What kind of kimchi should I use?

Napa cabbage kimchi that has fermented for a few weeks and tastes noticeably sour. Fresh kimchi works but gives a milder result.

Can I make it vegetarian?

Yes. Skip the bacon, start with 2 tablespoons of oil, and add diced mushrooms or tofu with the onion.

Kimchi Fried Rice

Day-old rice stir-fried with chopped ripe kimchi, bacon, onion and a spoonful of gochujang, finished with sesame oil and topped with a runny fried egg. Ready in 25 minutes; serves 2 to 3.

Dairy-free

Contains: egg, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

Prep 10 min
Cook 15 min
Total 25 min
Yield 2 to 3 servings
Heat 🌶🌶 Medium

Updated October 25, 2026

Kimchi fried rice topped with a fried egg and green onions

Kimchi bokkeumbap is what Korean home cooks make with leftover rice and kimchi that has gotten a little too sour to eat on its own. Cooking mellows the kimchi, and its juice seasons every grain of rice.

Bacon is an easy stand-in for the pork belly or canned ham you will often find in Korea, and the fried egg on top is not optional: break the yolk and stir it into the rice as you eat.

Instructions

Cook the bacon. In a large nonstick or cast-iron skillet over medium heat, cook the bacon for 4 to 5 minutes, until most of the fat has rendered and it is starting to crisp.
Add the onion and kimchi. Add the onion and cook for 2 minutes. Add the kimchi, gochujang and sugar and cook, stirring, for 3 minutes, until the kimchi softens.
Add the rice. Break up any clumps in the rice with your hands and add it to the pan with the kimchi juice and soy sauce. Stir-fry for 3 to 4 minutes, pressing the rice against the pan, until it is evenly red and heated through. Stir in the sesame oil and divide among plates.
Fry the eggs. Wipe out the pan, add the vegetable oil and fry the eggs over medium heat until the whites are set and the yolks are still runny, about 3 minutes.
Serve. Top each serving with a fried egg, green onions and crumbled seaweed.

Nutrition per serving (estimated)

570Calories

64 gCarbohydrates

3 gFiber

61 gNet carbs

18 gProtein

27 gFat

Estimated per serving, based on 2.5 servings (the recipe serves 2 to 3), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Dairy-free For two Budget-friendly

Tips

Freshly cooked rice turns mushy. If that is all you have, spread it on a sheet pan and refrigerate it uncovered for an hour first.
The older and more sour the kimchi, the better the fried rice.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Questions about this recipe

What kind of kimchi should I use?: Napa cabbage kimchi that has fermented for a few weeks and tastes noticeably sour. Fresh kimchi works but gives a milder result.
Can I make it vegetarian?: Yes. Skip the bacon, start with 2 tablespoons of oil, and add diced mushrooms or tofu with the onion.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Korean recipes

All Korean recipes | All recipes | Cooking guide and safe temperatures