Kimchi Fried Rice | Dorothy Lane Market

Kimchi Fried Rice

PREP TIME 5 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters


  • 3 Tbsp butter or canola oil
  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup kimchi, drained and chopped
  • 2 tsp soy sauce
  • 2 cups cooked rice, cold or leftover
  • 1 Tbsp butter
  • 1 egg


Heat 3 tablespoons of butter or oil in a large nonstick sauté pan over medium heat. Sauté the onion and garlic until softened. Season with salt and pepper.
Raise the heat to high, add the kimchi, and cook, letting the kimchi begin to crisp for about 4 to 5 minutes. Add the soy sauce and the rice and stir, lowering the heat again to medium until rice is hot.
Transfer to a serving bowl. Wipe out nonstick pan. Heat 1 Tbsp butter and cook egg sunny side up. Place on top of kimchi fried rice. Top with garnishes of sliced green onion, strips of nori, or sriracha if desired.


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