This easy Kimchi Fried Rice recipe is packed with bold flavor and made with simple ingredients in less than 20 minutes. It is the perfect way to use leftover rice for a quick weeknight side dish or easy dinner recipe.
We love serving this Korean-inspired fried rice with chicken, steak, or stir fry recipes because it is affordable, family-tested, and easy to customize. The kimchi adds a delicious tangy flavor while still being mild enough for many kids to enjoy.
My family loves rice as a side dish to many of our main dish recipes. So I decided to change things up and add Kimchi for even more flavor. It is a great recipe to use leftover rice and the perfect comfort food.
If you love rice recipes as much as we do, then you may also love the variations of these recipes – Egg Fried Rice, Jasmine Rice Recipe, Garlic Butter Rice, Yellow Rice, Basmati Rice Recipe, Rice Bowl Recipes, Hibachi Fried Rice, Beef Fried Rice, and Stick of Butter Rice.
What is Kimchi Fried Rice?
Kimchi is fermented vegetables and a staple Korean dish. Kimchi is made with napa cabbage and Korean radish, but can be made with a variety of vegetables. We also like to add in the kimchi juice for flavor.
It is commonly served with pork belly, but we usually serve it with chicken. This kimchi fried rice has a hint of spice, but it is not too spicy, so it is a kid-friendly dish.
Ingredients
- Short-Grain White Rice – We like making Crock Pot Rice and Instant Pot White Rice Recipe
- Chopped Kimchi – You can easily find it at the grocery store
- Vegetable Oil – Use oil of your choice
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Sriracha Sauce – This is optional, but it gives so much flavor
- Soy Sauce – Check out these Best Soy Sauce Substitute even gluten-free options
- Sesame Oil – Check out The Best Sesame Oil Substitute if you are out
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Kimchi Fried Rice
Step 1 – In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Step 2 – Add the chopped kimchi and cook, stirring occasionally, until the kimchi is lightly caramelized, about 3-4 minutes in a pan.
Step 3 – Add the cooked rice, tbsp sriracha sauce, soy sauce, and tsp sesame oil to the skillet. Stir-fry the mixture, breaking up any clumps of rice, until the rice is heated through and slightly crispy, about 5-6 minutes.
Step 4 – In a separate small non-stick skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs until the whites are set, and the yolks are still runny, about 3-4 minutes.
Expert Tips
- Type of Rice – Day-old rice works best in this recipe. Using day-old, cooled rice helps prevent the fried rice from becoming mushy, as the grains are slightly drier and separate more easily.
- Adding Salt – The salt in the recipe is intended for seasoning just the eggs. Due to the saltiness of the soy sauce, additional salt for the rice mixture may not be necessary. Taste the rice mixture before adding any extra salt and adjust as needed.
Variations Ideas
This recipe is easy to customize with ingredients you already have.
- Add cooked chicken, pork, or shrimp for extra protein
- Stir in frozen peas, carrots, or broccoli
- Top with green onions or sesame seeds
- Make it extra spicy with additional sriracha or gochujang
- Use cauliflower rice for a lower-carb option
This is one of our favorite ways to clean out the fridge and use leftover ingredients.
Serving Suggestions
This Fried Rice is delicious served as it is or as a side dish recipe. We like to serve with our favorite Asian dishes for a complete meal.
Frequently Asked Questions
Kimchi is a fermented food that offers many healthy benefits and good bacteria to help with digestion.
Anytime you make fried rice, it is best to start with day-old rice. This allows the rice to dry out in the fridge, which allows it to absorb all the flavors and seasoning.
This popular Korean dish combines the flavors of spicy, tangy, and savory flavors. It has a delicious, comforting taste.
Store the leftover fried rice in an airtight container in the refrigerator. The leftovers will last about 3-4 days.
Reheat the leftover rice in the microwave in 30-second intervals until the fried rice is heated.
More Fried Rice Recipes
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Kimchi Fried Rice
Ingredients
- 2 cups cooked and cooled short-grain white rice
- 1 cup chopped kimchi
- 2 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- 2 large eggs
- Salt and pepper to taste
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Instructions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add 2 cloves minced garlic and cook for about 30 seconds, until fragrant.
- Add 1 cup chopped kimchi and cook for 2-3 minutes, stirring frequently.
- Stir in 2 cups cooked and cooled short-grain white rice, 1 tablespoon sriracha sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
- Cook for 3-5 minutes, stirring often, until the rice is heated through and slightly crispy.
- Stir in 2 thinly sliced green onions. Season with salt and pepper to taste.
- In a separate skillet, heat the remaining 1 tablespoon vegetable oil over medium heat.
- Fry 2 large eggs until cooked to your preference..
- Divide the kimchi fried rice between 2 bowls and top each serving with 1 fried egg.
This Kimchi Fried Rice was so delicious!