Kimchi Fried Rice Recipe for a Spicy Tangy Fix

Kimchi fried rice reimagines ordinary ingredients into a vibrant culinary experience that dances with bold, tangy flavors.

Korean cuisine offers remarkable depth through this beloved comfort dish that merges spicy fermented vegetables with fluffy rice grains.

Each bite promises a complex symphony of textures and tastes that challenge traditional meal expectations.

Seasoned home cooks and curious food enthusiasts appreciate the sophisticated yet straightforward preparation of this dynamic recipe.

The secret lies in balancing robust kimchi with complementary ingredients that enhance its natural zinginess.

Crispy edges and tender centers create a delightful contrast that makes this dish utterly irresistible.

Prepare to elevate your home cooking with a recipe that celebrates Korean gastronomic traditions.

Why Kimchi Fried Rice Packs So Much Flavor

• Quick Flavor Explosion: Kimchi fried rice delivers an incredible punch of tangy, spicy, and umami flavors that dance across your taste buds with every single bite.
• Super Easy Restaurant-Style Hack: This recipe transforms simple ingredients into a restaurant-quality dish in under 20 minutes, making gourmet cooking accessible for home chefs of all skill levels.
• Texture Symphony: The crispy rice edges, soft egg yolk, and tender kimchi create a mouthwatering contrast of textures that makes each forkful exciting and satisfying.
• Customizable Comfort Meal: You can easily adapt this recipe by adjusting spice levels, adding protein, or swapping ingredients to match your personal taste preferences and pantry contents.

What You’ll Need for Kimchi Fried Rice

Main Ingredients:

Rice: A staple grain that forms the base of this classic Korean-inspired dish, best when using day-old cold rice for better texture and non-sticky result.

Kimchi: Traditional Korean fermented cabbage with a tangy, spicy flavor that adds depth and complexity to the fried rice.

Eggs: Provides protein and rich, creamy yolk that creates a delicious sauce when mixed with the rice.

Seasoning Ingredients:

Scallions: Fresh green onions that add a mild, sharp flavor and bright color to the dish, great for both cooking and garnishing.

Mayonnaise, Kimchi Brine, Sugar, Gochugaru, Soy Sauce: A flavor-packed combination that creates a sweet, spicy, and umami sauce for the fried rice.

Sesame Oil, Salt: Final seasoning that enhances the overall taste and adds a nutty aroma to the dish.

Cooking Ingredients:

Butter, Neutral Oil: Fats used for sautéing and frying, providing richness and preventing sticking.

Sesame Seeds: Crunchy garnish that adds texture and a subtle nutty flavor to the finished dish.

How to Sizzle Up a Pan of Kimchi Fried Rice

Step 1: Prepare Ingredients

Slice scallions thinly, keeping dark green parts for garnish. Finely chop kimchi.

Step 2: Create Flavor Sauce

• Mayonnaise
• Kimchi brine
• Sugar
• Gochugaru
• Soy sauce

Step 3: Sauté Aromatics

Heat butter in a wok over medium-high heat. Cook scallions until fragrant. Add kimchi and sauté until softened.

Step 4: Combine Sauce and Rice

Pour in flavor sauce and cook until absorbed. Add rice, breaking up any clumps, and stir-fry until well combined.

Step 5: Season the Dish

Drizzle sesame oil and sprinkle salt. Taste and adjust seasoning as needed.

Step 6: Prepare Crispy Eggs

In a separate pan, heat neutral oil. Fry eggs until whites are set but yolks remain runny.

Step 7: Plate and Garnish

Transfer fried rice to serving plates. Top each plate with a fried egg. Sprinkle reserved scallion greens and sesame seeds over the rice.

Tips for Spicy, Savory Kimchi Fried Rice

• Drain Kimchi Completely: Squeeze out excess liquid from kimchi to prevent soggy fried rice and ensure crispy, flavorful results.
• Use Day-Old Rice: Cold, leftover rice works best because it's drier and separates easily, creating perfect texture and preventing clumping.
• High Heat is Key: Stir-fry quickly over high heat to develop a delicious wok hei flavor and achieve those coveted crispy rice edges.
• Choose Right Kimchi: Select well-fermented kimchi for deeper, tangier taste that enhances the overall dish's complexity.
• Customize Spice Level: Adjust gochugaru amount to match your personal heat preference, making the dish uniquely yours.

Storing Kimchi Fried Rice Without Losing Its Kick

• Refrigerate leftover Kimchi Fried Rice in an airtight container for up to 3 days. Keep the container sealed to prevent moisture and preserve flavor.
• Reheat the rice in a skillet over medium heat, adding a splash of neutral oil to prevent sticking and restore crispiness. Stir occasionally to distribute heat evenly and prevent burning.
• Avoid microwaving if possible, as it can make the rice soggy and diminish the delicious texture. If using a microwave, cover the dish and heat in short 30-second intervals, stirring between each interval to maintain quality.

