Cheesy Kimchi Fried Rice

A cheesy, spicy, dish that hits the spot.

By: Diane Nicole Go

In the middle of clearing up my fridge of leftovers, I stumbled on a container of kimchi from a restaurant that my family and I went to. To be honest, I wasn’t a fan of this fermented, sour-salty-spicy combination, but my mother insisted on taking it home anyway because it would be a waste to leave it behind—even if it is a side dish given out for free in Korean restaurants.

I then figured that making it into fried rice would work, because we would usually elevate our leftovers into fried rice. Most especially if our leftovers were too little to be served again for dinner.

The fried rice turned out better than I expected! The smell of the kimchi was toned down, the spicy, tangy flavor was brought out, and the kimchi gave the rice a nice, reddish orange color. But I felt like it still lacked something. So, I rummaged through the freezer, and got… cheese!

Feeling a bit adventurous (and because anything with cheese is just heavenly), I grated some of it over the rice, popped it in the oven for a bit, and let me tell you: it was even better with the gooey, salty melted cheese.

Let’s just say I’m now a fan. I’ll be using Kimchi more in the future.


Cheesy Kimchi Fried Rice

Cheesy Kimchi Fried Rice


If you don’t have an oven, you can also use a turbo broiler to bake your Fried Rice. The same process applies—leave it in there until the cheese melts.
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