Kimchi Fried Rice with Extra Greens


  • 2 tablespoons vegetable oil

  • 1 cup kimchi, roughly chopped

  • 1 teaspoon gochujang (or more, if you like it spicier)

  • 2 cups cooked white or brown rice, preferably leftover

  • 2 cups thinly sliced greens (baby bok choy, spinach, chard, etc.)

  • 4 green onions, cut into 1-inch pieces

  • 1-2 teaspoons soy sauce

  • 2 eggs, lightly beaten

  • 1/2 teaspoon toasted sesame oil


  1. In a large skillet, heat the vegetable oil over high heat. Add the kimchi and gochujang and stir-fry for 30 seconds to 1 minute, until hot and fragrant. Add the rice and stir-fry for 1-2 minutes, until hot. Add the greens, green onions and 1 teaspoon soy sauce, and stir-fry until greens are wilted. Taste and add more soy sauce or salt if needed.
  2. Push the rice over to one side of the pan and pour in the egg. Scramble into soft curds and mix into the rice. Drizzle each serving with about 1/4 teaspoon sesame oil and serve immediately.

• Cook 1 or 2 pieces of bacon in the pan and use the bacon fat to fry the kimchi, crumbling the cooked bacon into the rice. 
• Instead of scrambling the egg, serve it poached or fried on top of the rice.
• Add crumbled toasted nori and sesame seeds instead of the sesame oil.

Additional Notes
• This fried rice is an excellent way to use kimchi that is past its prime.
• You can use freshly-cooked rice, but the the finished dish will be a little mushier than if you use day-old rice.