Kimchi Fried Rice with Chicken

Front view closeup of plate with kimchi fried rice with chicken.

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5 from 1 review

Easy to make in 30 minutes and full of BIG and BOLD flavors, this Kimchi Fried Rice with Chicken is made with savory and spicy chicken pieces, kimchi, fragrant aromatics, veggies and the most delicious gochujang infused spicy, smoky, and tangy sauce with a hint of sweetness! 



Chicken Marinade:

  • 15 grams / ½ TBLS Gochujang (Korean chili pepper paste – note 1)
  • ½ TBSP Low Sodium Light Soy Sauce
  • ½ TBSP Korean Sake (cooking wine, optional, substitute with chicken stock or omit)
  • ¼ TSP ground freshly cracked Black Pepper
  • ⅛ TSP Kosher Salt
  • ½ TSP Sesame Oil
  • 250 grams / 8.8 ounces Chicken Breast, boneless, skinless – cut into bite-sized pieces


  • 30 grams / 1 TBSP Gochujang
  • ½ TBSP Low Sodium Light Soy Sauce
  • ½ TBSP Distilled White Vinegar
  • ½ TSP Sesame Oil
  • ½ TSP Chili Oil (optional – pure chili oil without flakes/seeds), to taste
  • ½ TSP Gochugaru (Korean red pepper powder – note 1), to taste
  • ½ TSP Toasted White Sesame Seeds
  • 1 TSP Granulated White Sugar Replacement, to taste (or use regular white sugar or other sweetener of choice – note 2)

Kimchi Fried Rice:

  • 50 grams / ¼ medium Yellow Onion – finely chopped
  • 20 grams / 1 medium Spring Onion – finely chopped, white and light green parts separated from dark green parts
  • 18 grams / 3 Garlic cloves – minced
  • 8 grams / 1 TBSP minced Ginger
  • 20 grams / 4-6 fresh Red Chilies (I used Thai Bird’s Eye but any small hot red chilies will work), to taste* (note 3)
  • 80 grams / 1 medium King Oyster Mushroom – diced
  • 90 grams / ½ cup Kimchi + 1 TBSP Kimchi Juice (liquid from the jar) – chopped or cut with kitchen shears
  • 50 grams / ≈ ½ cup Mung Bean Sprouts – rinsed with cold water, drained
  • 1 TSP + ½ TBSP Peanut Oil (or any other neutral cooking oil with a high smoke point), divided
  • 2 large Eggs
  • 240 grams / 1.5 cups cooked Thai Jasmine Brown Rice, day-old, chilled (100 grams / 3.5 ounces uncooked weight – note 4)
  • ¼ TSP freshly cracked Black Pepper
  • ⅛ TSP Kosher Salt
  • To Serve: Reserved spring onion dark green parts, toasted white sesame seeds



  1. Marinate the chicken: Combine the gochujang, low sodium light soy sauce, Korean sake (if using), black pepper, kosher salt and sesame oil in a medium sized bowl. Mix until combined well. Cut the chicken into bite-sized pieces and add to the bowl. Mix until the chicken is evenly coated in the marinade, set aside.
  2. Make the sauce: Mix together the gochujang, low sodium light soy sauce, distilled white vinegar, sesame oil, chili oil (if using), gochugaru, toasted white sesame seeds and white sugar replacement in a small measuring cup or bowl until evenly combined.
  3. Prepare the fresh ingredients: Chop the yellow onion, spring onion (separate the white and light green parts from the dark green parts), garlic, ginger, red chilies and king oyster mushroom as indicated in the ‘ingredients’ section. Spoon the kimchi and kimchi juice into a small measuring cup or bowl and use kitchen shears to cut the kimchi into small pieces. Rinse and drain the mung bean sprouts.

Kimchi Fried Rice with Chicken:

  1. Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or use a small frying pan) over medium heat. Once hot, crack the eggs into the pan. Cook for 1-2 minutes or until the whites have set. Flip and cook for another 1-2 minutes or until the yolk is cooked to your liking. Transfer to a clean plate and set aside. (Note: Feel free to fry one side only if you prefer a runny egg yolk.)
  2. Stir-fry the aromatics: Add the remaining ½ tablespoon of oil to the wok and heat over high heat. Add the yellow onion, spring onion white and light green parts and sauté for 15-20 seconds until translucent. Add the garlic, ginger and red chilies and stir-fry for 20-30 seconds until fragrant.
  3. Cook the chicken: Spread everything out to the edges of the pan and add the marinated chicken in the center of the wok. Allow to sear for 1 minute, then flip and sear for another 20-30 seconds. Stir-fry to combine with everything else.
  4. Add the mushrooms and kimchi: Add the diced mushroom and stir-fry for a minute to combine with everything until slightly softened. Make a well in the center of the wok again and add the kimchi and kimchi juice. Stir-fry in the center of the wok for 10 seconds, then toss to combine with everything.
  5. Add the rice and sauce: Add the cooked rice and pour the stir-fry sauce on top. Stir-fry using a scooping motion until everything is evenly coated in the sauce.
  6. Season: Season with ¼ teaspoon black pepper and ⅛ teaspoon kosher salt and stir-fry to combine.
  7. Toss through spring onion greens: Add most of the spring onion dark green parts (reserve some for garnishing) and mung bean sprouts. Toss for 15-20 seconds until the bean sprouts have slightly softened, then switch off the heat.
  8. To Serve: Divide the fried rice evenly onto two plates and garnish with the reserved spring onion and toasted white sesame seeds. Top each plate with a fried egg and serve immediately.



  1. Gochujang and Gochugaru. Gochujang is a fermented Korean chili pepper paste that comes in small tubs. Although it has a deep dark red color, it’s not extremely spicy. It has a spicy-sweet and smoky flavor profile. Gochugaru is a Korean hot red pepper powder. Both are available in Korean and Asian supermarkets, in several mainstream supermarkets, and online. Gochugaru can come in varying heat levels depending on the brand. Adjust the quantity you use to taste or substitute with any type of medium-hot chili powder.
  2. Granulated White Sugar Replacement: I used Lakanto Monkfruit Sweetener which is a sugar-free alternative to granulated white sugar. It’s made from monkfruit and erythritol. Feel free to use regular white sugar, honey or other sweetener of choice to taste.
  3. Fresh Red Chilies: Use any hot red chilies that are easily available to you. Adjust the quantity to taste depending on your heat level preference or omit for a milder kimchi fried rice.
  4. Thai Jasmine Brown Rice. Feel free to use long-grain Thai jasmine white rice, or any medium or short-grain cooked rice. Day-old or even 2-day old chilled rice from the fridge works best for fried rice. It has less moisture than freshly cooked rice after sitting in the fridge overnight. It’s less likely to become mushy in the wok.
  5. Storing and reheating leftovers: Store leftover kimchi fried rice in a sealed airtight container in the fridge for up to 3 days. Reheat in the microwave for on high 2-3 minutes, mixing halfway in between, until hot throughout. I recommend frying and topping with the egg just before serving. Or if you fry the eggs in advance, reheat them separate from the fried rice in the microwave on high for 20-30 seconds.
  6. See the ‘Variations’ section in the post above if you’d like to customize this kimchi fried rice.