Kimchi Fried Rice

Julia Yoon's Seoul on Wheels truck makes daily stops in seven different locations around San Francisco's SoMa neighborhood to serve up Korean classics, like this kimchi-fried rice.


Slideshow: Delicious, Quick Side Dishes


  • Total Time:
  • Servings: 4
KEY: Stir-Frying, Dinner Party, Asian, Korean, Beans, Grains & Legumes, Side Dishes, Basic/Easy, Fast, Make Ahead, Vegetarian, Web Exclusive, Dinner, Lunch

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  • 2 tablespoons peanut oil
  • 4 1/2 cups cooked sushi, short-grain or white rice, cooled
  • 1 cup kimchi, drained and coarsely chopped
  • 2 1/2 tablespoons kochujang (Korean sweet-spicy chile paste); see Note
  • 1 tablespoon Asian sesame oil
  • Kosher salt

How to make this recipe

  1. In a large, deep nonstick skillet or wok, heat the peanut oil. When the oil is almost smoking, add the rice, kimchi and chile paste. Toss until the rice is thoroughly coated and heated through, about 2 minutes. Continue cooking the rice, without stirring, until a light brown crust forms on the bottom, about 1 minute. Drizzle with the sesame oil and season lightly with salt. Transfer to bowls and serve.


Kochujang is available at Asian markets.

Contributed By Published October 2012

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