3 Ways to Enjoy Kimchi Fried Rice
About this recipe
Kimchi fried rice is a beloved dish that's surprisingly easy to make at home, and this video by Aaron and Claire shows you three delicious ways to enjoy it! From the classic version to a volcano-style twist and even a noodle variation, there's something for everyone.
Using day-old rice is key to achieving that perfect texture, and the creator emphasizes how well-seasoned kimchi can elevate the dish. Whether you're a beginner or a seasoned cook, these recipes will have you whipping up a satisfying meal in no time.
Ingredient notes
- Use day-old rice for the best texture, but if you don't have it, spread freshly cooked rice on a plate to cool while prepping other ingredients.
- Bacon can be substituted with chicken, beef, pork, spam, or canned tuna.
- For the volcano version, use pork belly instead of bacon and add gochujang for flavor.
Tips from Aaron and Claire’s video
- Cut bacon into small bite-size pieces to ensure you get bacon in every bite.
- If your kimchi is too dry while cooking, adding 1-2 tablespoons of water will help prevent burning.
- For a restaurant-quality taste, consider adding a half teaspoon of MSG to the seasoning mix.
Good to know
- What type of rice should I use for kimchi fried rice?
- It's best to use day-old rice because it's drier and won't get mushy. If you don't have day-old rice, spread freshly cooked rice on a plate to cool.
- Can I use a different protein instead of bacon?
- Yes, you can substitute bacon with chicken, beef, pork, spam, or canned tuna.
- What makes the volcano version special?
- The volcano version uses pork belly, gochujang, and is shaped into a mountain topped with beaten eggs and cheese.
- How long does it take to prepare this dish?
- The total time for making kimchi fried rice is about 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Aaron and Claire: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the ingredients: rice, kimchi, green onion, and bacon.
- 2
Cut the bacon into small bite-size pieces.
- 3
Chop the green onion generously.
- 4
Cut 100g of kimchi into bite-size pieces using scissors.
- 5
Mix kimchi with 0.5 tablespoon of Korean chili pepper flakes, 0.5 tablespoon of soy sauce, 0.5 tablespoon of oyster sauce, and 1 teaspoon of sugar.
- 6
Heat 1 tablespoon of oil in a pan over medium heat, add green onions and bacon, and sauté until fragrant.
- 7
Add the kimchi mixture to the pan and stir well.
- 8
If the kimchi is too dry, add 1-2 tablespoons of water to prevent burning.
- 9
Add the rice to the pan and mix well with a spatula.
- 10
Add 1 teaspoon of sesame oil and mix again.
- 11
Transfer to a serving plate and top with a fried egg, Korean seasoned seaweed, green onions, and sesame seeds.
- 12
For the volcano kimchi fried rice, use 120g of kimchi and pork belly instead of bacon, and shape the rice into a mountain before adding beaten eggs and cheese on top.
- 13
For kimchi fried noodles, use 100g of ground pork and 100g of udon noodles, and follow similar steps with the sauce mixture.
Heads up — we had to guess a little:
- Assumed 1 bowl of rice is approximately 200g based on typical serving sizes.
- Estimated 2-3 eggs for the volcano version based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Aaron and Claire’s original video on YouTube. Follow them there — it’s their dish.
Are you Aaron and Claire? Claim this page or ask us to take it down. Your call, always.
