Chicken and Kimchi Fried Grain


Kimchi Fried Rice Matt’s Recipe!

Video taken from the channel: Christine N


How-To: Make Kimchi Fried Rice

Video taken from the channel: Munchies



Video taken from the channel: SPICED


Best Kimchi Fried Rice Recipe

Video taken from the channel: Seonkyoung Longest



Video taken from the channel: Easy Peasy Pan


Kimchi fried rice: 김치볶음밥

Video taken from the channel: Maangchi


Kimchi Chicken Fried Rice | Everyday Gourmet S8 E8

Video taken from the channel: everydaygourmettv

How to Make Kimchi Fried Rice With Chicken. Step 1: Ingredients and Cookware. Ingredients: •1 cup Jasmine white rice •1½ cups water •1½ tablespoons of vegetable oil •1 boneless Step 2: Prepare the Rice.

Step 3: Cook the Chicken. Step 4: Add the Kimchi. Step 5: Add the Sugar. Add the chicken, carrots and white pepper and stir-fry until the meat is nearly cooked through, 4 minutes. Add the kimchi and stir-fry for 1 more minute.

Push the mixture to the side of the pan. Pour the sesame oil into the empty side of the pan. How to cook Chicken and Kimchi Fried Rice Heat oil in a large frying pan over medium heat. Fry bacon for 2 minutes or until it changes color. Remove from pan and set aside.

Once hot, add the rice and pineapple chunks, stir-fry for 2 to 3 minutes. Stir in the peas and kimchi, cooking until warmed through. Stir in the reserved eggs, bacon and chicken. Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes. 4. Add chicken to Kimchi Fried Rice and garnish with chopped green onion.

Heat oil in a large fry pan or wok and add the white part of the spring onions (reserving the greens), ginger and kimchi and cook for 1-2 minutes. Now add the chicken strips and toss to coat in the onion and kimchi mixture. Cook for a further.

Once the chicken has browned, add the toasted sesame oil and gently toss to combine. Add the green onions, the kimchi (some of the juices are ok too) and coconut aminos to the skillet. Bring to a simmer and cook, tossing occasionally, until the sauce has thickened, 2 to 3 more minutes.

Directions. In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.

Step 2 Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and. Some recipes for Kimchi fried rice use chicken or baby shrimp as the protein source, so don’t be afraid to experiment once you’ve got the basic recipe mastered.

Kimchi fried rice can also be made vegetarian by substituting tofu squares for the pork, beef, chicken, or.

List of related literature:

In a medium bowl, mix together the cabbage, ginger, scallions, pork, white pepper, soy sauce, rice wine, and sesame oil.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

Kimchi fried rice is one of my go-to comfort dishes.

“Damn Delicious: 100 Super Easy, Super Fast Recipes” by Rhee, Chungah
from Damn Delicious: 100 Super Easy, Super Fast Recipes
by Rhee, Chungah
Oxmoor House, Incorporated, 2016

Remove from the heat and add the kimchi, rice vinegar, soy sauce and sesame oil, then mix.

“Tickets evolution” by Albert Adrià, Dustin Langan, Moisés Torné Bianya
from Tickets evolution
by Albert Adrià, Dustin Langan, Moisés Torné Bianya
RBA Libros, 2018

There’s fried rice made with kimchi or sweet ground beef and onions.

“What About the Rest of Your Life” by Sung Yim, Michael Heald, additional developmental edits and copyediting by Jessie Carver, Jason Quigley, Cover art by Aaron Robert Miller
from What About the Rest of Your Life
by Sung Yim, Michael Heald, et. al.
Perfect Day Publishing, 2017

Stir in the remaining 1 teaspoon oil, the chicken, green onions, cilantro, soy sauce, rice vinegar, hoisin sauce, and chili paste.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

She recommends serving this rice as a meal starter or appetizer piled into individual butter lettuce leaves with a drizzle of plum sauce— like the minced chicken dish served with lettuce leaves for rolling, burrito style, found at some Chinese restaurants.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

To balance the tangy spice of the kimchi, we added a little brown sugar for sweetness and some salty soy sauce.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the cooked rice, peas, chicken, and shrimp and stir-fry for another 5 minutes, until everything is hot.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Add the broth, sweetener, tomato sauce, tamari, vinegar, crushed red pepper, garlic, and ginger to the wok and whisk to combine.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Place the rice vinegar, soy sauce, sesame oil and ginger in a small saucepan over low heat and cook, stirring, until hot, but not boiling, about 3 minutes.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I cooked this today and couldn’t be more proud of myself. Tastes sooooo good, I’m gonna stack up on kimchi and nori from now on so I can cook this any time I want.

