Kimchi Fried Rice is an easy way to whip up a flavourful meal using leftover rice. Korean fermented napa cabbage (known as kimchi) revives day-old rice with a little spice and tang.
Why you'll love this recipe
This is a great clean-out-the-fridge type of recipe.
You can customize it and add additional vegetables or protein to the Kimchi Fried Rice.
It's very quick to whip up, making it a suitable weeknight meal.
The Kimchi Fried Rice is super flavourful with a handful of pantry ingredients.
What is kimchi?
Kimchi is a Korean fermented veggie dish which is commonly served on the side (banchan).
It's made primarily with:
- napa cabbage
- gochugaru (chili powder)
- aromatics such as green onions, garlic and ginger
- and sometimes salted seafood
What does kimchi taste like?
Kimchi has a predominantly salty, sour, tangy and spicy taste.
The pickled veggies retain a snap texture, similar to sauerkraut.
Ingredients you'll need
- cold, cooked rice: similar to making Chinese-style Fried Rice, you'll need day-old rice; however, if you have fresh rice on hand, you can use it -- just note that it may take a little longer to fry/dry up compared to old rice
- kimchi: chopped; a Korean fermented veggie that you can buy in Asian grocery stores in the refrigerator section
- garlic: minced
- soy sauce: adds a little salty flavour to the rice; if your kimchi is particularly salty, you can omit
- avocado (or vegetable) oil: or a high-smoke point oil for frying up the rice
- toasted sesame oil: added at the end for additional aroma and flavour
- green onions: chopped
- sesame seeds: sprinkled over the top
- seaweed (nori): cut into small strips
How to make it
Heat up a wok or large frying pan.
Heat 1 tablespoon of avocado oil in the pan.
Add the rice to the pan and stir fry over high heat, until all the grains of rice are broken up and coated with oil.
Add in the garlic and fry for a minute before adding in the chopped kimchi.
Season the rice with soy sauce.
Remove from heat.
Drizzle with toasted sesame oil.
Add a fried egg and garnish with green onions, sesame seeds, and seaweed (nori).
How to serve & store
Serve the Kimchi Fried Rice hot and freshly made.
I like adding Pickled Garlic to the serve on the side.
If you have any leftovers, store in an airtight container in the fridge for up to 1 week.
Additions & substitutions
I love adding tofu to my Kimchi Fried Rice.
If you love spice, you can add a spoonful of gochujang (Korean chili pepper paste) to the fried rice.
You can add any protein such as chicken, beef or pork (or cubed Spam) to the rice.
Pump it up with more veggies such as cut up kale, bok choy, or diced carrots.
To keep the Kimchi Fried Rice vegan, omit the egg.
Tips & tricks
Use cold rice if you can. Hot, fresh rice can be a little difficult to fry up and separate into grains.
Ensure that you have all your ingredients ready before cooking.
Each brand of kimchi will have a different taste; use one that you like!
Other recipes you may like
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Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Kimchi Fried Rice
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 C day-old cooked rice
- ½ C kimchi chopped
- 1 teaspoon soy sauce
- 1 tablespoon avocado oil
- 4 fried eggs
- 1 tablespoon sesame oil
- 2 green onions chopped
- sesame seeds
- seaweed (nori) cut into strips
- Heat up a wok or large frying pan.
- Heat 1 tablespoon of avocado oil in the pan.
- Add the rice to the pan and stir fry over high heat, until all the grains of rice are broken up and coated with oil.
- Add in the garlic and fry for a minute before adding in the chopped kimchi.
- Season the rice with soy sauce.
- Remove from heat.
- Drizzle with toasted sesame oil.
- Add a fried egg and garnish with green onions, sesame seeds, and seaweed (nori).
- Serve immediately.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.