Mother’s Famous Kimchi Fried Rice (With a Twist!)

Recipe by Izi Lee

Kimchi fried rice is easily the most classic empty-the-pantry type of Korean dish out there. All you really need is some ripened kimchi and rice — the add-ins are really up to you! A staple comfort food for many, there are so many variations it can take, and each mother will typically argue that theirs is the best of the best. Here’s a look into Izi’s mother’s unique take on it.

Introduction by Janet Lee


  • white rice 3 servings
  • sesame oil 1 tablespoon
  • sesame seeds
  • kimchi 1 cup
  • Japanese furikake
  • eggs 2
  • red pepper paste 1 tablespoon
  • sausages, scallions, spam (cubed) optional
  • Directions


    Start by preparing the scrambled eggs in the smaller bowl and turn on the heat for the frypan.


    Begin scrambling the eggs at a low heat. Make sure it doesn’t burn. Put aside after finishing.


    In the larger bowl, combine the white rice, kimchi, and the red pepper paste. Begin mixing all the ingredients together.


    Add the sesame oil and other optional ingredients. Continue mixing.


    Add the scrambled eggs into the rice combination.


    Sprinkle some furikake on top and serve!