If you’re craving a quick, tasty, and healthy dish that’s bursting with flavour, kimchi fried rice is your new best friend.
This Korean-inspired recipe, also called kimchi bokkeumbap, mixes tangy kimchi, spicy gochujang, and nutty sesame oil with everyday ingredients you likely have on hand.
It’s perfect for busy weeknights, turning leftover rice into a delicious meal in under 30 minutes. Plus, it’s a sneaky way to get some gut-healthy goodness—kimchi’s probiotics are the real deal!
In this article, we’ll guide you through making the ultimate kimchi fried rice recipe. From picking the perfect kimchi to getting that crispy texture, we’ve got all the tips you need.
Whether you’re cooking for the first time or you’re a kitchen pro, this guide is fun, simple, and packed with info. Let’s jump into this comfort food that’s as good for your taste buds as it is for your body!
What Is Kimchi Fried Rice?
Kimchi fried rice is a beloved Korean dish that transforms plain rice into something amazing.
It’s a stir-fry made with fermented kimchi (often napa cabbage-based), rice, and seasonings like gochujang (a Korean chili paste) and soy sauce.
Top it with a fried egg, sesame seeds, and green onions for extra flavour and crunch. It’s savoury, spicy, and tangy—a combo that’s made it a hit in Korean homes and beyond.
What’s the magic of kimchi fried rice? Balance. The sour kimchi, spicy gochujang, and rich fried egg come together for a meal that’s exciting and satisfying. You can even tweak it with add-ins like radish slices or tofu—it’s super versatile!
Why You’ll Love This Kimchi Fried Rice Recipe
This kimchi fried rice recipe is tailor-made for healthy eating home cooks. Here’s why it rocks:
- Quick and Easy: Done in about 25 minutes—perfect for a fast dinner.
- Healthy Perks: Kimchi’s loaded with probiotics, vitamin C, and potassium for gut and immune support. Learn more about kimchi’s nutrition benefits here.
- Leftover Magic: Got day-old rice? This dish gives it a tasty second life.
- Fun to Cook: Stir frying is fast and lets you play with flavours—your kitchen adventure awaits!
Ready to cook? Let’s break it down with a recipe that’s easy but delicious enough to wow your crew.
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Kimchi Fried Rice
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
Ingredients for the Best Kimchi Fried Rice
Here’s what you’ll need for two hearty servings. These are simple ingredients you can find at most grocery stores—or even Amazon if you’re stuck!
- 1 tbsp coconut oil
- 1 onion (finely diced)
- 1 clove garlic (minced)
- 1 tsp ginger (minced)
- 2 tbsp gochujang
- 250 g kimchi (1 cup)
- 1 tsp tamari
- 1/4 tsp toasted sesame oil
- 200 g rice (1 cup, weighed dry)
- 60 ml kimchi juice (1/4 cup)
- 1 tbsp toasted sesame seeds
- 1 spring onion (finely sliced)
- 2 eggs
- Optional: shredded nori
Instructions
How to Make Kimchi Fried Rice: Step-by-Step
This kimchi fried rice recipe is a snap to make. Grab a wok or big skillet, and let’s get cooking!
Step 1: Cook the Rice
Cook your 200 g of rice (about 1 cup dry) per the package instructions. I love long-grain rice for its fluffy texture, but short-grain works if you like it stickier. Once cooked, spread it out to cool—this keeps it firm for frying. Total time here? About 15 minutes.
Step 2: Prep Your Ingredients
While the rice cools, dice the onion, mince the garlic and ginger, and chop the kimchi into bite-sized pieces. Strain 1/4 cup of kimchi juice and set it aside. Prepping ahead makes the stir-fry a breeze.
Step 3: Sauté the Base
Heat 1 tbsp coconut oil in a pan or wok over medium-high heat. Toss in the diced onion, garlic, and ginger. Stir fry for 3 minutes until the onions go translucent and smell awesome. Your kitchen’s about to get lively!
Step 4: Add the Gochujang
Scoop in 2 tbsp gochujang and stir for 2 minutes. This Korean chili paste needs heat to unlock its spicy, sweet, smoky vibes.
Step 5: Mix in the Kimchi
Add the chopped kimchi, 1 tsp tamari, and 1/4 tsp sesame oil. Stir fry for 3 more minutes. The kimchi softens a bit, blending its juices with the gochujang—pure yum!
Step 6: Fry the Rice
Dump in your cooked rice and pour the 1/4 cup kimchi juice over it. Stir well, breaking up clumps with your spatula. Cook on medium-high heat for 5 minutes, letting the rice get crispy on the bottom. That texture is what makes kimchi fried rice irresistible!
Step 7: Plate and Garnish
Split the kimchi fried rice between two plates. Fry or poach your eggs (sunny-side up is a classic!), then top each serving with one. Garnish with 1 tbsp toasted sesame seeds, sliced spring onions, and shredded nori if you’ve got it. Serve it hot and enjoy!
Notes
- Use day-old rice: Freshly cooked rice can be too soft and sticky. Day-old rice has a firmer texture that works better for fried rice dishes.
- Choose the right type of kimchi: Look for well-fermented kimchi with a tangy, sour flavor for a more authentic taste. Ideally get one without any added sugar.
