Authentic North Korean Fried Rice Recipe from Mother’s Kitchen

An elderly woman with grey hair is cooking in a large black pan filled with steaming rice or a similar dish. She is wearing a red and black patterned jacket and stirring the food with a utensil. The background is a bit blurred, suggesting an outdoor setting, possibly a market or street food stall. Steam rises from the pan, adding a sense of warmth and activity to the scene. A pot of plain white rice is visible beside the pan.

Dear Hye-sun,

Hello, sister! I wanted to share this photo of Mother cooking fried rice at her street food booth. Isn’t it amazing? She still makes the best meals for workers coming home from long shifts. They love her fried rice—it’s cheap, filling, and so delicious! It’s incredible how much happiness she brings with just a wok and an open flame.

I wish you could taste it again. Here’s her recipe, so you can try it in Japan:

Mother’s North Korean Fried Rice

Ingredients:

2 cups cooked rice (preferably cold)

2 tablespoons soybean oil

1 small onion, diced

1 carrot, finely chopped

A handful of chives or spring onions, chopped

2 eggs, beaten

2 tablespoons soy sauce

A pinch of salt

A handful of dried kelp flakes (special ingredient from North Korea)

Instructions:

Heat the soybean oil in a wok over high heat. Add the onion and carrot, stir-frying until soft.

Push the vegetables to one side and pour the beaten eggs into the other. Scramble them lightly until just cooked.

Add the cooked rice, breaking up any clumps with your spatula. Mix everything together.

Stir in the soy sauce and salt. Toss until the rice is evenly coated and heated through.

Sprinkle the chives or spring onions and dried kelp flakes on top. Stir for another minute.

Serve hot and enjoy!

I wish you were here to share it with us. Mother misses you so much, and so do I. Please write back soon—I’d love to hear how you’re doing in Japan.

With love,
Yoon-hee