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“This is a very easy, delicious Kimchi Fried Rice from Sara Yoo, Yum Sugar. I love kimchi and this is a great recipe. You can use chicken, beef, pork or even Spam(which is really good in this recipe).”

Ingredients Nutrition

  • 1 tablespoon vegetable oil, plus extra for drizzling on rice
  • 12 cup chopped chicken
  • 3 cups day-old cooked white short-grain rice
  • 3 scallions, finely sliced, white and green parts separated
  • 1 cup cabbage kimchi, generous cup, roughly chopped
  • reserved cabbage kimchi juice
  • 2 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • 2 eggs
  • sesame seeds (to garnish)


  1. Heat oil in a wok or large skillet over medium heat.
  2. Add meat and cook, stirring occasionally until cooked through(about 2-3 minutes).
  3. Meanwhile place rice in a large bowl, drizzle with a little vegetable oil.
  4. With your hands separate rice grains as mch as possible without smashing or breaking them.
  5. Use just enough to coat each grain.
  6. Add the white parts of the scallion to to the pan and cook until fragrant, about 30 seconds.
  7. Add the kimchi and juice and stirr to toss.
  8. Add the rice and toss to coat, stirring the mixture evenly.
  9. Cook rice for 10 minutes tossing the rice as needed to keep the rice from burning.
  10. Drizzle with the sesame oil and soy sauce and toss to distribute evenly.
  11. Cook for 3-5 minutes, toss as needed to prevent the rice from burning.
  12. Taste for seasoning and sprinkle sesame oil and soy sauce if desired.
  13. Reserve a handful of green scallions.
  14. Toss the rest in the pan with the rice.
  15. Divide rice between 2 bowls.
  16. In a small pan, fry both eggs and use to top the fried rice.
  17. Garnish with reserved green onions and sesame seeds.

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