Kimchi Fried Rice In Less Than 30 Minutes

This Kimchi Fried Rice recipe is easy to make in one pan and ready to eat in just 30 minutes (or less)! Simple Korean ingredients put a sour, tangy, and spicy twist on this addictively delicious Chinese takeout side dish!

This easy Kimchi Fried Rice recipe (AKA Kimchi Bokkeumbap or 김치 볶음밥) is as simple as it sounds. By infusing this Chinese-inspired side dish with chopped Korean kimchi, you put a playfully tangy and spicy twist on the classic! One bite and you’ll be hooked on the fusion of Korean and Chinese flavors. 

Just like the fried rice from your favorite Chinese takeout, this easy, one-pan recipe makes for a flavor-packed side dish, lunch, or light dinner. There’s a lot of room to play here, so get creative with the flavor boosters or proteins to stretch each serving a bit further. My kimchi fried rice recipe is delicious as-is, but nothing is stopping you from adding tuna, tofu, eggs, pork belly, or chicken!

If you love easy fried rice recipes as much as I do, then you’ll want to check out my One-Pan Rotisserie Chicken Fried Rice and Leftover Turkey Fried Rice as well.

What is Kimchi?

Kimchi is a salted and fermented Korean side dish or condiment essential for your Korean-American pantry. While there are many different types of kimchi, a popular variety you’re most likely to find is Korean kimchi (baechu kimchi) made from napa cabbage, garlic, ginger, salt, gochugaru, fish sauce, sugar, and scallions. 

The ingredients are combined and left to marinate and ferment (a process called lacto-fermentation) to give the finished product a distinct spicy and tangy flavor, gut-healthy probiotics, and immune-boosting properties. No Korean kitchen is complete without it!

The longer kimchi sits, the more sour and complex the flavor becomes. For the best kimchi fried rice, use older kimchi that’s had a chance to develop a little “funk”. Fresh kimchi will still work well, but the depth of flavor is unmatched when you make this recipe with sour, tangy kimchi!

Ingredients for Kimchi Fried Rice

Remember that leftover rice hanging out in your fridge? Use this recipe to breathe a little life into it! Day old, short-grain rice makes the best fried rice, but use what you have for this flexible kimchi fried rice recipe.

These are the ingredients you’ll need:

• Cooked white rice. The star of this recipe is, believe it or not, day-old cooked rice, preferably chilled in the fridge overnight. Pre-cooked brown rice should also work well.
• Vegetables, like yellow onions, carrots, and frozen peas.
• Kimchi. There are many varieties of kimchi but one of the most popular (and my personal favorite) is Korean kimchi (baechu kimchi) made from napa cabbage. It’s what I recommend for this recipe because of its easy-to-love spicy, tangy, and salty flavors. You can buy Korean kimchi at most major grocery stores, your local Asian grocery store, or Korean markets. And if you have homemade kimchi already on hand, go ahead and use it instead!
• I seasoned the rice with a simple sauce made from toasted sesame oil, soy sauce, and the kimchi juice from the jar. 
• MSG (monosodium glutamate). This adds pure umami for extra depth of flavor, but it’s an optional ingredient to enhance flavor. 
• Green onions. A fresh and oniony garnish that will brighten up every bite.

(full ingredient list and quantities listed in the recipe card below)

​Swaps and Substitutions

You can have a lot of fun customizing this kimchi fried rice recipe for your taste buds. Whether you mix up the add-ins, toppings, or flavors, this ultra-flexible side or main dish will quickly become a new weekly staple.

Let’s start with the add-ins. One of the best ways to transform this classic side dish into a filling main dish is to incorporate proteins. There are lots to choose from, both animal and plant-based. Here are some ideas:

• Bacon: Fry the chopped bacon in the pan first, set it aside, and cook the onions and carrots in the leftover bacon fat. Return the bacon to the pan when you add the rice. This method can also be used with pork belly if you like a thicker cut. 
• Frozen edamame: Thaw it ahead of time or add it to the pan with the frozen peas.
• Canned tuna: Drain any liquid from the can before stirring the tuna into the rice.
• Tofu or tempeh: Pan-fry or bake the pieces first, then toss them in with the heated rice. Just make sure to use firm or extra-firm tofu for best results. 
• Rotisserie chicken: Shred dark or white meat cuts of pre-cooked rotisserie chicken. Add to the pan at the same time as the rice.
• Eggs: Scramble one egg per serving in the pan, then transfer them to a separate plate. Return the scrambled eggs to the pan when you add the rice.

The toppings are just as much fun to play with! Dress up every serving with any of these options:

• Sliced green onions
• Extra kimchi
• Nori/gim (toasted seaweed)
• Toasted sesame seeds
• Fried egg (like what’s pictured in this post)
• A drizzle of chili oil

You can also customize this recipe with more vegetables (like sauteed bell peppers, corn kernels, or mushrooms) or by intensifying the flavors with hot sauce and seasonings. Gochujang, or Korean chili paste, is a natural pairing. I also like to add ½ tbsp of gochugaru (Korean red pepper flakes) alongside the kimchi for a spicy kick!

Are you looking for a gluten-free option? No problem! Simply replace the soy sauce in the sauce with tamari or gluten-free soy sauce.

How to Make Kimchi Fried Rice (김치 볶음밥)

The beauty of fried rice recipes is that they’re easy to make and a delicious way to repurpose leftover rice. This kimchi fried rice recipe is no exception—it’s a breeze to put together in one pan and is ready to eat in about 30 minutes.

