Kimchi Fried Rice

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!

Course Main Course, Side Dish

Cuisine Korean, Korean American

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

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 307kcal

Author Cara Harbstreet

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