The Easiest and Most Delicious Kimchi Fried Rice
At this point, I can probably make kimchi fried rice with my eyes closed.
If you’re Korean, chances are you’ve either grown up eating this or have a deep emotional connection to it—and honestly, I think it’s a must-know recipe for everyone. So today, I’m sharing my go-to simple, no-fuss kimchi fried rice that’s both easy and delicious!
Ingredients
- 1/2 onion (optional)
- 1 stalk of green onion (optional)
- 1 cup of kimchi
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 bowl of cooked rice
- Shrimp (optional, or sub with any protein you like!)
Now, technically you only need kimchi, rice, a bit of soy sauce, and sugar to make this dish work—but for that extra depth of flavor, I always add onion, green onion, and shrimp. If shrimp isn’t your thing, feel free to use any protein (spam, tuna, beef, tofu… go wild).
How to Make It
- Chop the onion and green onion finely. In a pan, heat some oil and sauté them until they’re lightly browned and fragrant.
- Add the shrimp (or your choice of protein) and cook until done.
- Toss in the kimchi and sugar, and give it a good stir-fry.
- To add a bit of smoky, charred flavor, pour in the soy sauce and let it slightly sizzle before adding gochugaru. Stir everything well.
- Add your bowl of rice and mix until everything is well combined and evenly coated.
That’s it!
Bonus Toppings (Highly Recommended)
This dish is super flexible depending on your mood:
- Drizzle with a bit of sesame oil for that toasty finish
- Top with a fried or scrambled egg for richness
- Sprinkle with crushed roasted seaweed (I love doing this!)
If you’ve got kimchi and leftover rice, this recipe is always a winner.
Fast, comforting, and so very Korean.