Here’s how it’s done:

1. Mix the kimchi juice with the sesame oil and soy sauce in a small bowl. Set aside.
2. Heat the vegetable oil (or other neutral oil) in a large skillet or wok over medium-high heat. Once hot, add the onions and carrots and cook until the onions are fragrant.
3. Stir the peas and chopped kimchi into the pan.
4. Add the cooked rice to the pan, breaking up any large clumps with a spatula or wooden spoon. Fold to combine it with the veggies, then pour the sauce over top. Stir to coat, making sure all the rice grains are covered.
5. Wait for the rice to heat through, then serve it with your desired toppings and proteins. Enjoy your satisfying meal!

Street Smart Nutrition Tip: Chop the kimchi on an old cutting board or with kitchen shears to avoid stains. 

Serving Suggestions for Kimchi Fried Rice 

Just like real Chinese fried rice, this Korean-inspired take on the classic is an amazing side dish you can pair with your other takeout-style favorites. So, put down the menus and pair your rice with any of these easy and tasty mains instead:

• Easy Beef and Broccoli with Mushrooms
• Skirt Steak Salad with Miso-Ginger Dressing
• Mixed Greens Salad with Yuzu Dressing
• Gochujang Meatballs

You can also make it a main dish with your choice of added protein and small Korean-style side dishes (banchan). My personal favorite is oi muchim, or spicy Korean cucumber salad. This is one of my all-time most popular recipes!

Storage Tips for Kimchi Fried Rice 

Transfer the leftover fried rice to an airtight container and store it in the refrigerator for 3 to 4 days.

Since you’re reheating the already-cooked rice to make this recipe, take extra care to heat thoroughly if you re-serve leftovers. Cooked rice is safe to eat cold but shouldn’t be reheated more than once because this can welcome unsafe bacteria and increase your risk of food poisoning. Don’t let any of your kimchi fried rice sit in “The Danger Zone” between 40 and 140 degrees F.

Kimchi Fried Rice

5 from 3 votes

This easy Kimchi Fried Rice recipe is easy to make in one pan and ready to eat in just 30 minutes. Simple Korean ingredients put a sour, tangy, and spicy twist on this addictively delicious Chinese takeout side dish!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Print Recipe Rate Recipe Pin Recipe

Servings: 4 servings

Ingredients

• 4 cups cooked white rice, chilled, preferably short or medium grain
• 1 tbsp neutral oil, such as canola, vegetable, or peanut oil
• 1 small yellow onion, diced (or about 1 cup)
• 1 large carrot, peeled and chopped
• ½ cup frozen peas
• 1 cup kimchi, roughly chopped
• 1 tbsp toasted sesame oil
• 2 tbsp low-sodium soy sauce
• ½ tsp MSG, monosodium glutamate, optional
• 1-2 tbsp kimchi juice, drained from prepared kimchi
• 2 green onions, thinly sliced

Optional Additions

• toasted sesame seeds, for garnish
• roasted gim (nori), for garnish
• gochugaru, for added spice and flavor
• protein of your choice, such as fried egg, chicken, shrimp, pork belly, edamame, tofu

Instructions

• Dice the onions and carrot. Slice the green onions and set aside for serving. Roughly chop the kimchi and set aside, reserving 1-2 tablespoons of the strained liquid. Mix the kimchi juice with the sesame oil and soy sauce and set aside.
• Heat a large nonstick skillet or wok over medium-high heat. Add the oil and once heated, add the onions and carrots. Cook 3-5 minutes, stirring occasionally, until the onions are fragrant.
• Add the peas and chopped kimchi and cook 3-5 minutes more, stirring occasionally.
• Add the cooked rice, pressing any large clumps to break them apart. Fold together until the rice and veggies are well mixed, then add the kimchi juice, sesame oil, and soy sauce mixture. Stir until the rice is fully coated and heated through.
• Option to add any desired protein or additional toppings. Otherwise, serve hot with the green onions added for garnish.

Notes

If you don’t want to stain anything, chop the kimchi with kitchen shears or use an old cutting board.

Recommend using kimchi made with napa cabbage (most commonly available outside Korean markets) but may swap for homemade kimchi or another style if preferred.

Nutrition

Serving: 1 serving, Calories: 307 kcal, Carbohydrates: 52 g, Protein: 7 g, Fat: 8 g, Saturated Fat: 1 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Sodium: 738 mg, Potassium: 271 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 3233 IU, Vitamin C: 11 mg, Calcium: 47 mg, Iron: 2 mg

Course: Main Course, Side Dish

Cuisine: Korean, Korean American

Keyword: Easy Fried Rice, Fried Rice, Fried Rice Recipe, Kimchi, Kimchi Fried Rice

Kimchi Fried Rice FAQs

Can you make kimchi fried rice with freshly cooked rice?

Yes, you can make fried rice with rice you cooked that day but you’ll need to adjust the cooking time accordingly. Also, keep in mind that the fried rice won’t be as chewy or fluffy when it’s made with fresh rice. That’s because day-old rice has less moisture and doesn’t stick or clump like freshly cooked rice.

Is kimchi spicy?

It depends on the variety of kimchi. Korean kimchi is usually made with Korean red pepper flakes (gochugaru) but if you’re not a fan of spicy food, use a mild variation instead. White kimchi (baek kimchi) or green onion kimchi (pa-kimchi) are both good options.

Is kimchi good for gut health?

Yes, traditional Korean kimchi is a fermented food with probiotics. There are many different strains and species of probiotics, but some are associated with supporting gut health. 

However, probiotics are heat-sensitive. Since the kimchi fried rice is cooked, the heat will destroy the probiotics, leaving just the kimchi flavors. If you’re aiming to support gut health with this recipe, be sure to serve some fresh (uncooked) kimchi on the side, banchan style. 

As always, I hope you enjoy this easy Kimchi Fried Rice recipe as much as I do. Leave me a comment or rating to let me know what you think!

Thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!