Kimchi Fried Rice is a bold, flavorful dish that takes just minutes to prepare! This spicy and savory stir-fried rice dish is a modern staple in Korean cuisine, made with fermented kimchi, umami-rich gochujang, and a few simple ingredients that transform plain rice into a delicious meal. Whether you enjoy it as a quick lunch, an easy 15-minute dinner, or a late-night snack, kimchi fried rice is a great way to use up leftover rice.
Kimchi is a staple in Korean cuisine, known for its fermented, tangy, and slightly spicy flavor. When stir-fried with rice, it creates a deep, umami-rich dish that’s both comforting and packed with probiotics. This dish is versatile too — you can add proteins like tofu, chicken, or bacon to make it heartier, or keep it simple and plant-based. It’s a great one-pan meal that’s both budget-friendly and packed with probiotics, making it as nutritious as it is tasty!
Why You'll Love this Kimchi Fried Rice
- Bold and spicy flavors. Kimchi fried rice is anything but boring! The combination of tangy, fermented kimchi, spicy gochujang, and rich sesame oil creates a deep, bold flavor that hits all the right notes. The fermented tang of kimchi intensifies as it cooks, adding a savory, umami-packed punch that makes this dish stand out.
- Quick and easy. This dish comes together in just 15 minutes, making it an ideal choice for busy weeknights or whenever you need a fast, satisfying meal. Since it uses cooked rice, you can simply toss everything into a pan and have a flavorful dish ready in no time. There’s minimal prep work involved, so it’s great for beginners or anyone looking for a hassle-free recipe.
- Great for using leftovers. Have extra rice sitting in the fridge? This recipe is the perfect way to repurpose it into something delicious! In fact, day-old rice works even better than freshly cooked rice, as it absorbs the flavors and crisps up beautifully in the pan.
Ingredient Notes
To make this delicious Kimchi Fried Rice, you will need the following ingredients (full measurements in the recipe card below):
- avocado oil – used for stir frying, but you can substitute with vegetable oil, canola oil, or sesame oil for extra flavor.
- eggs – scrambled into the rice for protein and texture. Omit for a vegan version or use a tofu scramble as a substitute.
- cooked white rice – day-old jasmine rice works best, but any long-grain rice like basmati or even brown rice can be used.
- kimchi – the star ingredient that adds the signature tangy, spicy flavor. Use store-bought or homemade. For a milder option, try sautéed cabbage with a splash of vinegar and chili flakes.
- gochujang paste – this fermented red chili paste brings heat and umami. Substitute with sriracha, sambal oelek, or miso mixed with chili powder for a different take. If you don’t like things spicy, just leave it out completely.
- green peas – Adds sweetness and texture. You can also use edamame, diced carrots, or omit them entirely.
- sesame oil – toasted sesame oil gives a deep, nutty flavor. If unavailable, you can leave it out, but the flavor won’t be as rich.
- salt – adjust to taste based on the saltiness of your kimchi.
- green onions – used for garnish and fresh flavor. Chives or finely sliced shallots make good substitutes.
- roasted white sesame seeds – adds a toasty crunch. Swap with black sesame seeds or crushed peanuts for variation.
You will also need measuring cups and spoons, a large skillet or wok, and a spatula.
How to Make the Best Kimchi Fried Rice
- Cook eggs. Heat oil in a large wok or skillet over medium high until the oil sizzles, about 1-2 minutes Add beaten eggs. Stir fry until scrambled and cooked through, about 1-2 minutes, breaking it up into small bits.
- Add rice. Add rice and toss well to combine. If you are using leftover rice, add up to ¼ cup of kimchi juice or water to soften the rice.
- Add remaining ingredients. Add kimchi and green peas. Continue to toss and stir until peas are thawed and every grain of rice is separate. Season with sesame oil and salt.
- Serve. Sprinkle with green onion and sesame seeds. Serve immediately.
Recipe Variations
- Play with add-ins. This recipe can be expanded in many different ways. Toss in sautéed mushrooms, diced bell peppers, shredded carrots, or even crumbled seaweed for extra texture and umami flavor.
- Add protein. Stir in diced chicken, shrimp, or tofu to make this kimchi fried rice recipe even more filling. A classic option is to mix in thinly sliced pork belly for an extra-rich and savory dish. For a vegetarian option, try adding edamame or scrambled tofu.
- Make it extra spicy. If you love heat, add an extra spoonful of gochujang, a drizzle of sriracha, or some crushed red pepper flakes. Topping it with sliced fresh chili peppers can also enhance the spiciness and give each bite an extra kick.
