Kimchi Soy Chorizo Fried Rice

fried rice in the skillet, overhead shot

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Kimchi Fried Rice with Soy Chorizo - a perfect Korean-Mexican fusion food that is full of complex flavors of spicy, tangy, and umami!  


  • 2 green onion, chopped
  • 2 tablespoons grape seed oil
  • 1 cup chopped kimchi
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 2 cup cooked rice
  • 2-3 ounces of vegan soy chorizo (from Trader Joe's)
  • 1/4 cup kimchi juice
  • 1 tablespoon sesame seed (for garnish)
  • Snack size seaweed paper package, crumbled (optional)


  1. In a large skillet, add oil and chopped green onion and cook on medium heat until the onions are fragrant. 
  2. Add the chopped kimchi, soy chorizo, sugar, and garlic powder. Cook for 1-2 minutes. 
  3. Add the rice and kimchi juice. Stir frequently to mix everything well.
  4. Continue to fry the rice for 3-5 minutes.
  5. Turn off the heat and garnish with sesame seeds and seaweed paper. 


  • There are plenty of salt from kimchi and soy chorizo so no need for additional salt.
  • If you are using vegan kimchi, this dish can be vegan. However, kimchi traditionally is made with fish sauce so if you are a vegan, please read the label carefully. 
  • Seaweed paper garnish is optional but I think it adds wonderful umami flavor and you won't regret adding them in the fried rice. This is actually how a lot of restaurant in Korea serves fried rice dish.