Kimchi fried rice

By Anne-Marie Bonneau
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  • 1/4 cup coconut or peanut oil
  • 2 small onions, chopped
  • 2 cups Simple Spicy Kimchi (page 187), roughly chopped, with 1⁄4 cup kimchi juice (see Note)
  • 4 cups leftover cooked white rice (see Note)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 4 large eggs, lightly beaten
  • 4 scallions (green and white parts), sliced, for garnish
  • Salt


  1. In a large, deep skillet, heat the oil over medium-high heat. Add the onions and sauté until translucent, about three minutes. Add the kimchi and sauté for two more minutes. Add the rice, kimchi juice, soy sauce, and sesame oil. Stir to break up any clumps of rice and to coat it with liquid.
  2. Make a well in the center of the mixture. Pour in the eggs, then scramble for two to three minutes and stir into the kimchi and rice until the eggs are cooked through. Season to taste with salt.


  • Leftover rice works best with this dish. You want it to have begun to dry out so it won’t lump together the way freshly cooked, fluffy rice would.
  • You may not have 1/4 cup of kimchi juice in your jar. Just remove as much as you can.

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