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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Well another “Damn Delicious” recipe! This was a hit, my husband and I really enjoyed it! I marinated some chicken in gochujang, soy sauce and some ginger, cooked it up and added it to the fried rice! It was very tasty! Thanks again for another great recipe! I have shared several of your recipes with my friends.
Fantastic!!! Making it yet again and had to comment. No changes needed and I am one to alter almost any recipe.
This is my new comfort food, I just love it. We are vegan, so instead of the eggs, I press and cut up a block of tofu and marinade it in the sauce until I’m ready to add it. I haven’t bothered with the nori and sesame seeds since they are not ingredients that I tend to have on hand, though I’m sure both would be delicious.
Absolutely delicious, has turned into one of my comfort foods.
A family favorite around here! We add shrimp for a little extra protein. So quick, easy, healthy and a fun weeknight dinner!
We always tend to have a bag of rice, eggs, ginger paste, kimchi, onions, spinach, mushrooms, and carrots in the kitchen and they all tend to have similar expiration cycles for whatever reason. Once you get the chili paste and sesame oil you’re set for anytime you need to throw this together and it’s positively triumphant cleaning out those drawers for such an easy, delicious, interesting meal. We’ve hobbled it together many times. Thanks So much for the straightforward recipe. It’s great
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!