Kimchi fried rice is one of my favorite quick-fix meals when I want something hearty, flavorful, and comforting. It’s made by stir-frying aged kimchi and cooked rice with savory ingredients like rich kimchi juice and a touch of garlic. Topped with a runny fried egg and garnished with sesame seeds or seaweed, this dish brings together bold Korean flavors in one satisfying bowl. I love how it transforms everyday leftovers into something so delicious and crave-worthy.

Why You’ll Love This Recipe

I love how fast and easy this dish is to make—it’s ready in about 15 minutes and never disappoints. The flavors are bold, spicy, and slightly tangy from the fermented kimchi, and the garlic gives it a savory depth. It’s also highly customizable based on what I have in my fridge—perfect for a weeknight meal or when I want something comforting and filling. Whether I’m cooking for myself or feeding my family, kimchi fried rice is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup well-fermented kimchi, cut into thumbnail-sized pieces

• 1 pack (200 grams or 7 ounces) enoki mushrooms, root removed, rinsed and drained (optional)

• 3 cups cooked short or medium grain white rice (preferably day-old or cooled for 5–10 minutes if freshly made)

• 4 extra-large eggs, cooked sunny side up or to preference

• 1/2 teaspoon minced garlic

• 1/4 cup kimchi juice (from the bottom of the kimchi container)

• 1/2 tablespoon sesame oil

• 1 tablespoon cooking oil

• 1 to 2 tablespoons toasted sesame seeds, for garnish

• 1/2 stalk green onion, thinly sliced (optional)

• Roasted seasoned seaweed, shredded (optional)

Notes

• I always use kimchi that’s at least 2 weeks old for the best flavor. If my kimchi isn’t sour enough, I mix 1/2 teaspoon of rice vinegar into the kimchi juice.

• If I don’t have enough kimchi juice, I substitute with 2 1/2 tablespoons of kimchi juice and 1 tablespoon of gochujang for extra spice. To keep it mild, I use 1 tablespoon of soy sauce instead.

Directions

1. I heat a large pan or wok over medium-high heat and add the cooking oil, spreading it around with a spatula.

2. I stir in the minced garlic and sauté it for about 10 seconds until fragrant.

3. I add the chopped kimchi and stir-fry it until it’s about 80% cooked, which brings out its deep, tangy flavor.

4. If I’m using mushrooms, I toss them in now and stir for a few more seconds. Then I reduce the heat to medium or medium-low.

5. I add the cooked rice and kimchi juice, stirring well to evenly distribute all the ingredients.

6. I drizzle in the sesame oil and mix everything one last time before removing the pan from the heat.

7. I plate the fried rice, then top it with a fried egg and garnish with sesame seeds, green onions, and shredded seaweed if I have them.

Servings And Timing

This recipe makes 4 servings and takes about 5 minutes of prep time and 10 minutes of cook time, for a total of 15 minutes. It’s perfect for a quick lunch, dinner, or even breakfast when I want something filling and flavorful.

Variations

• I sometimes use spam, pork belly, or sausages depending on what I have at home.

• For a vegetarian version, I stick with mushrooms or add tofu for protein.

• I’ve tried adding gochugaru or gochujang for a spicier kick when my kimchi juice isn’t strong enough.

• If I don’t have enoki mushrooms, I use shiitake or button mushrooms for a meatier bite.

• Scrambled eggs work well too, especially when I’m packing the rice for lunch and want something easy to reheat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a non-stick pan over medium heat with a splash of water or sesame oil to keep the rice moist and flavorful. While the microwave is faster, I find the pan method gives better texture.

FAQs

Can I Use Freshly Cooked Rice?

Yes, but I let it cool at room temperature for 5 to 10 minutes first. Fresh rice can be too soft and sticky, so I reduce the water slightly when cooking it if I plan to use it immediately.

What If My Kimchi Isn’t Sour Enough?

If my kimchi is still fresh, I add about 1/2 teaspoon of rice vinegar to the kimchi juice to mimic that fermented tang. It works well to balance the flavors in the dish.

Can I Make This Dish Vegetarian?

Absolutely. I skip the meat and use tofu or mushrooms instead. I also adjust the seasoning a bit since meat usually adds saltiness and savory depth to the dish.

How Can I Make It Less Spicy?

To tone down the heat, I reduce the amount of kimchi juice and avoid adding extra spice like gochujang or gochugaru. A splash of soy sauce gives great umami without making it spicy.

Can I Freeze Kimchi Fried Rice?

I personally avoid freezing it because the texture of the rice and kimchi changes. It can become mushy when thawed and reheated. It’s best eaten fresh or within a few days from the fridge.

Conclusion

This easy kimchi fried rice is a bold, satisfying dish that I never get tired of making. It’s quick, flavorful, and incredibly versatile—perfect for those days when I want something fast but full of character. Whether I’m working with leftovers or craving Korean comfort food, this recipe always delivers.