Kimchi Fried Rice

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The other day, I finally made my own kimchi again. I found a good amount of fresh napa cabbage at the market, so I decided to make a batch big enough to last me for months. It had been a while since I last made kimchi, and once I had all the ingredients, I could not resist making my own. With plenty of kimchi ready, I decided to finally make the kimchi fried rice I had been craving for so looong!

What is Kimchi Fried Rice?

You probably already know what kimchi is, but have you tried it in a stir-fried rice dish? Kimchi fried rice is a beloved Korean meal that turns simple ingredients into something flavorful and comforting. At its core, it’s cooked rice stir-fried with kimchi, vegetables, and often an egg or protein like chicken, pork, or tofu. The tangy, slightly spicy flavor of kimchi blends perfectly with rice.

This dish is also a fantastic way to use leftover rice and kimchi, so it’s practical as well as delicious. Whether you like it simple or loaded with extra veggies and protein, kimchi fried rice is quick, easy, and endlessly customizable.

Why You’ll Love This Kimchi Fried Rice Recipe

• Bold, authentic flavor. Tangy, fermented kimchi paired with seasoned chicken and savory rice.
• One-pan convenience. Minimal cleanup, everything cooks together efficiently.
• Customizable ingredients. Swap proteins, add extra vegetables, or adjust spice.
• Smart use of leftovers. Turns day-old rice and extra kimchi into a satisfying meal.
• Quick and satisfying. Ready in minutes but packed with flavor.
• Balanced meal. Protein, vegetables, and carbs all in one pan.

Rice Tips for Kimchi Fried Rice

Traditionally Used Rice for Fried Rice

Traditionally, short-grain white rice is used in Korean dishes like kimchi fried rice. It has a slightly sticky texture that absorbs sauces and seasonings well, which makes it ideal for bold, savory dishes.

For the best texture, day-old rice is commonly used. Chilled rice dries out a bit in the fridge, which helps the grains stay separate and prevents fried rice from becoming mushy.

What Works Best

For kimchi fried rice, the most important factor is dry, cold rice. Short-grain rice is traditional, but medium-grain or jasmine rice also works well if you prefer fluffier, less sticky grains.

The goal is rice that can soak up the tangy kimchi flavor while still keeping its structure when stir-fried.

The Rice I Used

I used day-old red rice for this recipe since it’s what I usually eat. Red rice has a firmer, chewier texture and a subtle nutty flavor, which actually works really well with the tangy kimchi.

Compared to white rice, red rice is higher in fiber and antioxidants, which makes this kimchi fried rice a bit more wholesome while still being comforting and satisfying.

Red rice isn’t traditional, but it’s a great option if you prefer whole grains or want a healthier twist on classic kimchi fried rice.

What You’ll Need for This Recipe

Day-old rice – as I mentioned above, I used red rice for this recipe, but any rice you have on hand works. The key is using day-old rice so it is dry and firm. This keeps your kimchi fried rice from turning mushy and helps each grain stay separate.

Chicken breast – I added chicken for lean protein and to make the dish more filling. I like my fried rice packed with protein because it makes it more satisfying.

Kimchi – this is the main flavor of the dish. It gives the tangy, slightly spicy taste that makes every bite feel like Korean comfort food.

Egg – fried rice is always better with eggs. I mixed one egg into the rice while cooking and fried another one separately as a topping for extra texture and richness.

Carrot – I added carrot to give the rice some crunch and a bit of natural sweetness. You can also use any vegetables you have like green peas, bell peppers, corn, zucchini, or cabbage.

Garlic – adjust to your liking.

Green onions – separate the white and green parts. The white parts go in while sautéing to build flavor and the green parts are for garnish. You can skip separating them and just add everything to the pan if you prefer.

Olive oil or neutral cooking oil – use whatever cooking oil is available. I like olive oil for a healthier option, but neutral oils work just fine.

Sesame oil – a drizzle at the end adds a nutty aroma.

