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Kimchi Fried Rice

Use whatever you have in the fridge. Fried rice is the perfect thing to use up leftovers with. Any kind of veggies or meat - just toss them in. If you like, wrap the rice with the egg omelet like a burrito to make omu-rice. This is a great lunchtime meal or side to any main course.  


  • 2 tablespoons vegetable oil

  • 2 strips of bacon, diced (45 grams/1¾ ounces)

  • 2 carrots, julienned and then coarsely chopped

  • 1 clove garlic, grated

  • 9 shitake mushrooms, stems removed, sliced lengthwise into quarters

  • ½ courgette or zucchini, julienned and then coarsely chopped

  • 2 spring onions or scallions, finely sliced

  • 1 cup (300 grams) kimchi, chopped into small pieces

  • 4 cups (740 grams) cooked short-grain rice

  • 1 teaspoon sea salt/kosher salt or to taste

  • 8 grinds of black pepper, or to taste

  • 4 soft sunny side up fried eggs

  • Garnish

  • 1 spring onion or scallion, finely sliced

  • Sprinkle of Korean chili flakes (gochugaru)

  • Sprinkle of black pepper


  • 1.

    Heat vegetable oil in a large skillet over medium-high heat, add the bacon and sauté until edges are crispy, about 2-3 minutes. 

  • 2.

    Using a slotted spoon remove the bacon from the skillet and let drain on kitchen towels. 

  • 3.

    Reduce heat to medium and add the carrots and garlic to the skillet. 

  • 4.

    Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes. Then mix in the mushrooms, courgette/zucchini, spring onions/scallions and kimchi, and continue to sauté until tender, 4 to 5 minutes. 

  • 5.

    Return the bacon to the pan. Add the rice and mix to incorporate well using a wooden spoon to break up the rice. Season with salt and pepper to taste. 

  • 6.

    Transfer fried rice to a serving plate or platter, top with the fried eggs and garnish with spring onions/scallions.  

  • Note:

  • 1.

    Place the kimchi in a bowl and use kitchen sheers to cut it into small pieces. Kimchi can stain your cutting board and make it smell. 

  • 2.

    Use the julienne blade on a mandolin or a julienne peeler to cut the carrots and the zucchini.  After making long thin pieces, use knife to cut down to small pieces.


Copyright, 2014, Judy Joo, All rights reserved

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