Kimchi Fried Rice

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!

Whether you’re cooking for yourself or someone else, this dish is comforting, flavorful, and comes together in no time. It’s one of those meals that’s deeply satisfying, especially on a busy weekday or when you want something spicy and warm in your belly.

The best part? You probably already have most of the ingredients at home, and it’s a great way to use up leftover rice and kimchi.

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Ingredients

• 1/2 onion (optional, but adds great flavor and a bit of sweetness)
• 1 stalk of green onion (optional but highly recommended for freshness and aroma)
• 1 cup of kimchi (aged kimchi is best for that deep, tangy flavor)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp gochugaru (Korean red pepper flakes – adjust to your spice level)
• 1 bowl of cooked rice (preferably cold, day-old rice works best for texture)
• Shrimp (optional – or substitute with spam, tuna, tofu, leftover bulgogi, chicken, etc.)
• 1 tbsp vegetable oil (or any neutral oil for stir-frying)
• 1 tsp sesame oil (for finishing)
• 1 egg (fried or scrambled – optional topping)
• Roasted seaweed (optional garnish)

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

1. Prep your aromatics
   Finely chop the onion and green onion. Heat a tablespoon of oil in a large pan or wok over medium heat. Add the onions and cook until translucent and fragrant.

This base adds great depth and sweetness.

2. Cook your protein
   Add your shrimp (or chosen protein) and cook until done. If you’re using spam, let it get crispy. For tofu, lightly pan-fry it ahead of time for best texture. This step adds richness and umami.

3. Stir-fry the kimchi
   Add the chopped kimchi and sugar. Stir-fry until the kimchi starts to caramelize and smell amazing. This step is crucial for building that signature kimchi bokkeumbap flavor.

4. Add seasoning
   Pour in the soy sauce, letting it sizzle slightly to deepen the flavor. Add gochugaru and stir to combine. Adjust spice to your liking!

5. Add the rice
   Break apart the cold rice and mix everything thoroughly. Let some parts sit for a few seconds to develop crispy bits on the bottom. Mix well until evenly coated and heated through.

That’s it!

Bonus Toppings (Highly Recommended)

Now comes the fun part! Personalize your kimchi fried rice with toppings:

• Fried egg – the runny yolk adds richness and ties everything together
• Green onion – extra freshness and crunch
• Sesame oil – drizzle at the end for that nutty, roasted aroma
• Roasted seaweed – adds umami and texture
• Cheese – for a Korean-western twist, top with melty mozzarella
• Bacon bits – because why not?

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Tips

• Use older kimchi: The funkier the better. Well-fermented kimchi gives the best flavor.
• No protein? No problem! This dish is just as good without any meat.
• Rice matters: Cold, day-old rice works better than fresh rice because it doesn’t get mushy.
• Spice adjustment: You can omit gochugaru or reduce the amount if you prefer it milder.
• Meal prep tip: Make a large batch and store leftovers in the fridge. It reheats beautifully!

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Why I Love This Dish

This dish isn’t just easy - it’s nostalgic. Every Korean household has their own version of kimchi fried rice. For me, it reminds me of weeknight dinners, quick lunches, and even late-night cravings after studying or working. It’s spicy, savory, just a bit tangy, and incredibly comforting.

Kimchi fried rice is the kind of dish that doesn’t need to be perfect to be satisfying. As long as you’ve got good kimchi and rice, you’re already halfway there. The rest is just customizing it to your mood.

Whether you’re feeling fancy or lazy, alone or with company, this dish always hits the spot.

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A Little Bit of Kimchi History

Kimchi itself is a cornerstone of Korean cuisine. Made from fermented vegetables (most commonly napa cabbage), kimchi varies widely depending on region, season, and family tradition. Some versions include radish (kkakdugi), young summer cabbage (yeolmu kimchi), or even watery brines (dongchimi). While fresh kimchi is crisp and mild, aged kimchi becomes sour, complex, and ideal for cooking—which is why it’s perfect for kimchi fried rice.

Not only does this dish taste incredible, but it’s also a clever way Koreans have traditionally avoided food waste. Instead of throwing away kimchi that’s too sour to eat on its own, it becomes the heart of this beloved fried rice.

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Storage & Reheating Tips

Kimchi fried rice stores really well! Here’s how to get the most out of your leftovers:

• Refrigerate: Store cooled rice in an airtight container. It’ll last 2–3 days.
• Reheat: Microwave it with a damp paper towel over the bowl to prevent it from drying out. Or reheat in a pan with a splash of oil for extra crispiness.
• Freeze it? Yep, you can freeze kimchi fried rice! Store in individual portions, then microwave or stir-fry straight from frozen.

Pro tip: If you plan to make extra for meal prep, undercook the rice slightly so it stays firm after reheating.

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If you’ve got kimchi and leftover rice, this recipe is always a winner.
It’s fast, spicy, flexible, and so very Korean.

It works whether you’re feeling broke, lazy, or just craving something cozy. Once you get the base recipe down, you’ll find yourself making endless variations - maybe even adding a scoop of butter, a slice of cheese, or experimenting with different kimchis.

Kimchi fried rice is more than just a quick meal - it’s comfort in a bowl, culture on a plate, and always satisfying.

If you’ve got kimchi and leftover rice, this recipe is always a winner.
Fast, comforting, and so very Korean.