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    Home » Recipes » Savoury

    Kimchi Fried Rice

    Published: Oct 12, 2021 by Michelle · 9 Comments

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    Jump to Recipe - Print Recipe

    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.

    Bowl of kimchi fried rice on a wooden board with spoon on the side.

    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. 

    Bowl of kimchi fried rice with fried egg on top on a wooden board.
    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

    Garnish:

    • 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). 

    Serve immediately. 

    Bowl of kimchi fried rice with fried egg on top on a wooden board.

    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

    Be sure to check out these recipes:

    Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim)

    Budae Jiggae (Korean Army Stew)

    Korean Braised Potatoes (Gamja Jorim)

    Korean Bibimbap (Mixed Rice)

    Ham Garlic Sausage & Pineapple Fried Rice

    Turkey Mapo Tofu

    Matcha Hotteok (Sweet Korean Pancakes)

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Bowl of kimchi fried rice with fried egg on top on a wooden board, with green onions on the side.

     

    Print Recipe
    5 from 9 votes

    Kimchi Fried Rice

    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.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Dinner, Main Course
    Cuisine: Asian, Korean
    Servings: 4
    Calories: 485kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 2 C day-old cooked rice
    • ½ C kimchi chopped
    • 1 teaspoon soy sauce
    • 1 tablespoon avocado oil

    Garnish:

    • 4 fried eggs
    • 1 tablespoon sesame oil
    • 2 green onions chopped
    • sesame seeds
    • seaweed (nori) cut into strips
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 485kcal | Carbohydrates: 79g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 153mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

    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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Ben | Havocinthekitchen

      October 12, 2021 at 6:45 pm

      5 stars
      I've never combined rice with kimchi, but why not - it sounds like a lovely combination. The dish looks utterly delicious and hearty!

      Reply
    2. Raymund | angsarap.net

      October 12, 2021 at 7:06 pm

      5 stars
      The first time I made something similar I was skeptical whether kimchi would work well with fried rice. Luckily I tried it and I was so surprised, nowadays I always make sure we have leftover kimchi all the time so I can use it on fried rice the next day.

      Reply
    3. Dawn

      October 13, 2021 at 4:59 am

      5 stars
      Love fried rice and really really love kimchi so this is right up my alley! I could seriously eat this for any meal of the day and be quite happy. Looks so good!!

      Reply
    4. Katherine | Love In My Oven

      October 13, 2021 at 8:33 pm

      5 stars
      I need to get my hands on some kimchi! This fried rice looks terrific. I am sure it's so flavorful and the egg on top is a must!

      Reply
    5. 2pots2cook

      October 14, 2021 at 2:12 am

      5 stars
      Delish ! Love to make week dinners like that and always make some extra to have for the office next day ! Thank you so much !

      Reply
    6. Healthy World Cuisine

      October 15, 2021 at 8:34 am

      5 stars
      One of our favorite recipes for leftover rice. The fried egg is in our opinion required with the soft runny yolk. Yum!

      Reply
    7. Holly

      October 16, 2021 at 8:11 am

      5 stars
      I can eat kimchi fried rice everyday. The fried egg on top is a must. What a comfy meal in a bowl! Looks delicious!

      Reply
    8. Linsey

      October 18, 2021 at 5:00 pm

      5 stars
      Looks so delicious! Love kimchi fried rice!

      Reply
    9. David @ Spiced

      October 21, 2021 at 6:04 am

      5 stars
      What a fun twist on fried rice! We love making fried rice around here, but I've never thought about adding a kimchi angle. The fried egg on top looks amazing!

      Reply

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