Kimchi Fried Rice

This Kimchi Fried Rice is made with cooked rice, kimchi, sauteed veggies and a simple stir fry sauce. Serve it with a fried egg for a classic version or add chicken or pork. 

If you are a fan of fried rice, try my Shrimp Fried Rice recipe, or the chicken, or cauliflower versions. It's the best way to use cooked rice!

Talk about taking simple fried rice to a new level! If you ever tried kimchi before, you know how flavorful it is. Add it to sauteed veggies and rice and you have one delicious meal! You can add bacon, chicken, pork or beef for protein. I like to add lentils for a vegan version.

Ingredients:

• kimchi: I used a spicy variety; it can be found in an Asian section of a grocery store
• rice: any type will work; I used white long-grain rice, cooked in my Instant Pot and chilled overnight
• olive oil
• garlic
• ginger
• mushrooms
• carrots
• spinach or kale: optional
• gochujang sauce: this Korean chili paste can be found in the Asian section, next to sweet and sour sauce or soy sauce; it has a rich and spicy flavor.
• soy sauce: I used a low-sodium sauce
• sesame oil
• fried eggs: classic topping for Kimchi Fried Rice; I cook it in the pan first, then saute veggies and make the fried rice
• green onion: optional but recommended garnish

How to make Kimchi Fried Rice?

• Make sure you have 2 cups of cooked and chilled rice on hand. It's best to make it a day ahead.
• Start by heating up oil in a large skillet.
• Add ginger, garlic and onion and saute until the onion is starting to turn golden.
• Add mushrooms and carrots. Saute for a few minutes.

• Add kimchi and stir in.
• Add rice and sauce. Stir in.
• Cook the dish until everything is heated through.

Cooking tips:

• rice: it is recommended to cook the rice a day ahead, cool it completely, then refrigerate until you are ready to make this dish; you can also cook it the same day and chill for at least 4 hours. Freshly cooked, still hot, rice will turn into mush.
• kimchi: usually it will have big chunks of napa cabbage; I like to chop it roughly before adding to the pan.
• fried egg: it goes perfectly with this dish; I recommend frying the egg first, then removing onto a plate and covering to keep it warm; follow the recipe to make the fried rice. This was you will only have one pan to clean!

What is Kimchi?

Kimchi is a popular Korean side dish. It is made with napa cabbage and a variety of spices. The fermenting process is similar to sauerkraut or pickles. Usually served on its own, kimchi can be added to dishes like this fried rice, Bibimbap rice bowls or soups.

Variations:

• with meat: add chicken, pork or beef to this dish, by cooking it first in the pan. Then follow recipe as stated. You can also use bacon or even spam.
• vegan: kimchi is vegan so no need to change it; use coconut aminos in place of soy sauce and skip the egg; add baked or fried tofu
• more veggies: add bok choy, cabbage, corn, water chestnuts, etc.

Can I make this dish ahead of time?

Absolutely! As with any fried rice, this dish can be prepared ahead of time. You can store it in a container with lid, in your fridge, for up to 4 days.

More easy Asian recipes:

• Hunan Chicken
• Pan Fried Noodles
• Egg Roll in a Bowl
• Easy Chicken Fried Rice

For more recipes, please browse our Asian Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Kimchi Fried Rice

Author: Anna

This Kimchi Fried Rice is made with cooked rice, kimchi, sauteed veggies and a simple stir fry sauce. Serve it with a fried egg for a classic version or add chicken or pork.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 259 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 3 garlic cloves minced
• ▢ 2 teaspoons grated ginger
• ▢ 1 small yellow onion chopped
• ▢ 2 carrots shredded
• ▢ 4 baby Bella mushrooms sliced
• ▢ 1 cup kimchi
• ▢ 4 tablespoons low-sodium soy sauce
• ▢ 1 tablespoon gochujang sauce
• ▢ 2 teaspoons sesame oil
• ▢ 2 cups cooked rice chilled
• ▢ 4 eggs optional topping

Instructions

 

• Make sure you have 2 cups of cooked and chilled rice on hand. It’s best to make it a day ahead.
• In a small bowl, mix soy sauce, gochujang sauce and sesame oil. Set aside.
• Shred carrots, chop onion, minc garlic, grate ginger and slice mushrooms.
• Start by heating up oil in a large skillet.
• Add ginger, garlic and onion and saute until the onion is starting to turn golden.
• Add mushrooms and carrots. Saute for a few minutes.
• Add kimchi and stir in.
• Add rice and sauce. Stir in.
• Cook the dish until everything is heated through.

Notes

• The fried egg is a classic topping for Kimchi Fried Rice. I cook it in the pan first, then saute veggies and make the fried rice. All done in one pan!
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
• It is recommended to cook the rice a day ahead, cool it completely, then refrigerate until you are ready to make this dish; you can also cook it the same day and chill for at least 4 hours. Freshly cooked, still hot, rice will turn into mush.

Nutrition

Calories: 259kcal | Carbohydrates: 32g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 671mg | Potassium: 367mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5358IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg

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