Kimchi fried rice is a flavor-packed dish that's perfect for using up leftover cooked rice. If you like kimchi, you'll love this recipe!
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I love kimchi, and adding it to fried rice really ups the flavor! Kimchi fried rice is simple to make, and it's a flexible recipe that you can serve as a side dish or an entree.
When you're shopping for kimchi, just make sure to check the label for shrimp paste, fish sauce, and other animal ingredients.
🌶️ Ingredients and substitutions
- toasted sesame oil - To pan fry. You can use less than I am calling for, but I love the flavor and texture you get from the full amount.
- onion - For umami.
- garlic - For umami.
- cooked rice - You can make rice just for this or use leftover rice from another meal.
- frozen peas - Sweet frozen peas pair so well with the heat in this kimchi fried rice!
- kimchi - You are going to use some of the liquid from the jar when you fry the rice, but I'm adding the chopped kimchi at the end of cooking, so we don't kill off all of that beneficial bacteria! Make sure that your kimchi is free of shrimp paste, fish sauce, etc.
- lime juice - For tang. You can use rice vinegar instead, if you don't have limes on hand.
- gochujang - For flavor and color. Omit for less spicy, but I just love gochujang's sweet heat!
- maple syrup - A little sweetness plays so well with the heat of the kimchi!
- toppings - You can mix and match, but this is great topped with green onions, toasted sesame seeds, and chopped nori.
♨️ How to make kimchi fried rice
Heat the oil on medium-high in a large skillet, and cook the onions and garlic with a good pinch of salt until the onions start to brown on the edges, around 5 to 7 minutes.
Add all of the remaining ingredients, except the "to add later" ingredients, and cook, stirring constantly, until the rice softens and heats through and the gochujang dissolves. Add water by the tablespoon, if things dry out. How much water you'll need depends on your rice, stove, pan, etc.
Continue to cook until the rice is to your preference. I like to cook it until it starts to get fluffy, then spread it out in the pan and let the bottom crisp a little. Remove the pan from the heat, and stir in the chopped kimchi. Serve topped with the green onion, sesame seeds, and nori.
💡 Helpful tips
- If you are cooking rice just for this, rinse it in a mesh strainer until the water runs mostly clear. Rinsing the rice will make it cook up looser, which is ideal for fried rice.
- The liquid from the kimchi adds color and flavor to the rice. Don't omit it!
- You can use less oil, if you like, but the full amount yields the best texture and flavor.
🫙 Storage directions
Leftovers will keep for two to three days in the fridge. I do not recommend freezing leftovers, since freezing rice can mess with the texture in weird ways.
💬 Frequently asked questions
Honestly, I like this sometimes as a meal all on its own. But you can also pair it with your favorite plant-based protein. I like it with salt and pepper tofu for an easy meal.
Not all kimchi is vegan, so make sure to look out for fish sauce, shrimp paste, and other animal ingredients when you're shopping.
📖 Recipe
Kimchi Fried Rice
Ingredients
- 2 tablespoons toasted sesame oil You can use 1 tablespoon, for less oily, if you prefer.
- 1 cup sliced onion
- 2 cloves garlic
- 2 cups cooked rice
- 1 cup frozen peas
- 3 tablespoons liquid from a jar of kimchi
- 1 tablespoon lime juice You can use 1 to 2 teaspoons rice vinegar instead, if you want.
- 1 tablespoon gochujang paste optional, omit for less spicy
- 1 teaspoon maple syrup
- water as needed
To add later/toppings
- ¾ cup kimchi drained and chopped
- chopped green onions, toasted sesame seeds, and chopped nori sheet for garnish
Instructions
- Heat the oil on medium-high in a large skillet, and cook the onions and garlic with a good pinch of salt until the onions start to brown on the edges, around 5 to 7 minutes.
- Add all of the remaining ingredients, except the "to add later" ingredients, and cook, stirring constantly, until the rice softens and heats through and the gochujang dissolves. Add water by the tablespoon, if things dry out. How much water you'll need depends on your rice, stove, pan, etc.
- Continue to cook until the rice is to your preference. I like to cook it until it starts to get fluffy, then spread it out in the pan and let the bottom crisp a little. Remove the pan from the heat, and stir in the chopped kimchi. Serve topped with the green onion, sesame seeds, and nori.
Jenn
LOVE this book! And I love all things spicy! I haven't made this one yet, but your pictures are making my mouth water!
Becky Striepe
Thank you, Jenn! You'll love this recipe. So easy and delicious!
Sarah De la Cruz
Ooh, Irving has made kim chi fried rice for us before and it is so yummy! Definitely want to try this recipe!!!
Becky Striepe
I'm obsessed!
Cadry
Oh, my gosh. I loved this recipe so much. For people who love the pungent bite of kimchi, this dish is a dream.
Becky Striepe
Me too! It started me on another kimchi kick!
Amy Katz from Veggies Save The Day
Looks so good! I'm not a huge kimchi lover, but if I can find one that's not too spicy, I think I would like this recipe.
Becky Striepe
You can do half the amount for less heat, too, if it's just the spiciness that doesn't appeal!
Sarah
This looks so incredible, Becky! I've been craving kimchi like crazy recently.
Becky Striepe
Me too! It's so addictive.
Dianne
I love this cookbook! I haven't made this recipe yet, but it's on my list of things to try.
Becky Striepe
You will love it!!