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Delicious Easy Kimchi Fried Rice topped with a fried egg and fresh ingredients.

Easy Kimchi Fried Rice

A quick and satisfying Korean fried rice dish made with leftover rice, kimchi, and simple seasonings that delivers bold and comforting flavors in minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cold cooked rice Leftover rice is best.
  • 1 cup kimchi, chopped Plus a spoon of the kimchi juice.
  • 1 small onion or green onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons neutral oil Plus a tiny bit of sesame oil at the end.
  • 1 to 2 teaspoons gochujang Optional but great for heat.
  • 1 egg for topping Highly recommended.
  • 1 piece protein add on (spam, bacon, tofu, or leftover chicken) Optional.

Method
 

Preparation
  1. Break up the cold cooked rice to prevent clumping.
  2. In a large pan, heat the neutral oil over medium heat.
Cooking
  1. Sauté the onion in the oil until it softens.
  2. Add minced garlic and cook for about 20 seconds, stirring constantly to prevent burning.
  3. Add the chopped kimchi and stir-fry for a minute or two to mellow and caramelize it.
  4. Add the cold rice and break it up while stirring until completely coated and slightly dry.
  5. Stir in the seasoning: add gochujang, soy sauce, and kimchi juice to taste.
  6. Finish with a few drops of sesame oil and sprinkle with sesame seeds if available.
  7. Taste and adjust seasoning as needed.
Serving
  1. Serve topped with a fried egg for an added layer of richness.

Notes

You can use whatever protein you have on hand. Best to use older kimchi for a deeper flavor. Adjust the spiciness by varying the amount of gochujang and kimchi juice. Store leftovers in a sealed container in the fridge for up to 3 days.