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.
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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.
- 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.
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
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:
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.
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.
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.
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.
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Kimchi Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Description
Kimchi Fried Rice is a delicious and spicy Korean-inspired dish featuring sautéed garlic, green onions, mushrooms, and carrots mixed with tangy kimchi, vegan sausages, and day-old white rice, all tossed in a flavorful gochujang-based sauce. This easy stovetop recipe is perfect for a quick and satisfying meal packed with bold flavors and a hint of charred crispiness.
Ingredients
Main Ingredients
- 2 tablespoon oil
- 2 cloves garlic minced
- ¼ cup chopped green onions
- 3-4 cremini mushrooms finely diced
- 1 small carrot finely diced
- 1 cup kimchi chopped
- ½ cup chopped vegan sausages (optional)
- 2 cups cooked white rice
Sauce
- 3 tablespoon kimchi brine
- 1 tablespoon Gochujang (Korean chili paste)
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the sauce. In a small bowl, combine the kimchi brine, gochujang paste, sugar, toasted sesame oil, and toasted sesame seeds. Mix well and set aside.
- Sauté the aromatics. Heat 2 tablespoons of oil in a wok or non-stick pan over medium heat. Once hot, add the minced garlic and chopped green onions, sautéing for 2-3 minutes while stirring regularly.
- Add the diced vegetables. Increase the heat to high, then add the diced carrots and mushrooms to the pan. Stir-fry for 2-3 minutes until the carrots are tender but still slightly crisp.
- Add kimchi and vegan sausages. Stir in the chopped kimchi and vegan sausages if using. Cook for an additional 2 minutes to combine flavors.
- Add rice and combine. Add the cooked white rice to the pan and stir thoroughly to mix it with the vegetables and kimchi.
- Pour in the sauce. Add the prepared gochujang sauce to the rice mixture and toss well so the rice and vegetables are evenly coated.
- Stir-fry the rice. Cook the rice for another 3-5 minutes over high heat, allowing it to absorb the sauce and develop a slightly charred texture if desired.
- Serve and garnish. Remove from heat, garnish with extra chopped green onions and a sprinkle of sesame seeds, then serve immediately.
Notes
- Use leftover rice: Day-old refrigerated rice works best to achieve the ideal texture as freshly cooked rice tends to be too moist.
- Cook on high heat: For a slightly crispy and charred flavor, stir-fry in a wok or non-stick pan over high heat.
- Avoid overcooking vegetables: Cook vegetables just until tender to maintain a pleasant crunch and avoid mushiness.
- Frozen vegetables are fine: For convenience, a mix of frozen diced vegetables can be used instead of fresh ones.
- Adjust spiciness: Omit or reduce gochujang paste if you prefer a milder dish; note it affects the color and saltiness as well.
- Add a pinch of glutamate: Optional addition of MSG or mushroom seasoning enhances umami and flavor depth, making it tastier than takeout.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
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