Kimchi Fried Rice is a spicy, tangy, and satisfying Korean-inspired dish. Made with leftover rice, kimchi, vegetables, and optionally some protein like eggs or chicken, it’s perfect for a quick weeknight meal. Packed with flavor and easy to make, this recipe brings a punch of umami and heat to your dinner table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2-3 servings
Ingredients
- 2 cups cooked rice (preferably cold)
- 1 cup kimchi, chopped
- 1 small carrot, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- 2 eggs (optional)
- 1/2 cup cooked chicken or tofu (optional)
- 1 tsp gochujang (Korean chili paste) for extra spice (optional)
- Sesame seeds, for garnish
Instructions
- Prepare ingredients: Chop kimchi, vegetables, and protein if using.
- Cook aromatics: Heat sesame oil in a large skillet over medium heat. Sauté onion, garlic, and carrot for 2-3 minutes until softened.
- Add kimchi: Stir in chopped kimchi and cook for another 2 minutes to release its flavor.
- Add rice and seasoning: Add cold rice, soy sauce, and gochujang (if using). Stir well to combine all ingredients. Cook 5-7 minutes until rice is heated through.
- Optional egg: Push rice to the side of the pan and scramble eggs in the empty space. Once cooked, mix eggs into the rice.
- Garnish and serve: Top with green onions and sesame seeds. Serve hot for a satisfying meal.
Tips & Variations
- Use day-old rice for best texture; freshly cooked rice can become mushy.
- Swap chicken with shrimp or tofu for different protein options.
- Add extra vegetables like peas, bell peppers, or mushrooms for variety.
- Adjust spice level with more or less gochujang.
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