Kimchi Fried Rice Recipe – Simple Base You Can Build On
This Kimchi Fried Rice Recipe is a simple Korean base dish made with day-old rice, a cup of kimchi, and pantry staples for bold, tangy flavors in minutes. It’s versatile enough to enjoy as a light meal or build into a satisfying bowl with pork belly, tofu, or a fried egg on top.
Servings 2 Servings
Calories: 441kcal
Ingredients
Rice
- 1 tablespoon neutral oil canola, avocado, or vegetable oil
- 2 cups cooked rice preferably day-old brown sushi rice or any short-grain cold rice
Aromatics
- 1 cup well-fermented kimchi large chopped
- 3 tablespoon kimchi juice juice from the kimchi
- ½ small onion finely chopped for ground meat or sliced for sliced meat
- 1 scallion chopped (green parts reserved for garnish)
Seasoning
- 1 teaspoon low-sodium soy sauce for gluten-free, search for gluten-free soy sauce
- 1 teaspoon brown sugar or Korean Corn Syrup, balances the acidity of the kimchi)
- 1 tablespoon gochujang paste a Korean chili paste and/or 1 teaspoon gochugaru, a korean chili powder (optional, for extra heat)
Topping
- 2 large eggs
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
Equipment
- Large Skillet or Wok
- Silicone Spatula or wooden spoon
- Small Bowl optional
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat Oil: In a large skillet or wok over medium-high heat, add neutral oil.
- Adding Protein? Saute and cook all the way through the thinly sliced or ground meat. Then, remove and set aside.
- Sauté Aromatics: Add the onion and the white parts of the scallion. Cook 1–2 minutes until fragrant.
- Add Kimchi: Stir in the chopped kimchi and cook for 2–3 minutes, until softened and slightly caramelized.
- Add Rice: Break up clumps of cold rice and stir-fry until evenly coated and heated through (about 3–4 minutes).
- Adding Cooked Protein? Add your cooked protein.
- Season: Mix in gochujang, soy sauce, sugar, and a splash of kimchi juice. Stir until well combined.
- Adding Eggs Scrambled Eggs? Push the rice aside to create a hole in the middle. Crack and add the eggs (1 per serving). Using your spatula or wooden spoon, stir the rice to scramble. Once scrambled, remove the pan from the heat, drizzle some toasted sesame oil, and combine everything with the rice.
- Adding Fried Eggs? Plate up the kimchi fried rice. Add oil to the hot pan, fry each egg to your desired temperature (e.g., easy over, crisped bottom, etc.). Top the rice dish with the egg. Drizzle the toasted sesame oil.
- Finish the Dish: Garnish with chopped green scallions and sesame seeds.
Notes
Protein Options
Try this recipe as a base and customize it with your favorite add-ins:
- Tofu — pan-fry cubed firm tofu until golden for a vegetarian option.
- Pork Belly — crisp in the pan first, then add kimchi to build flavor.
- Ground Meat — ground beef, turkey, or chicken works well
- Chicken — use rotisserie chicken or sauté bite-size pieces.
- Beef — use thinly sliced prime rib or small chunks of steak bites.
- Spam or Ham — a classic Korean addition for salty richness.
- Shrimp — cooks fast; add after the aromatics and stir-fry until pink.
Nutrition
Calories: 441kcal | Carbohydrates: 53g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 453mg | Potassium: 299mg | Fiber: 2g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 3mg
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