How to Serve
This Kimchi Fried Rice is delicious on its own or paired with other Korean and Asian-inspired dishes such as:
- Korean Beef Bulgogi
- Korean Chicken Skewers
- Korean Ground Turkey
- Tofu Soup
- Chinese Garlic Cucumber Salad
- Kimchi Dumplings
Recipe Tips and Tricks
- Chop the kimchi finely. Cutting the kimchi into small pieces ensures that the flavor gets evenly distributed throughout the dish.
- Use day-old rice. Freshly cooked rice tends works but the texture might be a bit softer and stickier. Using rice that has been refrigerated overnight will achieve a firmer, chewier texture that crisps up beautifully in the pan.
- Adjust seasoning to taste. Kimchi and gochujang already contain salt, so taste your fried rice before adding additional seasoning. If you want more richness, a drizzle of soy sauce or a bit of butter can take the flavor to the next level.
- Don’t skip the sesame oil. Adding sesame oil at the end gives the dish a rich, nutty aroma that enhances the flavors.
Storing and Freezing Instructions
How to Store
Allow the kimchi fried rice to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
How to Reheat
For best results, reheat Kimchi Fried Rice in a skillet over medium heat, stirring occasionally until warmed through. You can add a splash of water or sesame oil to keep it from drying out. Alternatively, microwave it in 30-second intervals, stirring in between.
How to Freeze
Once cooled to room temperature, place the rice in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQ
Kimchi fried rice is a popular Korean dish made by stir-frying cooked rice with kimchi, gochujang, and a few simple ingredients. The result is a savory, slightly spicy, and deeply flavorful dish that is easy to customize and quick to prepare. It’s a fantastic way to use up leftover rice and kimchi while creating a hearty, satisfying meal with minimal effort. Whether eaten as a main dish or a side, it’s a staple in Korean home cooking and street food culture.
Kimchi fried rice has a mild to moderate level of spiciness, depending on the type of kimchi and the amount of gochujang used. If you’re sensitive to spice, opt for mild kimchi and reduce or omit the gochujang. On the other hand, if you love extra heat, you can add chili flakes, spicy kimchi, or extra gochujang for a fiery kick. The spice level is easy to adjust, making it suitable for different preferences!
Yes, you can still make delicious kimchi fried rice without gochujang! If you don’t have it on hand, try using a bit of soy sauce for umami, sriracha for spice, or a sprinkle of red pepper flakes to add heat. While gochujang adds a signature depth of flavor, the dish will still be tasty with just the kimchi providing the main seasoning. Adjust the ingredients to your spice preference for the best results.
More Fried Rice Recipes
- 30 Best Rice Recipes
- Vegetarian Fried Rice
- Pineapple Fried Rice
- Seafood Fried Rice
- Curry Chicken Fried Rice
- Leftover Turkey Fried Rice
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Recipe
Kimchi Fried Rice
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Kimchi Fried Rice is a bold, flavorful dish that takes just minutes to prepare! This spicy and savory stir-fried rice dish is a modern staple in Korean cuisine, made with fermented kimchi, umami-rich gochujang, and a few simple ingredients that transform plain rice into a delicious meal. Whether you enjoy it as a quick lunch, an easy 15-minute dinner, or a late-night snack, kimchi fried rice is a great way to use up leftover rice.
Ingredients
- 2 tablespoons avocado oil
- 2 eggs, beaten
- 3 cups cooked white rice, fresh or leftover rice
- 1 cup kimchi, finely chopped
- ½ tablespoon gochujang paste (optional if you like it spicy)
- ½ cup frozen green peas
- ½ tablespoon sesame oil
- ¼ teaspoon salt (or more to taste)
- ½ tablespoon green onions, finely chopped
- 1 teaspoon roasted white sesame seeds (for garnish)
Instructions
- Heat oil in a large wok or skillet over medium high until the oil sizzles, about 1-2 minutes Add beaten eggs. Stir fry until scrambled and cooked through, about 1-2 minutes, breaking it up into small bits.
- Add rice and toss well to combine. If you are using leftover rice, add up to ¼ cup of kimchi juice or water to soften the rice.
- Add kimchi and green peas. Continue to toss and stir until peas are thawed and every grain of rice is separate. Season with sesame oil and salt.
- Sprinkle with green onion and sesame seeds. Serve immediately.
Notes
How to store: Allow the kimchi fried rice to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
How to reheat: For best results, reheat Kimchi Fried Rice in a skillet over medium heat, stirring occasionally until warmed through. You can add a splash of water or sesame oil to keep it from drying out. Alternatively, microwave it in 30-second intervals, stirring in between.
How to freeze: Once cooled to room temperature, place the rice in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Rice
- Method: Stir Fry
- Cuisine: Korean
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