Kimchi Fried Rice is a simple yet delicious Korean classic. The green onion oil adds depth, while chili powder gives color without making the rice soggy.
Green onion oil creates the base flavor, and using chili powder instead of kimchi juice keeps rice from getting mushy. Sesame oil added last preserves its nutty aroma.
Use cold rice for better texture as grains separate easily. Adjust soy sauce amount based on how salty your kimchi is.
Top with a runny fried egg and sprinkle with seaweed flakes or sesame seeds for the perfect finish.
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