This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that’s flavorful, fresh, and delicious! Serve it as a main dish, with added protein, or as a side dish.
If you love rice, make sure to try Rice Pilaf, Authentic Mexican Rice, Dirty Rice, or Coconut Rice!
Kimchi Fried Rice is my favorite pop to any dish.
Kimchi Fried Rice is my favorite pop to any dish.I’m excited to share my version of Kimchi Fried Rice (Kimchi Bokkeumbap, 김치 볶음밥) that we’ve been enjoying for years! It’s simple to make using cooked rice and fermented kimchi, and there are so many ways to serve it. We enjoy it with stir-fried chicken and a fried egg on top, or in a Bibimbap style Bulgogi bowl with Korean-inspired bulgogi pork. I also love it in a big burrito with protein and sautéed veggies.
I can’t say this recipe is 100% authentic–it’s just a basic version I make from home. For a more authentic recipe check out this one from My Korean Kitchen.
How to make Kimchi Fried Rice:
Combine: Add oil to a large skillet or wok over medium-high, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and cook for one minute. Separate the cold rice with your fingers and add to pan, tossing gently.
Season and Serve: Add soy sauce, sesame oil, pepper, and 1 chopped green onion. Toss to combine but don’t over stir or the rice will get mushy. Add more salt, pepper, or soy sauce to taste. Top with chopped green onion and gochujang, for extra heat, if desired.
Recipe Variations:
- Kimchi Egg Fried Rice: This rice is often served with a fried egg over-easy on top.
- Vegetables: Feel free to toss in some carrots, mushrooms, peas, or chopped kale.
- Meat: To increase the protein, you can add chicken, pork, ground beef, or cooked bacon.
- Serve in a Bowl: Try my Korean Bulgogi Bowls!
More Korean-Inspired Recipes:
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Recipe
Kimchi Fried Rice
Ingredients
- 2 cups cold, leftover cooked white rice
- 1 1/2 Tablespoons oil
- 1/2 cup chopped onion
- 2 cloves garlic , minced
- 1/2 cup kimchi* , chopped + 1 tablespoon kimchi juice
- 1-2 Tablespoons low-sodium soy sauce , or more, to taste
- 1/4 teaspoon sesame oil
- salt and freshly ground black pepper , to taste
- 2 green onions , chopped
- gochujang, for spice , optional
Instructions
- Saute veggies: Add oil to a wok or large fry pan over medium-high heat. Once hot, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds. Add chopped kimchi and toss for 1 minute.
- Add rice: Separate the cold, cooked rice grains with your fingers and add to the pan. Toss gently to combine.
- Season: Add soy sauce, sesame oil, black pepper, and 1 chopped green onion. Toss gently to combine (you don't want to over-stir the rice and make it mushy). Taste and add pepper, salt or more soy sauce, as needed.
- Serve immediately, with gochujang hot sauce, if desired.
Notes
Nutrition
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*I originally shared this recipe June 2016. Updated February 2020 and September 2024.
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I found this under seasoned. In your recipe it mentions 2 cups rice, I assumed this was raw, but maybe it should be 2 cups cooked? I used raw and had to add more of everything, so raw or cooked rice?
This recipe was exactly what we needed to wrap up our study of Korea. (Homeschool History/Geography) It was so simple to make the kids did it with supervision. Everyone gave it a 5 star review. We will definitely make it again.
This has been something I have always wanted to make and am so glad to have found this recipe. We have now made it several times and we just can’t get enough. It is so flavorful and delicious! Thanks
I would cook the onion, garlic and scallions first to create the aroma base. Then add the kimchi to warm up. Then add sesame, soy sauce, and also gochujang (Korean chili pepper paste), which is missing in your recipe. This last ingredient is important because since this is intended to be a Korean kimchi fried rice. This will also add that vibrant red chilli color. This mixture is now the base. Then add rice. I’d break up the clumps in the pan with the wooden stir spoon instead of hands to make it easier. The juice and eat will help declump the hard rice with less effort. Turn up the eat to create a crisp bottom.
OMG these were sooo good! I love kimchi and wanted to try this recipe. I’m so glad I did! Thanks for sharing!
What brand of kimchi do you normally use? I’ve never bought it before, but we love flavorful ethnic food.
Hi Alicia, at the store’s around me it’s usually the King’s Asian Gourmet brand. Good luck–hope you love it!!