Kimchi Fried Rice Recipe
Kimchi Fried Rice! A fast and healthy Korean-style weeknight dinner, packed with flavor and veggies, topped with an Egg (or Crispy Tofu). Swap out Cauliflower Rice for Low Carb! Healthy and flavorful!
How to Make the Best Kimchi Fried Rice
Kimchi fried rice is the ultimate Korean comfort food that transforms simple leftover rice into something extraordinary. This dish combines the tangy, spicy punch of fermented kimchi with crispy rice and fresh vegetables, all topped with a runny fried egg that creates its own delicious sauce when broken.
What makes this recipe so special is how quickly it comes together—just 20 minutes from start to finish. The key is using cold, day-old rice which gets wonderfully crispy in the hot pan. The combination of peanut oil, garlic, ginger, and kimchi creates layers of flavor that taste like they took hours to develop.
Whether you’re looking for a quick weeknight dinner or a satisfying way to use up leftover rice and vegetables, this kimchi fried rice delivers every time. Feel free to customize it with whatever veggies you have on hand, and don’t skip the runny egg on top—it’s what makes this dish truly irresistible.
Kimchi Fried Rice
Kimchi Fried Rice! A fast and healthy Korean-style weeknight dinner, packed with flavor and veggies, topped with an Egg (or Crispy Tofu). Swap out Cauliflower Rice for Low Carb! Healthy and flavorful!
Ingredients
Main Ingredients
Seasonings
Toppings
Instructions
Stir-Fry the Vegetables
- In a large skillet, heat the oil over medium-high heat. Add onion and sauté for 2-3 minutes, stirring, then turn the heat down to medium.
- Add ginger, garlic, and veggies. Sauté until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
Add Rice and Kimchi
- Add chopped kimchi, and cook until heated through, about 1-2 minutes.
- Scoot veggies to the side, add a bit more oil and add the cold dry rice. Let this get crispy, then flip, and crisp up the other side.
- Combine all, stir frying, about 2-3 more minutes. Taste and adjust the flavor by adding soy sauce, salt, or bonito granules as desired. Kimchi adds a lot of saltiness, so add salt sparingly.
- Stir in half of the scallions and cilantro (save the rest for garnish). You could also stir in a handful of greens like baby spinach or arugula.
Serve
- Divide among two large bowls.
- Top with a fried or poached egg (season with salt and pepper). Sprinkle with cilantro and scallions, and a generous drizzle of Sriracha sauce.
- Serve immediately, breaking the yolk and letting it act as a sauce over the rice.
Notes
- Leftover cold rice works best as it gets crispier in the pan.
- Each kimchi brand has different saltiness levels, so taste before adding extra salt or soy sauce.
- For a vegan version, top with crispy tofu instead of eggs.
- You can swap regular rice for cauliflower rice for a low-carb option.