Great Pairings for Kimchi Fried Rice

• Pair with Crisp Korean Beer: Grab a cold Cass or Hite beer to complement the spicy, tangy flavors of kimchi fried rice. The light, refreshing beer cuts through the richness and balances the intense kimchi heat.
• Match with Cucumber Banchan: Serve a simple cucumber side dish to provide a cool, crunchy contrast to the warm, spicy rice. The fresh, mild cucumber will help temper the bold kimchi flavors.
• Enhance with Dry Riesling: Choose a slightly off-dry Riesling with good acidity to stand up to the spicy, umami-packed fried rice. The wine's slight sweetness and crisp profile will beautifully harmonize with the dish's complex flavors.
• Complete with Pickled Radishes: Add quick pickled radishes on the side for a zesty, bright accompaniment that adds extra texture and tanginess to the meal.

Kimchi Fried Rice Variations Worth Trying

• Korean Street Food Remix: Transform the recipe by adding crispy Korean fried chicken pieces on top, creating a hearty street-style version with extra protein and crunch.
• Seafood Fusion Bowl: Incorporate fresh shrimp or crab meat into the fried rice, enhancing the oceanic flavor profile and adding a luxurious seafood element to the classic dish.
• Vegetarian Korean Garden: Replace meat with tofu and add roasted vegetables like bell peppers, zucchini, and mushrooms for a plant-based, nutrient-packed alternative that maintains the authentic Korean flavor.
• Spicy Protein Power: Boost the protein content by mixing in diced bulgogi beef or pulled pork, increasing the dish's heartiness and providing a rich, savory depth to the traditional kimchi fried rice.

Kimchi Fried Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

• Total Time: 30 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Korean comfort meets culinary excitement in this sizzling kimchi fried rice. Quick and easy, this dish blends spicy kimchi, crispy rice, and savory eggs for a flavor-packed meal that transports you straight to Seoul’s bustling street kitchens.

---

Ingredients

Scale 1x2x3x

Kimchi Fried Rice

Main Ingredients:

• 2 cups cold cooked white rice
• 1 cup drained Napa cabbage kimchi
• 2 large eggs

Flavor Enhancers:

• 1 tablespoon gochugaru (Korean pepper flakes)
• 1 tablespoon plus 1 ½ teaspoons soy sauce
• 1 tablespoon kimchi brine
• 1 tablespoon granulated sugar
• 1 tablespoon mayonnaise
• 1 tablespoon toasted sesame oil
• ¼ teaspoon kosher salt

Cooking and Garnish Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil (canola or vegetable)
• 4 medium scallions
• Toasted sesame seeds (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare ingredients by thinly slicing scallions, setting aside of dark green parts for garnish, and finely chopping kimchi to ensure even distribution throughout the dish.
2. Create a flavor-packed sauce by whisking together mayonnaise, kimchi brine, sugar, gochugaru (Korean red pepper flakes), and soy sauce in a mixing bowl until smooth and well-combined.
3. Heat butter in a wok or large skillet over medium-high heat (350°F / 175°C), allowing it to melt and become slightly foamy.
4. Sauté chopped scallions for 30-45 seconds until fragrant and lightly softened, releasing their aromatic oils.
5. Add chopped kimchi to the wok, stirring continuously and cooking for 2-3 minutes until the kimchi becomes tender and slightly caramelized.
6. Pour the prepared sauce mixture into the wok, stirring to coat the kimchi and scallions evenly, and cook until the liquid is mostly absorbed.
7. Incorporate cooked rice into the mixture, using a spatula to break up any clumps and ensure each grain is well-coated with the sauce and kimchi.
8. Stir-fry the rice for 3-4 minutes, allowing it to develop slight crispy edges and absorb the flavors.
9. Season the fried rice with sesame oil and salt, tasting and adjusting the seasoning as needed for balanced flavor.
10. In a separate non-stick skillet, heat neutral oil over medium heat and carefully crack eggs, cooking until the whites are set but the yolks remain runny.
11. Transfer the kimchi fried rice to serving plates, top each portion with a perfectly fried egg, and garnish with reserved green scallion slices and a sprinkle of sesame seeds.

Notes

• Kimchi transforms ordinary fried rice into a tangy, spicy Korean-inspired comfort meal bursting with complex flavors.
• Chopping kimchi and draining excess liquid ensures crispy, well-distributed ingredients throughout the rice.
• Creating a quick sauce with mayonnaise, kimchi brine, and gochugaru adds depth and umami to the dish.
• High heat and constant stirring are crucial for achieving perfect texture and preventing rice from becoming mushy.
• Frying eggs with runny yolks provides a rich, creamy element that beautifully coats the rice when broken.
• Using day-old rice helps prevent clumping and creates a better texture for successful stir-frying.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 2
• Calories: 480 kcal
• Sugar: 7 g
• Sodium: 680 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 230 mg