Kimchi Fried Rice with Smoked Sriracha recipe

A quick and deeply indulgent Eaten Alive odyssey using our award-winning Kimchi and Smoked Sriracha that you’ll want to devour for breakfast, lunch, and dinner. This fusion dish combines the tangy notes of kimchi with the bold kick of the Smoked Sriracha, promotes a healthy gut, and a good day.


  • 4 tbsp of sesame oil
  • 400g of short or medium grain rice
  • 1 bunch of spring onions
  • 1 pack of enoki mushrooms or finely diced chestnut mushrooms
  • 1 bottle of  Eaten Alive Smoked Sriracha
  • 1 jar of Eaten Alive Classic Kimchi
  • 4 cloves of minced garlic
  • 2 tbsp of soy sauce
  • A box of eggs

*You could try it with other brands, but we’d be deeply insulted


  1. Steam the rice in advance.

  2. Thinly slice the mushrooms and spring onion. If you are using chestnut mushrooms, dice them as finely as you can.

  3. In a wok or large pan, heat the sesame oil, then add the mushrooms and spring onions and fry for until soft.

  4. While the vegetables are cooking, open the jar of kimchi, pour a little kimchi juice into the pan.

  5. Finely slice the kimchi and mince the garlic, then add them into the pan and stir for a couple of minutes.

  6. Add in the rice with a few dashes of sesame oil.

  7. As you mix it all together, pour five tablespoons of Eaten Alive Smoked Sriracha into the rice and stir until all the rice is consistently red. With a fork, have a little taste to and add in more sriracha and some soy sauce to suit your taste.

  8. In another pan, fry as many eggs as you intend to serve — one egg per person is a good rule of thumb, but if you have greedy guests you may want two (or more!)

  9. Finally, plate each portion of rice and pop an egg on top of each serving. Garnish with finely sliced spring onion.

Consume and repeat.

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