  • Hello 선경씨!! Nobody would say no because when I come over, I’ll try to eat with bacon. In the future, I’ll try to put it with pork belly

  • I’ve been making this for lunch since I found this video and now that I finally found gochujang it tastes even better! Thank you Maangchi <33

  • He’s a natural on the camera! More videos from him please. Lol last time me and my mum made it, we made it with only kimchee and it failed badly. But now I know the secret. Thanks!:D

  • Christine i love your recipes, i tried your pho, your fishsauce, the springrolls, the salad, and your advocado shake. i made them very often especially your fishsauce! so pls do more cooking video!!!!

  • OMG! I just made this on a late night cooking spree. I threw some kongnamul muchim and sigeumchi namul in it and my finicky mom and teen ate it all up!!

    I am going to try this next time with some egg and chicken thighs.

    Wonderful recipe!

  • i love korean food! kimchi fried rice and pork bok eum(spicy pork) is what i usually order when i go to the local korean restaurant. Please do a video for pork bok eum!

  • Hi Mangchi, I had seen another video of making kimchi bokkeumbap and they used gochujang and minced garlic too. Is it okay to use them? Does it make any difference? Please advice.
    Thank you

  • Let’s be honest. Non-Korean don’t have to palate to even begin to appreciate kimchi fried rice… The butter and bacon helps them a bit but siricha, gochujang, it’s all oriental to them.

  • It was delicious! Mom said it was better than the restaurant ^_^
    I didn’t have gochujang so i mixed some ketchup with red chili powder! Thank you ♡

  • Hi! I know this vid is 2 years old, but I have a question.. can I swap the gochujang with tokpoki sauce instead? I don’t have gochujang but I do have tokpoki sauce paste… will it taste similar?

  • I always wanted to try this, thank you for sharing this recipe and being a source of inspiration for me to make and film more videos!

  • I am craving it now!! I usually just put fried egg on top of kimchi fried rice instead of mixing into rice and add little bit of ketchup!! Super good!!!:)

  • Fried spring onion help make kimchi bokkeumbap taste very good. I love kimchi fried rice It feels like it tastes better if you put fish cakes and olive oil in when you cook

  • Do you have to put the sesame oil or can exclude it if you don’t have sesame oil in the fridge? I want to make it now but I don’t have sesame oil

  • I don’t eat alot of white rice. Straight sugar carbs. But when I am sick or a treat. I am fighting a cold and made this this morning with a egg on it. So good! Thank you Seonkyoung!

  • If you’re making authentic korean kimchi friend rice you should be using short grain rice not Jasmine. Also you should
    Make it clear that it’s korean not Asian so people know it’s a korean dish. It’s important we embrace our heritage.

  • Just tried this but we didn’t have any bacon so we used hot dog and I added garlic chili sauce, red pepper flakes, and gochugaru for some heat. The flavor is delicious! Thank you so much.

  • I just made this and your kimchi cucumber… I LOVE IT!!! My son loved it so much that he wants to know how to make it also…. You truly inspire me…. Please continue to share all your wonderful recipes.

  • oh man! oh man!! my daughter and I just binged 10+ of your videos. We both LOVE kimchi fried rice. Guess whats for dinner in our house? thanks!

  • Just made this with some of my aged homemade kimchi. It was SO delicious. And you are right kimchi and bacon go together so well. ♥️

  • This rice is amazing. Making again tonight. Have you ever watched this video with closed caption? Mine was accidently on and the words are all wrong. Really funny. Thanks again for all your wonderful recipes. I cook them at least once a week. So yummy!

