Kimchi Fried Rice

Kimchi Fried Rice Recipe

The first time I tried a restaurant here in Austin, Jenna’s Asian Kitchen I got the highly recommended kimchi fried rice with pork belly. It was AMAZING. I had only had kimchi on one other dish before- the kimchi fries at Chilantro. The rice in the kimchi fried rice was crispy with a great tangy flavor from the kimchi and the pork belly was also crispy and soft at the same time. If you’ve read my post on probiotics, you know kimchi is great because it contains lots of good probiotics. So after eating this dish multiple times at Jennas (I get it every time I go). I knew I had to try and recreate the dish at home- but obviously I had to make it healthier (I also have no clue how to make pork belly so chicken was the obvious substitution).

at Jenna’s Asian Kitchen here in Austin, TX

My Take on Kimchi Fried Rice

After falling in love with this dish at Jenna’s I went to Trader Joe’s and got myself some kimchi. I also had just seen somebody post about a salad mix they got there with kale, Brussels sprouts, broccoli and cabbage. I decided to pick that up as well and add it to the dish for an extra boost of veggies. The first time I made this dish I didn’t really know what I was doing, so we just added in the normal Asian-style sauces we have at home. My boyfriend, Wiley who was also very excited to be making this looked online and saw how somebody took the kimchi juice, mixed it with the other sauces, and added it to the rice towards the end- so we went with that method.

kimchi for kimchi fried rice
The star of the show

bagged salad for kimchi fried riceTrader Joe's cruciferous crunch blend for kimchi fried rice

I decided to cook this cruciferous crunch blend down with some sauces to give it some flavor. Again, adding this as well as cooking it is optional. I like how it adds good flavor and crunch to the whole dish, plus who doesn’t love an extra serving of veggies? It also adds lots of volume, so the dish will keep you fuller longer for less calories. I only cooked it for about five minutes, or until whenever it gets as cooked as you would like it. What’s pictured above is only half the bag. I cooked it in two batches because the whole bag wouldn’t fit in the pan.


fried kimchi for kimchi fried rice
What the kimchi looks like when it’s done cooking

I love this recipe because of how versatile it is. The main part is cooking the kimchi, adding the rice, and lastly mixing and adding in the sauces. The rest of it is really dependent on what you would like to add. I separated the ingredients by what I used strictly for the kimchi fried rice portion of the dish, and then everything else I added to make it a complete dish. Feel free and tweak the dish and recipe however you would like.


Kimchi Fried Rice

Servings 4 servings


Kimchi Fried Rice:

  • 2 cups cooked brown or jasmine rice
  • 2 cups Kimchi (save sauce to use)
  • 1/2 tbsp liquid aminos (soy sauce alternative)
  • 1 tbsp gochujang
  • 1 tbsp sriracha (add more or less depending on preference)
  • 1 tbsp olive oil (for sauteing)

My little somethin extra:

  • 1 bag greens mix
  • 1 tbsp sesame oil (for flavoring greens)
  • 12 oz cooked chicken
  • 4 pastured raised eggs
  • 1 clove garlic (for sauteing)
  • 1/2 red bell pepper
  • 1 stalk green onions chopped


  1. If you want to add chicken to this dish, go ahead and cook that first since it will take the longest

  2. If you want to add some greens to this, you can cook those first if you would like. You don't have to saute them if you want to keep them raw. I went ahead and sauteed them in a little garlic and sesame oil, plus a dash of sriracha while cooking. I sauteed mine for about 5 minutes.

  3. Cut up your kimchi as small as you would like it. I cut mine into bite sized pieces. Save any sauce from the kimchi and add to separate container. To this separate container, also add gochujang, liquid aminos and sriracha. Mix sauces together. 

  4. Cook your kimchi on an oiled pan (medium heat) until it starts to brown (5-10 min) Once brown, add cooked rice and then add sauces. Cook this until it starts to get crispy (med-high heat, should take another 5-10 min). Once you get it to your desired level of crispness- you're done and ready to assemble your dinner!

  5. Assembly: I put down about a cup of my cooked greens, a few bell pepper strips, 3 ounces of chicken, approximately 1/2 cup of my kimchi fried rice and topped with 1 runny fried egg and some green onions. Enjoy!!


Let me know if you try the recipe and what you think! Also, if you try and like a recipe please share with others!