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4.67 from 3 votes

Kimchi Fried Rice

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Korean
Servings: 4 -6 people
Author: Gaby


Scallion Salad

  • 8 scallions white and pale green parts only
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon Gaby’s This is Everything Seasoning
  • 1/2 teaspoon red pepper flakes

Fried Rice

  • 1 16- oz jar cabbage kimchi including juice
  • 3 tablespoon olive oil
  • 1 yellow onion diced
  • 6 garlic cloves minced
  • Kosher salt
  • 4 cups day-old cooked white or brown rice
  • 2-3 tablespoons soy sauce or tamari, plus more as needed
  • 1-2 tablespoons Gaby’s This is Everything Seasoning


  • Slice scallions into rounds or matchsticks. Combine with the remaining ingredients. Set aside.
  • Drain kimchi, reserving the juice. Chop finely the kimchi and set aside. In a large wok or skillet over medium-high heat, heat the oil. Add the onions and cook until translucent, around 5 minutes. Add the garlic and cook for about 30 seconds more. Turn heat to high and add kimchi. Cook for 6-8 minutes until the edges become crispy and kimchi begins to stick to the pan.
  • Add the rice into the wok, and use a wooden spoon to break up the chunks. Add in the reserved kimchi juice and mix until well combined.
  • Turn off heat and drizzle the mixture soy sauce. Taste and adjust as needed.
  • Transfer fried rice to a bowl, top with scallion salad, and sprinkle with This is Everything seasoning.