Kimchi Fried Rice Recipe

Honestly, there’s just something about a bowl of Kimchi Fried Rice that makes leftover rice feel brand new—warm, spicy, and deeply comforting.

When you mix spicy kimchi, hot rice, and a splash of sesame oil, you get that irresistible balance of flavors.

You can whip up this Korean favorite at home in no time with just a handful of basic ingredients.

This recipe just fits into daily life. It’s quick, uses stuff you probably already have, and really delivers that bold Korean taste—no fancy skills required.

I’ll walk you through it step by step, from picking out the right kimchi to finishing touches that make it pop.

Once you finish, you’ll get that deep, tangy flavor of fermented kimchi mixing with rice and all those seasonings. The aroma alone might have you grabbing a spoon before you even plate it.

Every bite brings a little tang, some spice, and plenty of savory depth—basically everything I love about Korean food.

Kimchi Fried Rice Recipe

Whenever I want something quick, cozy, and packed with flavor, I turn to kimchi fried rice. It’s perfect for using up leftover rice and kimchi, and I can tweak the spice, texture, and toppings however I like.

Equipment

• Large skillet or wok – I always grab my widest pan so the rice fries up nice and even.
• Spatula – A sturdy one makes it easier to toss the rice without smashing it.
• Cutting board and knife – For chopping up kimchi, onions, and green onions.
• Measuring spoons and cups – Helps me keep the seasoning just right.
• Small bowl – I use this for beating eggs or mixing sauces before they hit the pan.
• Serving bowl or plate – I like to serve it hot, straight from the skillet.

I keep everything right by the stove because kimchi bokkeumbap cooks so fast. Having my tools close makes things go a lot smoother.

Ingredients

• 2 cups day-old cooked white rice (short-grain or medium-grain)
• ¾ cup fermented kimchi, chopped
• 1 tbsp kimchi juice
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp toasted sesame oil
• 1 tbsp canola oil or butter
• ¼ cup onion, diced
• 1 clove garlic, minced
• ¼ cup carrot or mushroom, chopped (optional)
• ½ cup protein (spam, ham, bacon, pork, chicken, or shrimp)
• 1 fried egg (for topping)
• Green onions and sesame seeds for garnish
• Salt and pepper to taste

Sometimes I’ll toss in enoki mushrooms or a few nori strips for extra texture. The fermented kimchi really brings that signature tangy kick.

Instructions

• Heat up canola oil or butter in a skillet over medium heat.
• Toss in onion, garlic, and any optional carrots or mushrooms. Let them soften up.
• Add the kimchi and kimchi juice. Fry for 2–3 minutes until it smells amazing.
• Throw in your protein and cook until it’s warmed through or a little browned.
• Mix in gochujang, soy sauce, sugar, and sesame oil.
• Add the day-old rice. Break up any clumps and stir-fry until the rice soaks up all the sauce.
• Season with salt and pepper.
• Top it off with a fried egg, green onions, and sesame seeds right before serving.

I usually keep the heat at medium-high so the rice gets a bit crispy but doesn’t burn.

Notes

I always go for day-old rice—it’s firmer and fries up way better than fresh. Short-grain rice gives that chewy bite I like, and it holds up to the sauce.

If I’m craving more heat, I’ll sprinkle in a little gochugaru (Korean chili flakes). Sometimes I go heavy on the sesame oil at the end for a richer flavor.

Leftover kimchi fried rice actually tastes great reheated in a pan the next day. Sometimes I wrap it up in roasted seaweed (gim) for a quick snack.

If I want to keep things vegetarian, I just skip the meat and throw in tofu or extra veggies like spinach or radish.

Tasting Notes

When I dig into a plate of kimchi fried rice, the first thing I pick up is that balance of tangy, spicy, and savory flavors. The fermented kimchi hits with a deep, slightly sour taste, and it just works so well with the warm rice.

Each spoonful feels cozy, but there’s always that little kick that keeps things interesting.

I always find it fascinating how the fermentation of kimchi changes the flavor from batch to batch. Fresh kimchi? It’s crisp and sharp. But if you let it age a bit, you get this stronger, more layered taste.

I usually toss my leftover kimchi in an airtight container so the aroma and taste stick around.

The texture grabs my attention every time. The rice keeps a nice chew, and the kimchi bits give a satisfying crunch.

If I throw a fried egg on top, the yolk runs into the rice and everything turns extra creamy.

Sometimes I’ll add toasted sesame seeds or a handful of chopped green onions for a fresh touch.

And honestly, the colors always pop—orange from the kimchi, white rice, yellow egg. Makes you want to dig in even more.

---