What do you do with leftover rice in your rice cooker the next day? You make kimchi fried rice or kimchibokkeumbap (김치볶음밥)! Easy and quick lunch.

The Leftover Question

I think you have been in the situation. Your family was hungry and thus you made a big amount of rice to feed them. However, in the end there is still a lot left and the next day during lunch you are wondering what to do with this old cooked rice. Re-heating it is an option, but let us be honest, it is not the greatest idea. Reheated rice does not taste bad, but it always has something missing.

Luckily there is another, better option for you. Just put the rice in a wok and make fried rice! It turns that old, bland rice into a new delicious dish for your lunch. Now if you have some kimchi and bacon (maybe even some mozzarella) then I have an idea for you: kimchi fried rice or kimchibokkeumbap (김치볶음밥).

To make kimchi fried rice, I prefer to use some older kimchi rather than fresh kimchi since the sourness of the fermented kimchi really adds that extra little touch. Another thing I love to do is add mozzarella and sweet corn. The sweet corn will sweeten the fried rice for you and the cheese…well everything tastes better with cheese!

Kimchi fried rice is an easy dish to make so you have no excuses to not try it out next time you have some leftover rice.

Kimchi Fried Rice Ingredient Chart

Some ingredients for kimchi fried rice.

Kimchi bokkeumbap, kimchi fried rice

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Serving Size: Bowl

Kimchi bokkeumbap, kimchi fried rice

Kimchi Bokkeumbap or kimchi fried rice is a great way to use any leftover rice you might have from last night's dinner for lunch. Just grab some kimchi, bacon and a few other ingredients and turn it in this delicious dish!


  • 350 g Cooked rice
  • 150 g Bacon, cut in small pieces
  • 150 g Kimchi
  • 100 g Mozzarella
  • 50 g Sweetcorn
  • 1 large Onion, sliced
  • 5 Garlic cloves, minced
  • 2 tbsp Corn syrup
  • 1 tbsp Vegetable oil


  1. Heat up the oil in a wok on medium heat.
  2. Add the sliced onion and minced garlic and stir fry until they start to turn color.
  3. Add the bacon, kimchi and stir fry for 5 minutes.
  4. Add the sweet corn and corn syrup to the wok and stir fry for another 5 minutes.
  5. Now add the rice to the wok and stir fry for 7 minutes.
  6. Add the mozzarella to the wok and mix well until the cheese is fully melted and coats everything nicely.
  7. Serve in a bowl.


I used mozzarella in this recipe, but if you are lactose intolerant you can just omit the cheese.

It is better to use a slightly aged kimchi rather than fresh kimchi. Fresh kimchi is better suited for banchan while aged kimchi is great as an ingredient.

Whenever cooking with kimchi, never forget to add some of its juice to the dish! It enhances the flavor of anything you make.

Add a fried egg as a topping. It tastes great!



About Author

Nick is a someone who enjoys exploring new and different things. 2 years ago when he met his Korean friends he decided to go for it and learn Korean. Now he is struggling with the language while sharing an apartment with his Korean roomie.

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