  • I tried your fish sauce and your papaya salad awesome! I like how you give the American name and original name so we can find it in the stores thanks!

    now I have to try this:)

  • This is an Americanized recipe. REAL KOREANS scarcely eat kimchi as it is considered peasant food. Furthermore, a REAL KOREAN would always serve rice with FRIED MONKEY BRAINS. This isn’t real Korean…this is probably a shopping mall food court invention.

  • This is the best recipe for Kimchi Fried Rice I have ever made! The fat from the Bacon when you saute the Kimchi in it, it is just so full of flavor!

  • I’ve seen most of the recipes and they have gochujang. Since you didn’t use it and gochujang has a heavy flavour wouldn’t the fried rice taste different without it? >.<

  • Fried rice is probably my least favorite Asian dish, however, Kimchi Fried Rice grabbed my attention and your recipe did not fail! My husband claims to not like kimchi, but guess who was getting seconds?!? There was not a grain of rice left. I loved the depth of flavor from the kimchi and the juice, and of course who can say no to bacon? Well done, once again. Tomorrow Korean Street Toast. Can’t wait!

  • looks delicious! I usually add frozen veggies (the one with chopped up carrots, peas, green beans, etc), imitation crab, potatoes, lots more kimchi and kimchi sauce.. so much that any other sauce is not necessary.:D

  • my mom makes my kimchi fried rice but uses pork instead of bacon. its my version of chicken noodle soup. whenever im sick, she makes it. when i visit her, its the first meal. its the best.

  • my mom would usually fry the kimchi in sesame oil….in addition to the pork belly fat. So cool that you used jasmine rice. much better than Korean or Japanese sticky rice when doing fried rice.

  • Kimchi Fried Rice & Sprite! My daughters love this. But I cook diced bacon in minced garlic in the pan before I add the kimchi, then follow through with the rest of the recipe. If I do one thing in this life I have left, I will go to S.Korea & stalk the street food carts.

  • Hello 선경씨!! I love to add spam on the 김치볶음밥 and I’m comfortable on getting store bought kimchi than making it because I like to leave my store bought kimchi in the room temperature so that it’ll ferment faster

  • My uncle gave us a big jar of (store bought) Kimchi, and it is getting boring to eat the kimchi as a side dish. But this recipe seems so easy, so I’ll definitely try it out!

  • please help me! I love kimchi fried rice! I have been trying to make kimchi fried rice for a few times and never succeeded. My kimchi fried rice dose not turn as red as yours do. It dose not taste as sour or spicy as the ones I had in the restaurants either. And the kimchi turns white as I stir fry them. I use store bought sliced kimchi, should I cut them to smaller pieces? Would that make a difference?

  • Likehow spicy is gochujang? I bought it yesterday since it’s basically an essential in the korean kitchen but I’m not really good with spicy food

  • You have a new subscriber!! I’m Hawaiian and Korean and Hawaiian food are very similar.. You gave me a GREAT new idea for kimchi.. THANK YOU!!!

  • I’m new to Korean food, and I absolutely love it. For some reason every time I go to a different Korean restaurant where I live I can’t seem to find kimchi fried rice ��. Idk why, but these restaurants just don’t seem to serve them. I’m still trying to find a place that serves this dish, but I’m so glad I found you after I saw you on snapchat’s tastemade�� now I can try to make this at home

  • You really look an expert dancing cook.very much tasty and Mouth watering rice recipe. Thanks for the best recipe u gave me. I tried tasted it’s awesome. Thanks.

  • Hello Seonkyoung! I have a quick question since I don’t eat bacon, would you recommend any other substitues? Your help is much apppreciated! Love your videos!

  • Made this LOVED IT! My husband claims he doesn’t like kimchi, however, there wasn’t a bite left of this fabulous dish! Thank you for making life so spicy and delicious.:^)

  • Always beautiful and great personality and recipes! Please check out my version of this recipe at and lemme know what you think, I’m a big fan of yours!

  • I love the way he cooks so entertaining and impressive recipe with such a pretty presentation! Gonna try to make this vers now hehe key notes: having the perfect ratio of soy sauce chilli powder and sugar, & of course sesame oil at the end with sesame seeds on top and 김(seaweed crisps)