What is kimchi fried rice?

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.

Is kimchi fried rice spicy?

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!

Can I make kimchi fried rice without gochujang?

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.

Kimchi Fried Rice

Name: Kimchi Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 tablespoons avocado oil; 2 eggs, beaten; 3 cups cooked white rice, fresh or leftover rice; 1 cup kimchi, finely chopped; 1/2 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)

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
1/2 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)

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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