Fried rice

Bokkeumbap 볶음밥

Bokkeumbap, or Korean-style fried rice, is a simple dish that almost everyone loves. This recipe is the one I’ve been making for my family for years and years. It’s great for cleaning out all the leftover vegetables in your fridge. I skip the cheese sometimes, but children really love it, especially when it’s half-melted by the heat of the freshly made fried rice.

You can wrap this bokkeumbap for dosirak or serve it at a main dish at a potluck party. It’s very versatile and I guarantee you will get some compliments on it.


If you are a kimchi lover, I also have a recipe for kimchi fried rice (Kimchi bokkeumbap)– it has fewer ingredients than this bokkeumbap and is mostly kimchi-based.


  • 2 bowls of cooked rice (about 3 cups)
  • 1-2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • ¼ cup onion, chopped
  • 5 ounces beef (about 3/4 cup), cut into small pieces: replace with chicken, pork, or ham
  • ⅓ cup kimchi, chopped
  • 3 cups colorful vegetables,cut into small pieces (¼ inch cubes): carrot, zucchini, red bell pepper, yellow bell pepper, white mushrooms
  • 1 or 2 green chili pepper (optional), chopped
  • 2 green onions, chopped
  • 1 egg, cooked sunny side up
  • 2 teaspoons sesame oil
  • 2 tablespoons oyster sauce
  • ¼ teaspoon ground black pepper
  • ½ cup Oaxacan cheese, split it into threads: replace with mozzarella or cheddar cheese


fried rice ingredients


  1. Heat a heavy-bottomed frying pan over high heat. Add the vegetable oil, garlic, and onion. Stir-fry them for about a minute until they’re light brown.
  2. Add the beef and stir-fry for 2 to 3 minutes, until the beef is no longer pink.fried rice onionfried rice beef
  3. Add kimchi and stir-fry about 2 minutes.
  4. Add the vegetables and stir-fry about 3 minutes.
  5. Add the rice. Keep stirring and mixing for 3 to 5 minutes.
  6. Add oyster sauce. Keep stirring and mixing for 2 minutes.
  7. Remove from the heat.fried rice friedfried-rice_rice

    fried rice friedrice

  8. Add sesame oil, ground black pepper, chopped green onion. Mix well.
  9. Transfer it to a serving plate and place the sunny side up egg on top. Serve right away unless you’re preparing this dish for a party, in which case you can make it a few hours in advance.

fried rice egg

fried rice



  1. Sarra.J Paris joined 1/18
    Posted January 2nd, 2018 at 9:35 am | # |

    Hi Maangchi
    For this récipe, I want to know something for the Kimchi : I would like to know if it is better to take kimchi fresh or tinned?

    • sanne Munich joined 8/14
      Posted January 3rd, 2018 at 10:34 am | # |

      Fresh or from a bag.
      Not tinned. Never. That stuff’s just horrible. We tried it once – never again. Tossed it.

      Other canned goods are surprisingly good – e. g. sesame leaves.

      Bye, Sanne.

      • Sarra.J Paris joined 1/18
        Posted January 4th, 2018 at 5:54 pm | # |

        Ohh thank you for the advice ;)
        I will take à Fresh Kimchi in the Korean grocery store.

  2. Fany joined 12/15
    Posted October 31st, 2016 at 3:15 am | # |

    Can I skip kimchi and use gochujang instead? How much gochujang should I use?

  3. Wanderer Girl Geoje-do, Korea joined 9/16
    Posted September 16th, 2016 at 11:34 pm | # |

    Thank you so much for posting recipes and videos! I just moved to Korea and am trying to figure out how to cook without an oven and use all the local ingredients. Your recipes are a life saver! This and bibimbap will be a healthy and economical addition to my life.

    Could you do a video on what to do with a gift of good beef? It feels like a waste to hide it in other dishes. Thank you!

  4. CarissaH United States joined 7/16
    Posted July 14th, 2016 at 4:05 pm | # |

    I want to know where you get those beautiful wooden spoons that I often see in your videos like this one. I absolutely love them.

    • CarissaH United States joined 7/16
      Posted July 14th, 2016 at 4:11 pm | # |

      Only one of the spoons is in this one but you have small utensil spoons that I’ve seen and I love them

  5. Aniron Oklahoma joined 5/16
    Posted May 18th, 2016 at 10:01 pm | # |

    Another great one! *crazy stalker every time I cook a new dish* <3!

