Name: Kimchi Fried Rice Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 3 cups cooked jasmine rice (preferably day-old and cold); 1 cup chopped kimchi; 2 tablespoons kimchi juice; 2 tablespoons vegetable oil; 1/2 small onion, finely chopped; 2 green onions, sliced; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon gochujang (Korean chili paste, optional for extra spice); 1 teaspoon sesame oil; 2 fried eggs (optional for serving); toasted sesame seeds and extra sliced green onions for garnish

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If you’re in search of a meal that’s both satisfying and crackling with tangy, spicy flavor, look no further than Kimchi Fried Rice. This beloved Korean staple is my top pick whenever I want something quick, deeply savory, and downright comforting. Every bite packs a punch from fermented kimchi, chewy grains of rice, and just the right hit of umami. It’s the sort of dish I can make in less than 30 minutes but crave all week long—not to mention those glorious fried eggs and sesame crunch on top! Whether you’re a first-timer or a kimchi devotee, this is a weeknight winner you’ll want to have on repeat.

Ingredients You’ll Need

The beauty of Kimchi Fried Rice is in its simplicity—each ingredient plays a starring role, melding together for deep flavor and lively color. Here’s what you’ll need, along with a handy tip for each one to help bring your bowl to the next level:

Jasmine rice (3 cups, cooked, day-old and cold): Cold, leftover rice keeps grains separate and gives that perfect fried texture—totally worth planning ahead for!
Chopped kimchi (1 cup): Use well-fermented kimchi for maximum flavor punch in every spoonful.
Kimchi juice (2 tablespoons): The tangy liquid from the kimchi jar amps up both the flavor and gorgeous red color.
Vegetable oil (2 tablespoons): Neutral oil keeps everything from sticking and helps fry the rice to golden perfection.
Finely chopped onion (1/2 small): Adds subtle sweetness and depth to balance spicy, tangy kimchi.
Green onions (2, sliced): A bright bite and a fresh finish both in the rice and scattered on top.
Minced garlic (2 cloves): Just a little for a layer of savory aroma—don’t skip it!
Soy sauce (1 tablespoon): Classic umami seasoning that brings everything together.
Gochujang, Korean chili paste (1 tablespoon, optional): Stir this in if you’re a fan of heat and want rich caramel chili notes.
Sesame oil (1 teaspoon): Just a drizzle at the end for toasty, nutty aroma.
Fried eggs (2, optional): Silky yolks breaking over spicy rice—totally heavenly, but optional for a vegan version!
Toasted sesame seeds and extra green onions: The final garnish gives crunch, flavor, and visual flair before you dig in.

How to Make Kimchi Fried Rice

Step 1: Prep and Heat Your Pan

Start by getting your skillet or wok nice and hot over medium-high heat. Add the vegetable oil and let it shimmer—this is what gives the rice its gorgeous, slightly crispy edges. Having everything chopped and ready to go will make the cooking process quick and seamless.

Step 2: Sauté the Aromatics

Toss in the chopped onion and let it soften for about 2 to 3 minutes. The onions give off a sweet, mellow foundation. Sprinkle in the garlic and stir for another 30 seconds, just until it releases a mouthwatering aroma that fills your kitchen.

Step 3: Introduce the Kimchi and Juice

Add the chopped kimchi and kimchi juice. Stir everything well and sauté for 2 to 3 minutes. The kimchi will sizzle, caramelize slightly, and blend beautifully with the aromatics, infusing the whole pan with spicy, funky depth.

Step 4: Add and Break Up the Rice

Now it’s time for the rice! Dump the cold, day-old jasmine rice into the pan and use a spatula to break up any clumps. The rice should be evenly coated in kimchi and take on a lovely, warm hue. Keep things moving so the rice fries up without sticking.

Step 5: Season and Bring It All Together

Drizzle in the soy sauce and, if you love spice, the gochujang. Stir and toss everything for 3 to 5 more minutes, making sure all the flavors meld and the rice heats through. This is where the magic really happens—everything comes together in a harmonious, flavorful mix.

Step 6: Finish with Sesame Oil and Garnish

Take the skillet off the heat and drizzle the sesame oil over the top. If a fried egg is calling your name, cook those up now and slide them onto the finished rice. Top with a generous shower of sliced green onions and toasted sesame seeds for crunch and a pop of fresh color.

