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Kimchi Fried Rice

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This kimchi fried rice is packed full of kimchi, rice, spices, and green onions. I topped it with a freshly cooked egg to bring even more flavor.

Kimchi Fried Rice topped with a fried egg.

Rice is one of my favorite meals; it’s affordable, can easily feed a crowd, and is super satisfying!

This kimchi fried rice transforms your leftover rice and turns it into a savory, spicy meal that everyone will love.

Sour, spicy, crunchy kimchi, with crispy warm rice, topped with a gooey, runny egg, who wouldn’t love that? 

With only a few ingredients, and some leftovers you already have on hand, you can create a delicious meal that will keep you full for hours.

Trust me, you’ll love this easy and fast kimchi fried rice!

Kimchi in a glass jar.

Ingredients for kimchi fried rice

  • Kimchi – A spicy fermented Korean vegetable side dish made from cabbage, radish, green onions, flavorings, and spices. 
  • Gochujang paste – Gochujang is a spicy fermented Korean red chili paste. 
  • Garlic – Classic additions that will bring a subtle earthy flavor.
  • Leftover white or brown rice – This is the base of our fried rice! Feel free to use your favorite white or brown variety.
  • Eggs – For added protein and extra umami flavors. 

Using leftover rice

In order to make the absolute best-fried rice, you must use leftover rice. Why?

Immediately after the rice has been cooked, it still holds a lot of moisture. 

If you were to try and fry that up, the grains of rice would break down, become soggy, and stick to your pan.

Leftover rice, however, has had some time to dry out a bit and will be able to take to frying up in a pan and maintain its individual grains. 

How to properly store leftover rice to be used in fried rice dishes

Like any food, improperly cooled and improperly stored leftovers can make you sick. 

So make sure to always follow these easy and quick steps when storing leftover rice.

After you have cooked your rice, spread it out into a thin layer on a parchment-lined baking sheet, and immediately pop it into the refrigerator until it has completely cooled.

Because it’s spread into a thin layer, it has a lot of surface area, will cool quickly, and therefore will inhibit bacterial growth.

Once it’s cold, store the cooled rice in an airtight container in your fridge for up to 3 days.

Now you’ve got leftover rice to use in your kimchi fried rice!

What is kimchi?

Kimchi is a fermented Korean vegetable dish. 

It’s usually spicy, and recipes vary widely depending on different brands.

Some recipes will contain green onions, Korean radish, carrots, garlic, or even ginger.   

Kimchi is becoming more and more available at most major grocery stores, and of course, it’s a great idea to check out your local Asian markets for this delicious dish as well. 

Kimchi Fried Rice in a bowl.

More Asian inspired recipes

Kimchi Fried Rice by Nutmeg Nanny

Kimchi Fried Rice

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This kimchi fried rice is packed full of kimchi, rice, spices, and green onions. I topped it with a freshly cooked egg to bring even more flavor.

Ingredients

  • 2 tablespoons vegetable oil
  • 5 scallions, diced
  • 1 cup sour kimchi, chopped
  • 2 tablespoons gochujang paste
  • 2 cloves garlic, minced
  • 4 cups cooked white or brown rice
  • 2 teaspoons soy sauce
  • 1/4 cup kimchi juice, as needed
  • 4 large eggs

Instructions

  1. In a large skillet add vegetable oil and set over medium heat.
  2. Once the oil is hot add in 3/4 of the chopped scallions, kimchi and gochujang paste. Stir and heat until the mixture is hot.
  3. Add in garlic and stir until fragrant, about 30 seconds.
  4. Add in rice, soy sauce and kimchi juice if needed to help bring together the mixture.
  5. Sauté for about 5 minutes until the whole mixture is heated through.
  6. Remove the rice from the stove and cover to keep warm.
  7. In a small skillet fry up 4 eggs, in several batches if needed.
  8. Divide the rice mixture between 4 bowls and top with fried rice.
  9. Sprinkle with remaining green onions.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 186mgSodium: 939mgCarbohydrates: 64gFiber: 5gSugar: 13gProtein: 12g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Did you make this recipe?

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Kimchi Fried Rice pin for Pinterest.

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John @ Garage Gyms

Monday 21st of April 2014

We make this at home already. This is a delicious dish, and you can add any kind of meat you feel like as well. Your recipe is a little different and probably better too, but we'll see ;)

Katrina Bahl

Friday 11th of April 2014

I'm a kimichi virgin but I would love to give it a try. ROAD TRIP! ;)

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