Kimchi Fried Rice

Kimchi Fried Rice, or Kimchi Bokkeumbap, is a bold, savory Korean dish that combines spicy fermented kimchi with leftover rice, vegetables, and optional protein for a fast and flavorful meal. It’s the perfect balance of heat, tang, and umami—and it comes together in under 30 minutes. A fried egg on top seals the deal, making it a complete, comforting dish you’ll crave again and again.

Why You’ll Love This Recipe

• Packed with bold Korean flavors
• Perfect use for leftover rice
• Quick, one-pan meal
• Easily customizable with protein or veggies
• Naturally dairy-free
• Comfort food with a spicy kick
• Great for meal prep
• Minimal ingredients, maximum flavor
• Ready in 20 minutes
• Tastes even better with time

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably day-old)
• Kimchi (well-fermented)
• Kimchi juice (from the jar)
• Gochujang (Korean chili paste)
• Soy sauce
• Sesame oil
• Garlic
• Onion
• Scallions
• Cooking oil
• Optional: chopped pork belly, bacon, tofu, or egg
• Toasted sesame seeds (for garnish)
• Fried egg (for serving)

directions

1. Heat cooking oil in a skillet over medium heat.
2. Add chopped onions and cook until translucent.
3. Stir in minced garlic and cook until fragrant.
4. Add kimchi and a spoonful of kimchi juice. Sauté for 3–4 minutes until slightly caramelized.
5. Add gochujang and soy sauce, stirring to coat the kimchi.
6. Add the rice and break it apart, mixing well with the kimchi mixture.
7. Drizzle sesame oil and continue to stir-fry until the rice is heated through and lightly crispy.
8. Toss in chopped scallions and optional protein if using.
9. Top with a fried egg and sprinkle with sesame seeds before serving.

Servings and timing

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Protein Boost: Add diced spam, bacon, or marinated tofu.
• Cheesy Version: Melt some mozzarella or cheddar on top.
• Vegetarian: Skip meat and use extra veggies like mushrooms or zucchini.
• Extra Spicy: Add more gochujang or a splash of sriracha.
• Seafood Style: Include shrimp or canned tuna for a different twist.
• Brown Rice: Use brown or cauliflower rice for a lighter option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. For best results, add a splash of water or kimchi juice while reheating to restore moisture. Avoid freezing, as the rice and kimchi may become mushy.

FAQs

What kind of rice is best for kimchi fried rice?

Day-old white rice is ideal because it’s dry and less sticky, which helps prevent soggy fried rice.

Can I use fresh kimchi?

Yes, but well-fermented, sour kimchi provides a deeper flavor that’s more traditional for this dish.

Is kimchi fried rice very spicy?

It has a kick, but you can adjust the spice level by controlling the amount of gochujang and kimchi used.

What protein goes well with this dish?

Popular options include bacon, pork belly, tofu, spam, shrimp, or a fried egg.

Can I make it vegetarian?

Absolutely. Just skip the meat and use tofu or additional vegetables for protein.

Do I need gochujang?

Gochujang adds depth and sweetness, but you can substitute with a mix of chili flakes and a bit of sugar if needed.

How do I keep my fried rice from getting soggy?

Use day-old rice and cook on high heat, allowing it to fry rather than steam.

Can I use brown rice?

Yes, brown rice works well and adds a nutty flavor and extra fiber.

What oil should I use?

Neutral oils like canola or vegetable oil work best, but you can finish with a bit of sesame oil for flavor.

How long does it keep in the fridge?

Up to 3 days in a sealed container. Reheat before serving.

Conclusion

Kimchi Fried Rice is a fiery, satisfying meal that’s as quick as it is flavorful. It transforms humble ingredients into a bold, comforting dish perfect for lunch, dinner, or late-night cravings. Whether you enjoy it plain or topped with a runny egg, this Korean classic is a must-try for anyone who loves a little spice in their life.

Print