How to Serve Kimchi Fried Rice

Garnishes

The right garnish turns Kimchi Fried Rice into a feast for both your eyes and your tastebuds! Classic toppings include a soft, runny fried egg, extra green onions for zip, and a sprinkle of toasted sesame seeds for that craveable crunch. For those who like extra heat, a drizzle of chili oil or a pinch more gochugaru (Korean chili flakes) is a fun addition.

Side Dishes

Bring your meal full circle by pairing your Kimchi Fried Rice with Korean cucumber salad, spicy pickled radishes, or even steamed dumplings if you want to create a flavorful mini-feast. A bowl of miso soup or a crunchy seaweed salad makes a lovely palate cleanser alongside the spicy, tangy rice.

Creative Ways to Present

Try serving Kimchi Fried Rice inside a hollowed-out pineapple for a playful presentation (and a little natural sweetness). Or, nestle portions into lettuce cups for a DIY wrap. Individual ramekins topped with a perfectly cooked egg look impressive at dinner parties. Even a quick sprinkle of furikake adds a unique, savory flourish to your usual bowl.

Make Ahead and Storage

Storing Leftovers

Let any leftover Kimchi Fried Rice cool completely, then transfer it to an airtight container. Stored in the fridge, it keeps well for up to 3 days, making it an ideal make-ahead lunch or quick dinner option throughout the week. Just remember to top with fresh garnishes before serving.

Freezing

If you want to prepare a big batch to enjoy later, Kimchi Fried Rice freezes beautifully. Place cooled rice in freezer-safe bags or containers. Press out extra air, seal tightly, and freeze for up to one month. Thaw in the fridge overnight for best results before reheating.

Reheating

To revive leftover Kimchi Fried Rice, heat a skillet over medium heat and add a splash of water or a touch of oil. Add the rice and stir-fry until hot and sizzling again. Alternatively, microwave portions with a damp paper towel to preserve moisture—just be sure to stir halfway through for even heating.

FAQs

Can I use freshly cooked rice instead of day-old for Kimchi Fried Rice?

Day-old rice is preferred because it’s drier and less sticky, which ensures a nicely fried texture. If you only have freshly cooked rice, spread it on a tray to cool so it dries out a bit before frying.

Is there a vegan version of Kimchi Fried Rice?

Absolutely! Simply skip the fried egg and check that your kimchi doesn’t contain fish sauce or shrimp. You’ll still get a deeply delicious, satisfying result.

How can I add protein to this dish?

For extra substance, toss in cubed tofu, diced spam, or crispy bacon during the stir-frying process. Each option adds its own savory flair and transforms the rice into a heartier meal.

What’s the best type Main Course

Well-fermented cabbage kimchi is the go-to choice for classic Kimchi Fried Rice, but you can absolutely experiment with radish kimchi or any variety you have on hand for a personalized twist.

Can I adjust the spice level?

Of course! Omit the gochujang if you prefer a milder dish, or pile it on for extra heat. You can even add sliced fresh chilies or chili oil to adjust spice to your own preference.

Final Thoughts

Nothing brings comfort and bold flavor together quite like Kimchi Fried Rice. It’s a flexible, crave-worthy recipe that’s sure to find a spot in your regular meal rotation. Grab your skillet and give it a try—you might even find yourself making extra rice just to have an excuse for leftovers!

Kimchi Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

Author: Emma
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Kimchi Fried Rice is a popular Korean dish made with cooked rice, kimchi, and a flavorful mix of seasonings. This recipe is quick and easy to prepare, perfect for a delicious weeknight meal.

Ingredients

Scale

Rice:

3 cups cooked jasmine rice (preferably day-old and cold)

Kimchi Mix:

1 cup chopped kimchi
2 tablespoons kimchi juice
2 tablespoons vegetable oil
1/2 small onion, finely chopped
2 green onions, sliced
2 cloves garlic, minced

Seasonings:

1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste, optional for extra spice)
1 teaspoon sesame oil

Additional:

2 fried eggs (optional for serving)
toasted sesame seeds and extra sliced green onions for garnish

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Instructions

Heat the Oil: Heat vegetable oil in a skillet, then sauté onion until soft.
Add Aromatics: Stir in garlic until fragrant.
Incorporate Kimchi: Add kimchi and juice, cook until heated.
Add Rice: Mix in cold rice, soy sauce, and gochujang if using.
Combine and Serve: Cook until heated through, remove from heat and drizzle with sesame oil. Serve topped with fried egg, green onions, and sesame seeds.