Kimchi Fried Rice...

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.
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:

Korean Beef Tacos
Korean Ground Beef Bowls
Korean Bulgogi
Bulgogi Bowls

Follow me for more great recipes

Kimchi Fried Rice

This simple Kimchi Fried Rice recipe is a Korean-inspired rice dish that is flavorful, fresh, and so delicious! Leave it as a vegan dish, or top it with a fried egg or add chicken for extra protein.

Course Appetizer, Side DishCuisine Korean

Prep Time 10 minutes minutesCook Time 5 minutes minutesTotal Time 15 minutes minutes

Servings 4
Calories 167kcal
Author Lauren Allen
Cost $4
Ingredients2 cups cold, leftover cooked white rice1 1/2 Tablespoons oil1/2 cup chopped onion2 cloves garlic , minced1/2 cup kimchi* , chopped + 1 tablespoon kimchi juice1-2 Tablespoons low-sodium soy sauce , or more, to taste1/4 teaspoon sesame oilsalt and freshly ground black pepper , to taste2 green onions , choppedgochujang, for spice , optionalUS Customary – Metric
InstructionsSaute 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.
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*I originally shared this recipe June 2016. Updated February 2020 and September 2024.

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