Kimchi Fried Rice
Homestyle fried rice made in just 30 min! Loaded with kimchi, mushrooms, carrots, kale and a fried egg! Sure to be a weeknight favorite!
I cannot even begin to tell you how much I love kimchi fried rice.
It’s a taste of home, yet you can totally make it your own by throwing in everything you have lingering in the fridge – from leftover rice to the last few carrots, mushrooms and kale.
Personally I like to keep this meatless but you can dress this up with your choice of protein – rotisserie chicken, ground pork, or even ground beef.
But all I really need is that runny egg on top, letting it drip right into the fried rice goodness. It mellows out a bit of the heat while keeping you full and protein-happy.
If you like extra heat, try adding additional gochujang. It packs quite a punch!
Kimchi Fried Rice
Ingredients
- 1 ½ cups jasmine rice
- 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon gochujang, Korean red pepper paste
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 teaspoons freshly grated ginger
- 1 (3.5-ounce) package shiitake mushrooms, sliced
- 1 cup matchstick carrots
- ½ bunch kale, stems removed and leaves chopped
- 4 fried eggs
- ¼ cup nori strips
- 2 green onions, thinly sliced
- 1 tablespoon black sesame seeds
Instructions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
- Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
- Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
- Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.
Notes
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This recipe has become a favorite. My husband is a vegan so I skip the egg. Instead I marinade tofu pieces in the Kim chi juice and soy sauce mixture for about 30 minutes, the add it in at the end. Delicious!
Exactly the kimchi fried rice I was dreaming of! And I got to make it at home. We all loved it!
SO GOOD! Love all your recipes. I added some baked chicken thighs on the side for some extra protein. Will be making this again for sure!
I love kimchi but this recipe takes it to another place. I absolutely adore this dish especially when the oozy yolk runs into the rice…. I have one little tweak in that I like to add some chopped bacon in when I cook the onions .
Have made this 4 times in 4 weeks. SO. Good. Thank you!
Great recipe.
Just one problem, no one in family wants to go to the Korean restaurant in future – more work for me !
My family rates all meals 1 to 5 and this one got a 5. I actually cooked 2.5 cups of rice (which yields more than that when cooked) and then followed all the same proportions. I did not do this intentionally and should have upped the amounts of the rest of the recipe, but really liked the way it turned out so will continue to use those proportions. I also substituted beech mushrooms, did not add the kale, and used Calabrian chili rather than the gochujang. Delicious and will be adding this dish to my repertoire! Served it with a marinated and grilled tofu and roasted Jerusalem artichokes and it was the perfect meal all around.
Made this last night and it was delicious. Just beware the ring of fire.
Quick, easy and a total flavor bomb !
I will be making this again.
So so good!!! We all loved it and kept going back for more. Even after leftovers went into the refrigerator, I couldn’t resist raiding the refrigerator for a late night snack
Didn’t find nori .. stuck to the recipe for everything else. First time making Korean, and it was better than my local Korean joints version!
It was highly enjoyable, and the egg definitely made it. I felt that it needed a bit of sugar/honey to cut through some of the bitterness though
It was so good! Very healthy choice to make for a weekday meal!❤️
This recipe is super easy to follow and quite easy to make. It tastes really good and it was super fun and quick to make!
absolutely delicious!!
We added small pieces of broccoli to it as well, definitely a recipe i will repeat, thank you!
Awesome recipe
UNbelievably delicious. Just finished eating three helpings. Initial meal and went back for seconds. Twice! It’s that good!! Going to make that umami over & over!
I love Korean cooking. I’m definitely going to give this recipe a try!
I made this last night and took it to work with me. Replaced the eggs with some spam and topped it off with an avocado. Delicious. Will definitely make it again.
I’ll give it a go this weekend! Thank you so much!
Big family hit! I’ve never made kimchi fried rice before but have always wanted to try it. This recipe was super easy to follow and will definitely be a new staple at my house. Thank you 🙂
Quality recipe.
Simply awesome.
Easy to make.
My 18 years old’s new favorite!
Thank you!
This recipe is absolutely restaurant quality or even better. The addition of onion and ginger elevates the dish. Gonna make this the second time tonight for dinner. This will be a add on in my list of meal to prep.
This was so GOOD! I love kimchi, but was intimidated to cook with it, but now I think I’ll always have it on hand to make this dish!
SO. GOOD. i made this tonight and i would recommend to anyone! it was so easy but so delicious
Really love this recipe, it’s quick and flavorful and Kimchi Fried Rice has now become my go-to comfort food. I always have kimchi and Gochujang in my fridge now!
This was a great recipe!
I had to swap tahini for sesame oil, and Thai chili paste for gochujang; both of which definitely played well if you have either on hand.
I made my first batch of kimchi and used it to cook this, it was delicious! Thanks for giving me my first taste of Korean food with your great recipe, I’ll be making it regularly
Made this twice, and it’s super delicious! One of my favorite recipes at the moment because it’s so easy to make, plus fairly healthy.
i have made this a handful of times now–i add cubed pork coated in Gochujang.
My family devours it –even the picky eaters. Great recipe!
I’ve been looking for new ways to incorporate more kimchi into our diet. Made this a couple nights ago and it was delicious! Had enough for leftovers and it was even better after all of the flavors had time to blend. Love all of the veggies too. This is a keeper!
I made this yesterday and it was absolutely delicious. I managed to get my hands on all the ingredients from the Asian mart near me. I topped this with your suggestions as well as bonito flakes, and added some poultry rashers. Thank you so much for the recipe! I will definitely make again.