- Optional add-ins and variations: Get creative with your kimchi fried rice by incorporating different vegetables, proteins, or toppings like enoki mushrooms, tofu, or even cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Cuisine: korean
Nutrition
- Calories: 559
- Sugar: 4
- Sodium: 242
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 92
- Fiber: 3
- Protein: 15
- Cholesterol: 164
Vegetarian Kimchi Fried Rice
Follow my recipe, making sure to use vegan kimchi and omitting any meat-based toppings. You can add tofu, tempeh, or your favourite plant-based protein for a satisfying vegetarian meal.
Spam Kimchi Fried Rice
Please don’t.
Bacon Kimchi Fried Rice
Follow my recipe, replacing coconut oil with bacon fat. Cook 4-6 strips of bacon in the pan until crispy, then remove and chop. Set aside the bacon bits and proceed with the recipe using the bacon fat. Add the bacon bits back in with the kimchi in step 4.
Last night I whipped this up with the leftovers…
- Cooked up some skin-on chicken thigh in the slow cooker with lemon, salt & pepper.
- When they were done I transferred them to the air fryer to crisp up the skin.
- Whilst that was happening I put the rice in the slow cooker on high to warm up. It soaks up all the juices from the chicken and is out of this world tasty.
Watch How It’s Done!
Want to see this kimchi fried rice recipe come to life? Check out my YouTube video below for a step-by-step demo. You’ll see how easy it is to stir fry this Korean gem at home!
Tips for the Perfect Kimchi Fried Rice
- Choose Your Kimchi: Pick well-fermented kimchi with a tangy, sour flavour—no added sugar is best. Check labels at grocery stores or Korean markets. Funky is good! I like the stuff in the fridges as it seems to be freshest due to it not needing to be pasteurised.
- Crisp It Up: Let the rice sit longer on medium-high heat for crispy bits. It’s the secret to fried rice perfection.
- Egg Choices: Fried eggs are traditional, but poached eggs bring a soft, runny twist. Sunny-side up rocks for yolk lovers.
- Wok It: A wok is ideal for even heat and easy tossing, but a big skillet works too.
Why Kimchi Fried Rice Is Healthy
This dish isn’t just tasty—it’s good for you! Here’s why:
- Kimchi: Probiotics from fermentation make it a gut-health champ. It’s also got vitamin C, vitamin A, and potassium to keep you strong. See this study on kimchi’s benefits.
- Rice: A solid carbohydrate source for energy. Long-grain keeps it light.
- Eggs: Protein and healthy fats to fill you up.
- Low Oil: Just 1 tbsp coconut oil means big flavour without tons of calories.
It’s comfort food that fits your healthy eating goals—score!
Get Creative: Variations and Add-Ins
Kimchi fried rice is super flexible. Here are some fun twists:
- Veggies: Add diced radish, enoki mushrooms, or shredded zucchini for crunch and nutrition.
- Protein: Toss in tofu, pork belly, or shredded chicken for extra oomph.
- Spice Boost: Drizzle sriracha or sprinkle gochugaru (Korean chilli flakes) for more heat.
- Cheesy Fun: Melt some cheese on top—a Korean-American trick that’s delish!
Play around and make it yours. This kimchi fried rice recipe is your creative playground.
FAQs About Kimchi Fried Rice
What’s the best rice for kimchi fried rice?
Day-old long-grain rice is tops—it stays firm and fries up crispy. Short-grain works for a stickier, Chinese-style vibe.
Can I skip gochujang?
You can use chili paste or sriracha, but gochujang brings that true Korean taste. Find it at Asian stores or online.
How spicy is it?
It’s got a kick from kimchi and gochujang, but it’s not crazy hot. Adjust the gochujang to dial it up or down.
How long does it last?
Keep leftovers in the fridge for up to 3 days. Reheat in a pan with a splash of kimchi juice to keep it juicy. Just make sure that when reheating rice it hasn’t been left out at room temperature for too long. I’d only reheat if the rice I’m using wasn’t leftover rice; generally you only ever want to reheat rice once to avoid growth of a bacteria called Bacillus cereus.
Need a kimchi recipe?
Making your own kimchi is fun and easy—ferment napa cabbage with radish, gochugaru, and garlic for a homemade twist! Leave a comment if you’d like me to share the kimchi recipe I use.
Why Koreans Love Kimchi Fried Rice
In Korea, kimchi fried rice (kimchi bokkeumbap) is a total staple. You’ll see it in homes, street stalls, and Korean restaurants everywhere. Why? It’s affordable, uses leftovers, and turns basic stuff into something crave-worthy.
Koreans often pair it with a side dish like kimchi jjigae (kimchi stew) or just enjoy it with a fried egg. It’s simple, hearty, and packed with bold Korean flavour.
Fun fact: Kimchi’s been a Korean go-to for centuries, thanks to fermentation preserving veggies through tough winters. Now it’s a global hit—and this fried rice is one of its tastiest versions!
Final Thoughts: Your New Favourite Meal
There you have it—an easy, healthy, and crazy-delicious kimchi fried rice recipe that’s perfect any night.
With tangy kimchi, spicy gochujang, and a crispy fried egg, every bite’s a flavour party. It’s a fantastic way to use leftover rice and feel great about what you’re eating. Whether you’re new to Korean food or a longtime fan, this dish will hook you.
So, grab your wok, chop some kimchi, and give it a whirl. You’ll be stir frying like a champ in no time—and your taste buds will be cheering! Got questions or a cool twist to share? Drop a comment—I’d love to hear from you.
Happy cooking, healthy eaters!