Kimchi Fried Rice
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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 cast iron 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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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.