Nothing quite hits the spot like a comforting, tangy, and slightly spicy bowl of homemade Kimchi Fried Rice Recipe. It’s quick to whip up, packed with flavor, and those little bursts of kimchi just bring this dish to life every single time.

A black wok filled with a pile of orange-red fried rice mixed with small pieces of light brown onions and green herbs, showing a moist and slightly shiny texture, with a metal spatula resting inside on the right side. The wok sits on a soft, textured green cloth. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kimchi Fried Rice Recipe
Top Tip
How to Serve Kimchi Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kimchi Fried Rice Recipe

Why You'll Love This Recipe

I’ve fallen in love with this Kimchi Fried Rice Recipe because it’s the perfect balance between bold and comforting flavors, plus it’s a fantastic way to use up leftover rice and veggies. Each bite is like a little celebration of texture and taste.

Flavor Explosion: The tangy, spicy kimchi combined with savory garlic and gochujang really wakes up your taste buds.
Quick & Easy: This recipe comes together in about 25 minutes, making it super convenient for busy weeknights.
Flexible Ingredients: Feel free to toss in any veggies or proteins you have on hand—it’s incredibly forgiving and customizable.
Great for Leftovers: It’s the ultimate way to revive leftover rice with unbeatable flavor and a nice texture upgrade.

Ingredients & Why They Work

The magic of this Kimchi Fried Rice Recipe lies in how these ingredients dance together—each one adding a layer of texture, spice, or umami. When shopping, look for well-fermented kimchi and day-old rice to nail the best texture.

Flat lay of two cloves of fresh garlic, a small bunch of chopped green onions, three cremini mushrooms whole and clean, one small vibrant orange carrot, a small white ceramic bowl of chopped kimchi, a small white ceramic bowl with sliced vegan sausages, a simple mound of cooked white rice, a small white ceramic bowl containing bright red gochujang paste, a small white ceramic bowl with kimchi brine, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil: I use neutral oil with a high smoke point to get everything sizzling without burning.
Garlic: Adds that essential pungent punch that warms up the base of the dish.
Green Onions: Fresh and fragrant, they bring color and a light sharpness.
Cremini Mushrooms: Their earthiness balances the brightness of kimchi beautifully.
Carrot: Adds a slight sweetness and crunch for a bit of contrast.
Kimchi: The star of the show—providing spicy, tangy, fermented flavor that lifts the whole dish.
Vegan Sausages (optional): If you want extra protein and a meaty chew without animal products, these work well.
Cooked White Rice: Day-old rice is the gold standard here for dryness and firm grains that fry up nicely.
Kimchi Brine: Packs additional fermented punch right into the sauce.
Gochujang: Korean chili paste that adds heat and a touch of sweetness.
Sugar: Balances the spice and acidity with just a little sweetness.
Toasted Sesame Oil & Seeds: These bring a rich, nutty aroma and crunch that finishes the dish perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Kimchi Fried Rice Recipe depending on what I have in the fridge. Feel free to get creative with your vegetables or protein sources—it’s such a forgiving base that's easy to personalize.

Vegetable Variations: Sometimes I swap cremini mushrooms for finely diced broccoli or bell peppers, depending on the season or what’s leftover.
Protein Swaps: I’ve made this with tofu cubes, shredded chicken, or no added protein at all and it always tastes great.
Mild Version: I dial back the gochujang for a less spicy meal, adding extra sesame oil to keep it flavorful without heat.
Spicy Kick: When I want to turn up the heat, I sprinkle in extra chili flakes or a dash of sriracha at the end.

Step-by-Step: How I Make Kimchi Fried Rice Recipe

A close-up of a white bowl filled with bright orange fried rice mixed with small pieces of vegetables and mushrooms. The rice grains look soft and slightly shiny, with some white sesame seeds sprinkled on top. On top of the rice, there are small green chopped scallion pieces adding a fresh contrast. The bowl is placed on a soft green cloth napkin, and the background has a white marbled texture with a small white bowl of salt and a plate of green scallions blurred out behind the main bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the Flavorful Sauce

Start by mixing the kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds in a small bowl. This combo packs the punch that flavors every grain of rice. Set it aside while you preheat your pan.

Step 2: Sauté Your Aromatics

Heat about 2 tablespoons of oil over medium heat in a wok or non-stick pan. Toss in minced garlic and chopped green onions, sautéing for 2–3 minutes until fragrant and just softened. This base layer sets a savory tone for your fried rice.

