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Kimchi Fried Rice

Kimchi Fried Rice

A popular Korean dish that is both delicious and quick for midweek meals. Best served with Tilda Grand Extra Grain Rice and topped with a slightly runny fried egg!

  • 0 - 30 Minutes
  • Easy
  • Serves 2




  • 120g Tilda Grand Extra Long rice
  • 2 tbsps vegetable oil
  • 1 clove garlic, crushed
  • 1 tsp freshly grated ginger
  • 1 onion, finely chopped
  • 50g kimchi, drained
  • 3 tbsps soy sauce
  • 2 eggs
  • 1 spring onion, finely sliced


  1. In a large pan heat 1 tablespoon of the oil and gently fry the onion, garlic and ginger for a few minutes until softened. Add the drained kimchi and heat for a couple more minutes.

  2. Rinse rice under cold water till clear, boil for 10 minutes and drain. Then add to the kimchi mix.

  3. Drizzle in the soy sauce and mix in well. Keep warm.

  4. Fry the eggs in the remaining oil for a few minutes.

  5. Divide the kimchi rice between two bowls and top each with a fried egg and a sprinkle of spring onions.