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Kimchi Korean Fried Rice

Judy Joo shows us three recipes to make with oven-fried chicken
Judy Joo shows us three recipes to make with oven-fried chicken.TODAY

Chef notes

My sister used to make this for me when we lived together in New York, and I loved it! Fried rice is the perfect way to use up leftovers, so feel free to improvise with your favorite veggies. 

Swap option: Any kind of veggies or meat you have in the fridge will work —  just toss them in! This is a great lunch or side dish. A variation on the dish, called omurice, is to make omelets and wrap the eggs around the fried rice like a burrito. 

Technique tip: Kimchi can stain your cutting board and the smell. It has a habit of lingering, too. To avoid this. put the kimchi in a bowl and use kitchen shears to cut it into smaller pieces.


  • 2 tablespoons vegetable oil
  • 1/2 cup chopped up fried chicken cut into dice-sized pieces
  • 2 carrots, diced
  • 1 clove garlic, grated or minced
  • 9 button mushrooms
  • ½ zucchini, diced
  • 3 scallions, thinly sliced on an angle
  • 1 cup drained, store-bought kimchi
  • 4 cups steamed white rice
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 4 soft sunny-side-up fried eggs



Cook the rice according to package instructions.


In a large skillet, heat the oil over medium­-high heat.


Reduce the heat to medium, add the carrots and garlic, and cook, stirring continuously, until the carrots are just softened, about 2 to 3 minutes.


Add the mushrooms, zucchini, two-thirds of the scallions and the kimchi, and cook until the vegetables are tender, 4 to 5 minutes.


Add the rice and fried chicken, breaking up the rice with a wooden spoon and combining it with the other ingredients.


Cook, stirring occasionally, until the rice is hot, about 5 minutes.


Season with salt and pepper. Spoon the fried rice into four bowls and top each with a fried egg and the remaining scallions.