Kimchi fried rice with scallion salad from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 127) by Julia Turshen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ntesfai on December 09, 2025

    The instructions set me up for success. This turned out delicious.

  • Babycarrot on April 19, 2023

    This was really delicious but switched up the rice cooking method. Made the rice a day prior in my rice cooker which allowed it to get nice and crispy. Added some Chinese sausages to the stage where the kimchi is browned in the pan. Left out the additional onion and didn’t feel like it was necessary with the scallion salad on top. Will add an egg on top of the leftovers. Will 100% make again.

  • mdagl on January 21, 2023

    Delicious. Loved this one!

  • snoozermoose on January 15, 2022

    Wow, being Chinese, I thought I knew how to make good fried rice, but this was a seriously good variation of what I normally whip up. Sauteeing the kimchi and really letting it caramelize is crucial, as is that wonderful scallion salad (don't skip it!). I added Chinese sausage to mine, because I love how it tastes with kimchi, and it added a nice sweet element to balance the sour funk. We'll make this again and again.

  • mzgourmand on November 17, 2020

    Have now tried it with the bacon variation, as well as beef and it is all delicious.

  • mzgourmand on July 13, 2020

    This has become a weeknight staple in our house. So simple & so good! Great way to get in our fermented vegetables & we usually add an egg on top, tofu or leftover grilled meat. Haven't tried bacon variation yet but bet it's delicious.

  • Lepa on May 12, 2020

    I made this for lunch today with some leftover brown rice. I used bacon but didn't make the scallion salad because I didn't have time. We ate it with a fried egg on top. My whole family loved this and it wasn't too spicy for my ten year old. Frying the kimchi mellows the spice and gives it a lovely flavor.

  • MollyB on May 14, 2019

    Delicious and easy weeknight dinner. I made it with bacon (which I will definitely do if making it again) and topped it with a fried egg, and it was great.

  • Yildiz100 on September 22, 2017

    Made half recipe. Delicious but I could use a bit more scallion salad. I had a hard time getting the drained kimchi to caramelize so next time I might skip the step of draining it and just add the solids and juice at the same time. If it is just as tasty it will be nice to wash fewer dishes.

  • hirsheys on September 09, 2017

    I've been wanting to make this since I bought the book, but never seem to make enough rice to have enough leftovers. It's incredibly easy and very good. I just wish I had followed my instincts (and advice from others) and put a fried egg on top. I will tomorrow. I think the key is to really caramelize the onions and the kimchi. Meat of some kind is a good idea - I put bacon into my leftovers, but will do my usual chinese sausage next time. The scallion salad adds a lot.

  • Smokeydoke on September 03, 2017

    I can't believe I haven't written a review, this is a household staple. It's a great way to get rid of leftover rice and kimchee. I don't make the scallion salad, I just add the scallions to the rice and I only add white onions if I have some. I mix it with prepackaged bacon bits and top with a fried egg. It's a simple weeknight meal, ready in a few minutes.

  • southerncooker on March 20, 2017

    We all love Kimchi here and love finding new recipes using it. I used spicy kimchi. I topped it with an egg as suggested but next time I'll also do one of the spin offs and add bacon. Hubby said he loved it but it would be even better if it had some meat in it. He cleaned his plate which is something he rarely does.

  • Kfaber on February 05, 2017

    So good! Made it with bacon which was even better. My sometimes picky kids gobbled this up and didn't mind the spice.

  • nadiam1000 on January 24, 2017

    Delicious! Great use for leftover rice. I used mild kimchi and served with an egg on top with the scallion salad. Perfect bowl meal. next time I might try with a spicy kimchi or add a little siracha to spice it up a bit, but it is good as is.

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