Korea / Main dishes

Kimchi fried rice

Name: Kimchi fried rice
Prep time: 15 min
Cook time: 15 min
Yield: 2 portions
Cuisine: Korea
Ingredients: 400 g cooked rice, promptly cooled and refrigerated; 200 g kimchi, chopped; 150 g firm tofu, diced; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tbsp oil; 1 tsp sesame oil; 2 spring onions

Kimchi fried rice in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook15 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Break chilled rice into separate grains before cooking.
Heat oil and cook kimchi and tofu for 5 minutes.
Add rice, gochujang and soy sauce and stir-fry until steaming throughout and rice reaches 74°C.
Finish with sesame oil and sliced spring onion and serve immediately.

A little kitchen note

Untested editorial adaptation. Use chilled rice within one day where possible and reheat only once.

Allergen notes

Soy, sesame; possible wheat, fish or shellfish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 458 kcal
Protein: 15.1 g
Carbs: 65.6 g
Fat: 15.0 g
Fibre: 3.7 g
Total sugar: 4.5 g
Sodium: 1167 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it