This has become frequently cooked in our house! Super simple and full of flavor. The eggs add enough protein to make this hearty enough for a week night meal and the creamy yolk running through the rice gives the perfect amount of richness to cut through the spicy kimchi.

I saw a similar dish on the menu of a family restaurant about 10 years ago, but I couldn't have it because of its strong smell.I was wondering if I could use up the leftover kimchi and I remembered this dish!I also could use up the leftover tins of yakitori chicken as well.Kimchi has a strong flavour, so I season the dish lightly. I like to make this dish a little sweeter. Adjust the seasoning depending on the kimchi.I prefer using tinned yakitori with sauce, not with salt. This is a personal preference. Recipe by Shijimi24

You can use storebought mentsuyu sauce to make this recipe easily, and it tastes really good! This goes really well with beer.If you use tuna that's already been sliced for sashimi, this recipe is even easier to make. Recipe by REKO-tan

My husband lovesssss kimchi so I make this often :)

One of my InstaFam, @rentalman2, suggested that I make Kimchi Fried Rice with the homemade Kimchi. He told me that this is one of this favorite food. To be honest, I am not a fan of rice (yes, I know I should be banished or outcast from my Asian society for saying that), but I am so glad that I decided to take his advice and give it a shot.As much as I know, overnight cooked rice is the best for making any fried rice. Don't worry, no colander. Just using a rice cooker to cook the rice. If you like rice and you are not Asian, please do yourself a favor, go get a rice cooker. It is very affordable. You can also cook any rice with ease without any draining or washing rice in a colander. LOL!I am not using any wok for this recipe because I know most non-Asians do not own any wok in their kitchen. But most people at least have a skillet or a pan right? As shown in my recipe video, there isn't any fancy tossing too. I am showing you how to get it done properly as simply as I can. If you are a vegan, you can leave the egg out. If not, you can top your kimchi fried rice with a sunny side up or even a fried egg. Anyway, I hope you will give this recipe a try and let's hope Uncle Roger approves this.

This is a mild kimchi fried rice that can even be eaten by slightly older children.If you love your kimchi extremely spicy though, check out.You can make char siu at home too using.-Make sure to heat the pan well before stir-frying.-Because the rice contains a little kimchi juice, it will be a little moist but try and give it a crumbly finish if you can.-Warm the rice first if you are using it from the fridge. Recipe by Cooking S Papa

I'm not sure if this is a real recipe...it's just something I make when I'm tired. The sticky sliminess from the natto and okra is great. It's easy and delicous!Prepare your soft-poached eggs in advance. The gochujang I used this time was a gift, and it was so good! By putting on this gochujang sauce the dish becomes so much tastier. Recipe by Yukanattsu

Quick and easy korean kimchi fried rice that will make you wanna cook it again and again ;)

It is fried rice using kimchi, a traditional Korean food

I am visiting South Korea in a few months. I am learning the language and learning the cuisine. So I have tried this dish with bacon or no meat at all. I am still perfecting this dish. I have found that this version is pretty tasty.

If you have day-old rice, kimchi (fermented Korean cabbage with innumerable health benefits) and a few extra odds and ends in your fridge, you can make a meal that’s both economical and versatile.