I remember the first I ever encountered kimchi over 10 years ago, when one of my college roommates apologized for stinking up the refrigerator with some homemade kimchi. Never in a million years did I imagine that kimchi would become hip in the health food world. (Read this post on how eating fermented foods, like kimchi, is good for our gut health.)
The flavors of kimchi can be quite intense if you’ve never tried it before. Stir frying kimchi with a bunch of rice and soy sauce is a great way to introduce kimchi to your taste buds. If you are looking to buy kimchi at the supermarket, try Sinto Gourmet‘s kimchi. It is one of my favorite brands so far, and it’s organic! The only downside is that their distribution is mostly in Northern California right now.
If you want to make your own kimchi, you can try my small batch vegan kimchi recipe!
If you’re looking for more ways to cook with kimchi, check out these recipes from some of my favorite blogs:
- Korean Kimchi Scallion Pancakes (from Hip Foodie Mom)
- Cheese Stuffed Kimchi Pancakes (from MJ and Hungryman)
KIMCHI FRIED RICE COOKING NOTES
- Using day-old rice: Traditionally, fried rice was a dish that people cooked to repurpose uneaten rice from the night before. That’s why most fried rice recipes call for day-old rice. If you don’t have leftover rice on hand, cook a batch of rice and spread it over plates or a large baking sheet to cool. Let the rice dry out for an hour or two. Freshly cooked rice has too much moisture, so it’s not ideal for fried rice. See my tutorial on how to cook jasmine rice here.
- Fried eggs: If you don’t like eating eggs sunny side up, scramble the eggs in a separate pan. Then, mix the scrambled eggs with the fried rice.
- Kimchi juice: For extra flavor, you can also add 1 or 2 tablespoons of the juice that comes with your kimchi.
- Substitutions: Gochujang, a red fermented soybean and chili paste, compliments the kimchi fried rice very well. This is the brand that I used for the recipe. You can also find gochujang in rectangular (usually red) plastic boxes. Gochujang lasts for a while, as long as you keep it refrigerated. If you can’t find any gochujang, sprinkle red pepper flakes into the fried rice for spice.
- Kimchi: If you are interested in making your own kimchi, try my kimchi recipe!
LOOKING FOR MORE FRIED RICE RECIPES?
- Pineapple Fried Rice
- Easiest Egg Fried Rice
- Yellow Curry Fried Rice with Potatoes
- 30-Minute Shrimp & Egg Fried Rice
- Complete Rice Archives
Servings: 4
Kimchi Fried Rice
This recipe is a great way to use leftover rice. Feel free to use other grains, such as quinoa or millet. The spiciness of gochujang varies across different brands. I recommend adding a 1/2 tablespoon to the rice first and tasting it. If you want more spice, add another 1/2 to 1 tablespoon of gochujang. You can also add 1 or 2 tablespoons of kimchi juice to flavor the rice.
Ingredients
Fried Rice
- 1 1/2 tablespoons canola, peanut oil, or vegetable oil
- 1 cup diced yellow onions (about 1/2 large onion)
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 cup kimchi, roughly chopped
- 4 1/2 cups day-old jasmine rice
- 2 carrots, shredded
- 2 tablespoons soy sauce (or use tamari if gluten free)
- 1 tablespoon gochujang (optional)
- 1 teaspoon sesame oil
- 2 scallions, sliced (separate the dark green parts from the light green and white parts)
- black sesame seeds for topping (optional)
- nori strips for topping (optional)
Fried Eggs
- 1 tablespoon olive oil, add more if necessary
- 4 large eggs
Instructions
- In a wok or a large sauté pan, heat 1 1/2 tablespoons of oil over medium-high to high heat.
- Add the onions and cook until they start to turn translucent, about 2 to 3 minutes. Add the garlic and ginger and cook for 30 seconds to 1 minute, until they start to become fragrant. Add the chopped kimchi and stir until heated through, about a minute. Add the rice, carrots and the light green and white parts of the scallions to the wok. Stir to combine everything.
- Add the soy sauce, gochujang (if using) and sesame oil, and stir until all the rice has been well coated with all the sauces. Taste the rice. If you want more spice, add another half or full tablespoon of gochujang. Drizzle in a bit more soy sauce if the rice needs more salt.
- Add the dark green parts of the scallion and stir everything again. Remove rice from heat.
- In a separate pan, heat 1 tablespoon of olive oil and fry up the 4 eggs.
- Serve the rice with the fried eggs. Sprinkle some black sesame seeds and nori strips on top, if desired.