    See full size image

  6. Ajuma New Zealand joined 3/14
    Posted March 27th, 2014 at 3:55 pm | # |

    G’day, Maangchi Nim, many thanks for sharing with us the art of Korean cooking. I’ve been living in Korea for many happy years and love even the spiciest dishes. These days I’m looking for a recipe of fried rice with shrimps. It was my favourite dish in Carrefour in Suwon. No kimchi added, just a bit of veggies, embedded eggs and shrimp. The Chef used to cook it in a huge wok over raging flames, it was such a sight! Accompanied with the spicy twenjan cook or chambong it was something unforgettable. This rice is one my daughter’s early childhood memories.
    Could you, please, teach us how to cook other varieties of the Korean fried rice? Many thanks

  7. Winxrifu Maldives joined 11/13
    Posted November 27th, 2013 at 2:34 am | # |

    i wana eat it right now….*drooling*… if all the ingredients are available in Maldives…i wud have bought it right away…:(

  8. joanna724 California joined 9/13
    Posted September 25th, 2013 at 8:21 pm | # |

    I decided to make this for the first time today and it tasted amazing! But I think I kinda overdid the Oyster Sauce. But everything else was amazingly tasty! The Kimchi sauce made the favor come out. Thanks for the recipe!

    • Maangchi New York City joined 8/08
      Posted September 26th, 2013 at 2:20 am | # |

      I’m so happy to hear that your bokkeumbap turned out wonderful! Happy cooking!

  9. chibi88 Melbourne joined 7/13
    Posted September 18th, 2013 at 11:25 pm | # |

    i Just made this.. and it taste too delicious.. and i made some changes by adding red chillies as i like it spicier, and i added peas and corn.. The only thing that i’m concern is why the color cant be as dark as yours? Mine was a bit reddish.. or maybe i put too much kimchi?
    Anyway.. Thanks Maangchi for your delicious recipe!!

    • Maangchi New York City joined 8/08
      Posted September 20th, 2013 at 1:11 pm | # |

      Oyster sauce will make the fried rice a little brown. Yes, you must have added too much red kimchi. Happy cooking!

  10. london vouchers ha noi joined 9/13
    Posted September 17th, 2013 at 3:20 am | # |

    Looks interesting, I’ll try this recipe soon :)

  11. bettylove kwang_ju seogu pungarmdong dobu apt 101-1401 joined 9/13
    Posted September 7th, 2013 at 2:17 am | # |

    That s what i want~~I definitely ll make it..
    Looks soooooo great .. I love the friced rice~~
    Ur cooking really ll make me helpful~
    i m glad to meet u here^^

    • Maangchi New York City joined 8/08
      Posted September 7th, 2013 at 7:44 am | # |

      yes, yes, I’m glad to meet you hear online! All my readers who make delicious food with my recipes for a long time are my real friends.

  12. Yazzy625 Massachusetts joined 9/13
    Posted September 6th, 2013 at 8:51 pm | # |

    I love this first time that I saw it. I said to my self let me created on my own. It taste great I love it, even though I love Korean food all together..

  13. chulee Luxembourg joined 8/13
    Posted September 4th, 2013 at 5:08 pm | # |

    Hello Maanchi,
    I just discovered your page recently! I’ve tried the soybean sprout soup and today the bokkeumbap! Both were tasty, but I love the bokkeumbap! I didn’t expect it to be so good but so easy to make! I have to admit that I am quite lazy to cook, but your recipes really motivates me to cook more! Kamsahamnida! Your one and only fan from Luxembourg (^_^)

    • chulee Luxembourg joined 8/13
      Posted September 4th, 2013 at 5:09 pm | # |

      Sorry, it should spell Maangchi (but I cannot edit my comment…)

    • Maangchi New York City joined 8/08
      Posted September 5th, 2013 at 6:54 am | # |

      awesome! Happy cooking!

  14. DomHyo Incheon, South Korea joined 8/13
    Posted August 25th, 2013 at 9:02 pm | # |

    This looks too delicious. I’ve been looking for some new Korean dishes to try out for my fiancee. I already know how to cook bulgogi, dak galbi, and sam gyeopsal (all fairly easy), but this one will be a nice addition to my list :)

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