Kimchi Fried Rice
"Kimchi fried rice is the ultimate quick comfort food when you have leftover rice to use."
-- @thedaleyplate

Recipe Intro From thedaleyplate

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Prep time 5mins
Cook time 10mins
Serves or Makes: 4
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  • 1 cup cubed pancetta
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 1/ 2 cups kimchi, chopped, plus 2-3 tablespoons liquid from kimchi jar
  • 4 cups cooked rice
  • 2 tablespoons tamari
  • Sesame oil
  • sesame seeds, toasted
  • 4 teaspoons oil
  • 4 eggs
  • 2 tablespoons chopped chives
  • 2 sheets roasted seaweed, crumbled


  • Step 1

    Heat a cast iron skillet on medium-high and sauté pancetta until fat renders.

  • Step 2

    Add the onion, garlic, ginger and chopped kimchi and sauté until a few of kimchi pieces get crispy, 5 minutes.

  • Step 3

    Add the rice (preferably from the day before) and cook until everything is well incorporated. Add the kimchi liquid, soy sauce, a drizzle of sesame oil and sesame seeds. Transfer to a bowl.

  • Step 4

    Add oil to a skillet and fry eggs until whites are set and yolk reaches desired doneness. Remove from pan and set on top of rice. Top with chives and crumbled seaweed.