I went through the trouble of finding and going to a Korean market today because the few recipes that I have made from this website have been devine. Was SO WORTH IT. This is by far the most delicious thing I have ever made
This was absolutely delicious. My husband and I both loved it. I didn’t have any gochujang so I substituted chili garlic sauce, a little honey and a few dashes of fish sauce. Looking forward to making this again!
I’ve been trying different recipes for kimchi fried rice and this was the best! Thank you so much for sharing. As I ran out of eggs today, I served it with cold tofu instead. The balance of heat (from gochujang sauce) and cold tofu was great:)
Hands down, this is the best fried rice I’ve ever made or eaten at a restaurant. At first I was skeptical. I like Kim Chee, at a Korean restaurant! I’ve never had it at home. But what the heck? I gave it a try.
This recipe is so versatile! Put in whatever vegetables you want (I suggest using ones that stand up in a stir fry, as a guide). I added celery and sweet peppers in addition to the carrots and mushrooms (I used white button mushrooms because that’s what I had on hand) and banished the kale. You can control the spicy/heat factor by adjusting the Gochujang amount or choosing a milder or hotter Kim chee.
I used brown rice as that’s the only kind of rice I eat. I made it in my Instant Pot, which produces a slightly stickier rice than cooking on the stove top. When everything is mixed in I carefully let the rice fry by pressing it into the pan. I stirred the mixture again and pressed again but very quickly. The yummy bits on the bottom make the fish even yummier, just don’t burn it. I’ve tried this with fried eggs as well as stirring in whisked eggs very quickly in to the mixture to make sure the egg is dispersed evenly
The best part is this fried rice is sooooo much better than other left over rice. The rice is so moist and the flavors have intensified. Forego the microwave and spend a bit more prep time by refrying with a bit of oil in the pan.
If I could add more stars, I would. It’s that good.
Made this with cauliflower rice. Very good!
This recipe was perfect and delicious! My fiance LOVED this recipe. Will definitely make again. Made it with cauliflower rice and it was great!
I lived in Korea for 8 years, and 김치볶음밥 was one of my favourites. I tried ths recipe this morning, and it was like being there again! Great recipe! Same goes for your bulgogi recipe!
It’s April 2020- we are ‘locked in’ for the isolation, but I love Korean. So I used what I had on hand.
I had kimchi juice, very little kimchi, Kale, carrots, celery, onion, mushrooms, garlic; ginger… I added a tad of steak pieces.
I considered using tofu on the side, but decided we had enough food and saved it for later. I also have rice cakes- but didn’t want to make it too sticky.
Recipe was delicious! My kids had seconds.
Great recipe! I didn’t use the kale since my husband doesn’t like it but couldn’t tell if we should’ve kept it since it was so damn delicious. Thank you!
You Red GO OK Yes UP 1979 Dirk Drive Wedding Monique Chavonne Riggins Yes
Looks awesome. But, store bought Kimchi is not acceptable in our house. Here is a great recipe.
KIMCHI
2 heads Napa cabbage
1 1/4 cups sea salt
1 TBSP fish sauce (more if desired) (can substitute Anchovies).
5 green onions, chopped
1/2 white onion, minced
2 cloves garlic, pressed
2 TBSP white sugar (or substitute 1 ripe apple + 1 Korean Pear, mashed and mixed w/a little water).
1 tsp. ground ginger
5 TBSP Korean Chile powder
Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large container with tight fitting lid or large Zip Lock Bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Put lid tightly on container and leave at room temperature for 6 hours.
RINSE THE SALT from the cabbage leaves (rinsing the cabbage VERY WELL is VERY IMPORTANT or you will have VERY SALTY Kimchi). Now, drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean Chile powder over the mixture. Wear plastic gloves to protect your hands and rub the Chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month.
Makes 14 cups
Fabulous. I scrambled the egg into the rice but otherwise exactly the same.
Yum yum yum Had this for lunch today and oh my goodness it is so tasty. Such a simple flavoursome dish! Thankyou
I’ve made this a few times and I love it!! Its so easy to just grab a few things from the store on my way home and make this for dinner when I don’t feel like making a huge meal. The rice leftovers taste just as good reheated – just make sure to make the egg fresh every time!
The leftovers are the best! 🙂
This looks amazing. Do you have a preferred brand of store-bought kimchi? I haven’t had much luck with the ones I buy!
Kaur, I find that the ones from the Korean market are truly best! 🙂
I was wondering if that dish will be good to reheat the next day? as a lunch option? its looks lovely 🙂
Absolutely! Although I would cook the eggs right before serving, or omit if needed. Hope that helps, Agnieszka! 🙂
Thank You 🙂 I am so impressed with your recipes, I love to try all of them 😛
If I was to use leftover rice, would I use 3 C. like the liquid you added? Or even more?
Yes, 3 cups should work just fine.
Really, really good! Thank you for posting this. I can see it being a staple in my home.
Love your recipes, is there anyway to send them to my Google home in my kitchen?
Not at this time. Sorry, Dave!
I so have to try kimchi fried rice it looks so good! And I love how you garnished the dish with nori!
Looks delicious. One of my favorite dishes the wife makes. She’ll chop up some bacon and cook it as part of the stirfry. And I love extra egg yolk in mine. One whole egg and two separated yolks for me.
Sounds amazing!
This looks delicious! I can’t wait to try it.