Black pepper – I enjoy the smell of fresh black pepper in my rice, but you can skip it, especially if your kimchi is already spicy.

Salt – adjust to taste, kimchi is already salty.

Toasted sesame seeds and nori sheets – these are optional, but add extra flavor and texture if you like.

How to Make Kimchi Fried Rice

Step 1. Heat the pan and cook the egg. Heat 1 tablespoon of olive oil in a medium skillet or frying pan over medium heat. Pour in the beaten egg and scramble lightly. Once cooked, push the egg to the side of the pan.

Step 2. Sauté garlic. Add the minced garlic to the empty space in the pan. Cook for about 30 seconds until fragrant, careful not to burn it.

Step 3. Cook the chicken. Add the diced chicken breast to the pan with the garlic. Stir and cook until the chicken is lightly browned.

Step 4. Season the chicken. Sprinkle in salt, black pepper, and ½ teaspoon of sesame oil. Stir well so the chicken absorbs the seasonings.

Step 5. Add carrots and kimchi. Add the diced carrots and chopped kimchi. Cook for 2–3 minutes, allowing the flavors to blend and the kimchi to slightly caramelize.

Step 6. Add the rice. Add the day-old rice to the pan. Break up any clumps and stir thoroughly, mixing in the cooked egg, chicken, and vegetables.

Step 7. Garnish. Add the green parts of the sliced green onions and a sprinkle of toasted sesame seeds. Mix lightly and serve hot. You can also drizzle a little more sesame oil if you like. Your flavorful Kimchi Fried Rice is ready!

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For easy cooking, check out the printable recipe card below.

Make-Ahead & Meal Prep Tips for Kimchi Fried Rice

Kimchi fried rice is a fantastic dish for meal prep because it holds up well in the fridge and even the freezer. Here’s how to make the most of it:

Storing: After cooking, let the rice cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 3–4 days.

Reheating: For the best texture, reheat in a skillet over medium heat, adding a tiny splash of oil or water if needed. You can also use a microwave, though the rice may be slightly softer.

Freezing: Portion the fried rice into freezer-safe containers and freeze for up to a month. Thaw in the fridge overnight and reheat in a skillet for the best flavor and texture.

Customization tips: You can add a fried egg on top when reheating, drizzle a bit more sesame oil, or sprinkle toasted sesame seeds for freshness. This way, even leftovers feel fresh and flavorful.

FAQs

Can I make this recipe vegan or plant-based?
Absolutely. You can skip the chicken and eggs, or replace them with tofu, tempeh, or plant-based “egg” alternatives. Make sure your kimchi is vegan, as some store-bought kimchi contains fish sauce.

What type of pan works best for kimchi fried rice?
A large skillet or wok is ideal, but any heavy-bottomed frying pan works fine. A wok helps achieve even heat and allows easy stirring without spilling.

Can I adjust the spice level?
Absolutely. The tangy kimchi already has a bit of heat, but you can tone it down by rinsing the kimchi lightly or add more spice using gochujang, chili flakes, or fresh chilies if you love it hot.

What are some creative vegetable add-ins?
Besides carrots and green onions, you can add bell peppers, corn, zucchini, cabbage, or even spinach. Add quick-cooking vegetables last so they stay crisp.

Other protein options besides chicken?
Pork, shrimp, or leftover cooked beef work well. For plant-based proteins, try firm tofu, tempeh, or edamame for extra texture and nutrition.

Is it necessary to use kimchi juice?
Not strictly, but a splash of the kimchi liquid can add extra tang. If your kimchi is very sour, adjust the amount to taste.

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If you make this Kimchi Fried Rice, tag me on Instagram @barelysalted. I’d love to see how yours turns out. You can also check out my Nasi Goreng (Indonesian Fried Rice) recipe on the blog for another tasty fried rice option.

Happy cooking, and may your rice always be perfectly cooked! :))

Kitchen + Stereo

What’s cooking without a good song playing in the background? That’s just… cried rice!!

Love,
Jezelle