transfer the kimchi fried rice into the cast iron pan (this step is optional).

In a small pan over medium heat, add about 1 tbsp of oil.

Crack the eggs into the small pan and cook until the bottom is set; season with a pinch of salt.

Place the cooked egg over the kimchi fried rice.

Garnish the kimchi fried rice with sesame seeds and roasted seaweed flakes (this step is optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens