Some nights, you want a meal that doesn’t ask much from you—and kimchi fried rice is exactly that. It’s fast, flavorful, and uses whatever you already have in the fridge. In about 15 minutes, you’ve got something comforting, spicy, and deeply satisfying.
Every spoonful has that addictive mix of tangy kimchi, chewy rice, and a fried egg with a perfectly runny yolk. It’s a no-fuss, one-pan dish that tastes like you actually tried, even when you didn’t.
What Is Kimchi?
Kimchi is a traditional Korean side dish made from fermented vegetables—most commonly napa cabbage and radish—seasoned with chili, garlic, and ginger. It’s funky, spicy, and slightly sour in the best way possible.
Besides adding incredible flavor, kimchi brings probiotics that are great for your gut. The longer it ferments, the stronger and tangier it gets, which actually makes it perfect for fried rice. Older kimchi gives you more punch and depth.
Tips for Cooking and Prepping
There’s a little art to making kimchi fried rice truly shine, even if it’s a lazy dinner.
I always use day-old rice. Freshly cooked rice is too moist, which makes the dish mushy. Cold rice fries beautifully, giving you those slightly crispy edges you want.
Use the kimchi juice; that bright red liquid in the jar is pure flavor. It’s tangy, salty, spicy, and coats the rice perfectly. Add a tablespoon or two to boost color and depth.
When frying, let the rice sit undisturbed for a bit before stirring. That’s how you get those golden, toasty bits at the bottom. And if you top it with a fried egg with a runny yolk, the richness balances all the heat.
If spice isn’t your thing, melt a slice of cheese on top—it softens the heat and makes it ultra-creamy. Lazy comfort food at its finest.
What to Add: Protein, Veggies, and More
Kimchi fried rice is endlessly customizable. I love luncheon meat—it’s salty, savory, and nostalgic. But you can also use bacon, chicken, shrimp, or tofu.
For veggies, toss in diced carrots, onions, peas, or mushrooms. They blend right in and make the dish feel more complete. You can even add a handful of spinach or kale for color.
To make it vegan, skip the egg and use firm tofu or tempeh instead. Just be sure your kimchi doesn’t contain fish sauce — many brands now make vegan versions.
Recipe Variations and Substitutions
This recipe is designed for flexibility. If you don’t have gochujang (Korean chili paste), you can substitute it with sriracha or chili flakes. For a milder version, reduce the kimchi juice and add a drizzle of sesame oil instead.
If you’re craving extra richness, stir in a small knob of butter at the end. It makes the flavors rounder and mellows the spice just enough.
And if you want to go fusion, try topping your kimchi fried rice with melted mozzarella or shredded cheddar—it sounds wild, but it’s incredibly good.
What to Serve It With
Kimchi fried rice is satisfying enough to stand on its own, but it’s also great with sides like roasted seaweed sheets, fried tofu, or a simple miso soup.
If you want to make it a full meal, serve it with a light cucumber salad or pickled radish for contrast.
It also pairs perfectly with a cold drink; sparkling water with lime or even a crisp beer if it’s that kind of night.
Frequently Asked Questions
Can I make kimchi fried rice vegan?
Yes! Just use vegan kimchi (without fish sauce) and skip the egg. Add tofu or tempeh for protein, and you’ve got a completely plant-based meal that’s still full of flavor.
What kind of rice should I use?
Day-old, medium- or short-grain rice works best. It’s firm enough to fry without clumping and gets those irresistible crispy bits.
Can I use freshly cooked rice?
You can, but it’ll be softer. If you’re in a hurry, spread freshly cooked rice on a tray and let it cool in the fridge for 30 minutes to dry out a bit.
Can I use other proteins besides spam or bacon?
Definitely. Try shredded chicken, shrimp, tofu, or even leftover pork. The key is to cook it before adding the rice.
What can I add to make it less spicy?
Cheese, butter, or a drizzle of honey all help mellow the spice. Or simply use less kimchi juice.
15-Minute Kimchi Fried Rice Recipe
Image credit: @littleflourcafeph
Ingredients
For the Fried Rice
- 2 cups day-old cooked rice
- 1 cup chopped kimchi (plus 2 tablespoons kimchi juice)
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup diced luncheon meat, spam, or bacon
- 1 green onion, chopped
- Salt and pepper, to taste
Optional Add-Ins
- 1/4 cup diced carrots, peas, or mushrooms
- 1 fried egg per serving
- Cheese, for topping
- Sesame seeds and seaweed strips, for garnish
Instructions
- Cook the protein. In a skillet over medium heat, add vegetable oil and cook luncheon meat or your chosen protein until golden and crisp.
- Add the kimchi. Stir in chopped kimchi and cook for 2–3 minutes until fragrant. Add kimchi juice and gochujang, stirring to combine.
- Fry the rice. Add rice and soy sauce. Mix well, then let it sit undisturbed for a minute or two to develop crispy edges.
- Finish with flavor. Drizzle sesame oil, stir in green onions, and season to taste.
- Top and serve. Fry eggs separately with runny yolks, place on top of the rice, and garnish with sesame seeds and seaweed strips.
Featured image credit: @yeowangkmart