Notes
- If you cook rice or grains a lot, consider getting a rice cooker. I love this Instant Pot because it cooks rice in just 12 minutes! It also works as a slow cooker and pressure cooker.
- In general, the white and light green parts of a scallion take a little longer to cook. That’s why I add them to the wok before the dark green sliced scallions.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 62g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 713mg | Fiber: 7g | Sugar: 5g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Rachel says
Kimchee Fried Rice is my ultimate comfort food – interesting to see you put fresh ginger in yours!
Lisa Lin says
Yea, the ginger adds a lovely, zingy brightness to the rice!
Scott says
I just made this….I didn’t have green onions and I never use ginger but I had this frozen bag if broccoli and shredded carrots and thought I would put that in it. As I was cooking the veggies first I smelled ginger and looked and the frozen veggies had ginger powder and green onions so it worked out perfectly. This recipe was so good! The depth of flavor from the soy sauce, kimchi, garlic, and Gochujang sauce was amazing!
Lisa Lin says
Thanks for trying the recipe, Scott!
Sarah | Well and Full says
I LOVE kimchi and I LOVE fried rice, so this is the perfect dish for me!! I need to try it!!
Lisa Lin says
Thanks Sarah!!
tatiana waxler says
LOVE this. We make it often when my 10 yo requests it. I even learned how to make homemade kimchi!
Lisa Lin says
Oh my gosh, that is awesome! I still need to try making it at home, but I swear I will start playing with it next month!
Ruby & Cake says
I love Kimchi fried rice 🙂 ill save so much money on lunches each week by making it at home!
Lisa Lin says
Yes, for sure!
Bernice says
Your KIMCHI FRIED RICE looks delicious and easy. I think that my kids would loved this for sure. Thanks for this!
Lisa Lin says
Thanks, Bernice!
Chris dawg says
Does anyone know how long it lasts in the fridge?
Lisa Lin says
2 or 3 days, I’d say.
Emily Zumwalt says
I didn’t have any Gochujang so it was a little bland at first. Then I added kimchi juice, sriracha, and more soy. It’s was tasty after those additions!
Lisa Lin says
Hi, Emily. Thanks for making the recipe and for the additional cooking notes!
Anita says
This is a great recipe! I’ve made this several times–super tasty and easy. BTW, if you don’t have gochujang, just substitute with 1 T of miso and 1T of chili garlic sauce or sriracha. And the fried eggs are lovely on top. Yum!
Diane Hernandez says
Tried making this recipe twice! It’s super delicious! My kids love it! Thanks for sharing !
Jo says
What kind of sesame oil is needed here? Made from unroasted seeds? Pure? Cheers!
Lisa Lin says
Hi! This is toasted sesame oil!
Misty says
This was so good! I substituted coconut aminos (garlic sauce) for the soy and it was amazing. So easy to make too!
Annie says
Every time I make this recipe, I love it even more. How is that possible? It is so easy to make, so full of flavor (I use an asian flavored (options for Korean or Japanese) marinated Kimchi from Natural Grocers – brand is “Wildbrine”) and great for meal prep. It’s also a great easy dinner for impressing guests. 10/10 – Thank You Lisa!
Lisa Lin says
Annie, thank you for making this fried rice!!
Stephanie says
Omg this sooo good! I added stir fried kale on the bottom and topped with salmon, but the rest I followed the recipe to the tee and it’s amazing!
Lisa Lin says
Thanks for trying the recipe, Stephanie!!
christy says
Loved it! First time cooking kimchi fried rice without meat – and the dish is just as flavorful!
wonderfulcook says
I love anything to do with kimchi! This was super yummy! I will definitely make this recipe again. Thanks.
Carrie Juska says
Whoa! Huh? Whaaaaaat? Delicious. Absolutely delicious. I had made coconut rice the day before and didn’t want to waste it. Well thank you. I used red pepper flakes as a substitute. I HIGHLY recommend this dish!
Lisa Lin says
Carrie, thanks for trying the recipe! Glad you enjoyed it!
Priortize Health says
The Kimchi Fried Rice recipe is a true delight! The combination of perfectly seasoned kimchi, aromatic fried rice, and a medley of fresh vegetables creates an explosion of flavors. The dish is not only incredibly tasty but also quick and easy to make, making it a go-to option for a satisfying meal. The balance of spicy, savory, and umami notes is simply fantastic. It’s a culinary adventure that leaves taste buds craving more. A must-try for anyone looking to elevate their home-cooking game with a burst of Korean-inspired deliciousness!