Step 3: Add Diced Veggies for Color and Crunch

Turn the heat up to high and add diced carrots and cremini mushrooms. Cook for 2–3 minutes, making sure carrots stay a bit crunchy and mushrooms release their moisture but don't get soggy. The high heat helps keep everything vibrant and textures intact.

Step 4: Mix in Kimchi, Vegan Sausages, and Rice

Stir in the chopped kimchi and vegan sausages (if using) and cook for another 2 minutes to let flavors meld. Then add your cooked rice, breaking up any clumps and folding everything together. This is where your dish starts coming together.

Step 5: Pour in the Sauce and Stir-Fry to Perfection

Drizzle your prepped sauce over the rice and veggies, giving everything a good toss. Keep the heat high and continue stir-frying for 3–5 minutes, allowing the rice to absorb the sauce and develop slight charred bits if you like. That's the flavor jackpot right there.

Step 6: Serve and Garnish

Dish it out and top with extra sliced green onions and a sprinkle of toasted sesame seeds. That finishing touch adds a fresh crunch and lovely aroma every time.

Top Tip

After making this Kimchi Fried Rice Recipe dozens of times, I learned a few tricks that keep it tasting restaurant-level amazing every time you make it.

Day-Old Rice: Always use cold leftover rice rather than freshly steamed to avoid mushy texture and clumping.
High Heat Cooking: Cook quickly over high heat to get those slight crispy bits that add irresistible texture.
Don’t Overcook Veggies: Keep your veggies crisp by sautéing just until tender, not mushy.
Customize Your Heat: Adjust gochujang according to your spice preference to keep it enjoyable for all tastes.

How to Serve Kimchi Fried Rice Recipe

Garnishes

I love topping this fried rice with a handful of sliced fresh green onions and a sprinkle of toasted sesame seeds—they add a burst of freshness and a little crunch. Sometimes, I even add a fried egg on top for a silky richness that’s just unbeatable.

Side Dishes

Kimchi Fried Rice pairs wonderfully with simple cucumber kimchi or a light seaweed salad. If you want a heartier meal, steamed dumplings or miso soup make fantastic companions.

Creative Ways to Present

For a special occasion, I spoon my kimchi fried rice into small crispy lettuce cups and serve with chili oil on the side. It’s a crowd-pleaser and makes for a fun, interactive meal that gets everyone around the table smiling.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover kimchi fried rice in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making your next meal taste even better.

Freezing

I’ve frozen this rice a couple of times and found it reheats really well. Just portion it into freezer-safe bags, press out the air, and freeze for up to 2 months. Perfect for those busy days when you need a quick meal.

Reheating

To reheat, I prefer using a wok or skillet over medium-high heat with a splash of oil. This keeps the rice from drying out and restores that slight crispiness on the outside, which microwaving just can’t achieve.

Frequently Asked Questions:

Can I use freshly cooked rice for Kimchi Fried Rice Recipe?

It’s best to use leftover rice that’s been refrigerated overnight because it’s drier and fries better, preventing mushiness. Freshly cooked rice contains more moisture, which can make the fried rice soggy. If you only have freshly cooked rice, try spreading it out on a baking sheet to cool and dry before using.

How spicy is this Kimchi Fried Rice Recipe?

The spice level mainly comes from the kimchi and the gochujang paste. You can easily adjust the heat by reducing or omitting the gochujang. Using mild kimchi or less kimchi brine also helps tone down the spiciness without losing flavor.

Can this recipe be made vegan?

Absolutely! This recipe is naturally vegan as long as you use vegan sausages or skip the protein altogether. Just double-check your kimchi, as some brands use fish sauce. Look for vegan-certified kimchi or make your own to keep it plant-based.

What’s the best pan to use for this fried rice?

A wok is ideal because it distributes heat evenly and allows for quick, high-heat cooking which is perfect for fried rice. If you don’t have a wok, a large non-stick skillet works great, too. Just make sure your pan can get really hot to achieve that slightly charred texture.

Final Thoughts

This Kimchi Fried Rice Recipe has become one of my go-to comfort meals when I want something quick but full of personality. The blend of spicy, sour, savory, and nutty flavors always makes for a satisfying bite. I honestly can’t recommend it enough—give it a try and watch how it transforms your leftover rice into something truly special.