5 Minute Kimchi Fried Rice

5 Minute Kimchi Fried Rice

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Adjust Servings:
1 teaspoon Toasted Sesame Oil
0.25 cup, sliced Onion
0.5 cup, chopped Kimchi
1 teaspoon, optional Gochugaru (Korean Red Chili Flakes)
1 teaspoon, optional Sugar
1 cup, leftover cooked Rice
1, optional Egg
0.5 teaspoon MSG or Salt
1 Tablespoon, sliced Green Onion
0.5 teaspoon, optional Chili Garlic Oil

5 Minute Kimchi Fried Rice

  • 5 Minutes
  • Serves 1
  • Easy




This easy to make 5 minute kimchi fried rice is made in one skillet and makes for the perfect lunch!

I often have leftover white rice in the refrigerator, on purpose.

Whenever I make rice, I make a bit more so that I have enough leftover rice to make fried rice for lunch the next day.

An important note about cooked rice –

Uncooked rice contain spores of a common bacteria called Bacillus cereus that survives during the cooking process.

If you leave cooked rice at room temperature too long, the spores can turn into bacteria. These bacteria can potentially produce toxins that lead to food poisoning symptoms.

That said, as long as cooked rice is quickly cooled and then properly stored in the refrigerator, any harm can be avoided and there is no need to worry.

Now that this info is out of the way, let’s celebrate having leftover rice by making an 8 ingredient, quick and delicious kimchi friend rice.

You can use homemade kimchi or your favorite store bought.

A few ingredients that will elevate these simple ingredients are gochugaru, which are Korean red chili flakes, sugar and MSG or salt.

MSG short for Monosodium glutamate is a flavor enhancer gives an umami kick to any dish.

It’s made from an amino acid called L-glutamic acid, produced by fermenting corn, sugar cane, sugar beets, tapioca or molasses.

The myth that it is “harmful” has long been debunked and sadly stems from racist fears.

That said, if you don’t have access to MSG or prefer not to use it, you can simply use salt instead.

To make this friend rice, all you will need is a small skillet. Preferably and non-stick skillet.

Everything is added in stages to allow each ingredient to slightly cook, caramelize, heat through and fry.

For added protein and flavor, I love creating a well in the middle and pan fry an egg during the last few minutes of cooking time.

To garnish, I like adding sliced green onion which I always keep in my freezer for easy access.

I add those to the skillet right after adding the egg to give them just enough time to defrost.

As a last touch, adding a bit of chili garlic oil adds another level of umami and spice.



Get a Small Non Stick Skillet

Heat your skillet then add just a bit of toasted sesame oil, or whatever oil you prefer.

Next, add the sliced onion and cook on medium-high heat for about a minute.

Add the kimchi, gochugaru and sugar. Stir to combine.

Now it's time to add the leftover rice and stir until the rice is saturated and evenly combined.

Create a small hole in the middle of the skillet, add a touch more of oil then add the egg.

Sprinkle with sliced green onion, season everything with MSG or salt then cover and lower the heat to medium-low.

Keep covered until the whites are set.

Transfer to a bowl and garnish finish with chili garlic oil is desired!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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