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Beef and Kimchi Fried Rice

Beef and Kimchi fried rice is the first thing I think of when I see kimchi. This kimchi fried rice includes beef and a luscious runny egg on top. I used brown rice, but feel free to use white rice!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Beef
Cuisine: Korean chinese
Keyword: kimchi fried rice
Servings: 4 servings
Calories: 518kcal
Author: Judy


For the beef and marinade:

To cook the fried rice:

  • 4 eggs
  • 3 tablespoons oil (divided)
  • 1 medium onion (finely chopped)
  • 1 red bell pepper (chopped; you can also use a red long hot pepper if you like heat)
  • 1 1/2 cups kimchi (coarsely chopped)
  • 4 cups cooked white rice (or brown rice)
  • Salt (to taste)
  • ½ teaspoon sesame oil
  • ½ cup scallion (chopped)
  • Korean chili flakes (to taste; optional)


  • In a bowl, mix together the beef and marinade ingredients and set aside for at least 15 minutes.
  • Right before you’re ready to make your rice, cook the eggs sunny-side up in a pan, and keep them warm while you’re making the rice. Make sure the yolks stay runny!
  • Heat 2 tablespoons oil in a wok over high heat. Once the wok starts to smoke, sear the beef and then set it aside on a plate.
  • Add another tablespoon of oil to the wok and cook the onion until it’s translucent. Add the peppers and cook for another minute, and then add the kimchi. Stir everything together well, and add the rice, stirring constantly.
  • Add the cooked beef back to the wok, along with salt to taste, sesame oil, scallions and a pinch of chili flakes for extra heat. Thoroughly mix everything together and serve with your eggs.


Calories: 518kcal | Carbohydrates: 51g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 198mg | Sodium: 298mg | Potassium: 446mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1295IU | Vitamin C: 42.4mg | Calcium: 68mg | Iron: 2.3mg