Kimchi Fried Rice is a flavorful Korean dish you can make in about 15 minutes. This version is vegan and gluten-free when made with vegan kimchi and tamari, and it works equally well as a main course or a side.
I enjoy Kimchi Bokkeumbap for a quick lunch, and it’s also excellent topped with tender Korean-style short ribs for a heartier meal.
Table of contents
- Instructions
- What to serve with it
- Storage and reheating
- All about kimchi
- More Korean recipes to try
Fried rice is one of the best quick dinners: leftover rice transforms into a deeply flavored meal in minutes. Kimchi Fried Rice leverages the tangy, spicy punch of kimchi to create an easy, satisfying dish that reheats well and pairs with many proteins or vegetables.
There are many variations of fried rice: sweet-and-sour chicken fried rice or sriracha steak fried rice for more heat and richness, or ham fried rice to use up holiday leftovers. This kimchi version is bright, slightly sour, and full of umami, making it an especially good vegetarian or vegan option.
Kimchi is fermented, seasoned cabbage commonly served in Korean cuisine. Depending on the brand or recipe, kimchi can include fish sauce or anchovy, so if you follow a vegan diet, look specifically for kimchi labeled vegan. Many supermarkets now carry vegan kimchi in the refrigerated section alongside tofu and other vegan refrigerated items. If you don’t follow a plant-based diet, any kimchi will work.
Instructions
- Cook the vegetables. Heat sesame oil in a large skillet over medium-high heat. Add diced onions and roughly chopped kimchi and cook for 3–4 minutes until the onions are translucent. Add minced garlic and cook another minute.
- Add kimchi juice and simmer. Pour in the kimchi juice, bring the mixture to a gentle simmer to concentrate the flavors.
- Toast the rice. Stir in the cooked white rice and let it sit 1–2 minutes so some grains toast lightly against the pan. If you don’t have cooked rice ready, prepare it first; jasmine rice made in a batch works great for multiple meals.
- Season the rice. Add soy sauce or tamari (for gluten-free), fresh grated ginger (or ground ginger), and your preferred chili paste. Toss thoroughly to coat and continue cooking for 3–4 minutes so flavors meld and the rice is heated through.
- Finish and serve. Transfer to bowls and finish with optional sesame seeds and diced green onions for crunch and freshness.
What to serve with it
This kimchi fried rice is versatile. Here are popular add-ins and pairings that enhance the dish:
- Fried eggs: A sunny-side-up egg adds richness when placed on top just before serving.
- Shrimp: Add cooked shrimp at the end, or sauté raw shrimp with the veg so it cooks through before adding the rice.
- Pork belly: Diced pork belly is traditional in some recipes. Sear uncooked pieces with the vegetables, or fold in cooked pork at the finish.
- Grilled or braised proteins: Korean-style beef, chicken, or salmon are excellent alongside or served over the rice for a hearty meal.
Storage and reheating
Store kimchi fried rice in an airtight container in the refrigerator for 5–7 days. Reheat in a skillet over medium heat or briefly in the microwave. If frozen, it will keep for up to 3 months—add a splash of soy sauce or water when reheating to prevent drying and to revive the flavor.
All about kimchi
- Temperature: Kimchi can be enjoyed cold straight from the fridge or heated in dishes like this fried rice.
- Vegan considerations: Traditional kimchi often contains fish-based ingredients such as fish sauce or anchovy extract. Look for kimchi labeled vegan if you want to keep the dish plant-based.
- Where to buy: Most major supermarkets and Asian markets carry kimchi in the refrigerated section. Vegan kimchi is increasingly common and usually found near other refrigerated vegan products.
More Korean recipes to try
If you enjoy kimchi fried rice, consider adding these Korean-inspired dishes to your menu for variety:
- Korean BBQ beef bowls — swap plain rice for kimchi fried rice for extra flavor.
- Korean fried cauliflower — a crispy vegetarian side with bold flavors.
- Slow-cooker Korean BBQ chicken tacos — a fun fusion of flavors that pairs well with tangy kimchi rice.
- Korean BBQ chicken pizza — a creative twist that brings Korean barbecue flavors to a familiar favorite.
- Korean BBQ cauliflower rice bowl — a low-carb, flavorful bowl that’s easy to prepare.
Kimchi Fried Rice
A quick, tangy fried rice made with kimchi, sesame oil, and a touch of chili paste. Vegan and gluten-free options are noted below.
Servings: 4 people
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Author: Whitney Bond
Ingredients
- 1 tbsp sesame oil
- 1 cup onions, diced
- 1 cup kimchi, roughly chopped (use vegan kimchi if needed)
- 2 cloves garlic, minced
- 2 tbsp kimchi juice
- 3 cups cooked white rice (cold, day-old rice works best)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 2 tbsp chili paste
Optional Toppings
- Sesame seeds
- Green onions, diced
Instructions
- Add sesame oil to a large skillet over medium-high heat.
- Add onions and kimchi and cook 3–4 minutes. Add garlic and cook an additional minute.
- Pour in kimchi juice and bring to a simmer.
- Stir in the cooked white rice and cook 1–2 minutes to slightly toast the rice.
- Add soy sauce, ginger, and chili paste. Toss to combine and cook 3–4 more minutes.
- Garnish with sesame seeds and diced green onions if desired and serve hot.
Notes
- Add-on options:
- Fried eggs: Serve a sunny-side-up egg on top for richness.
- Shrimp: Add cooked shrimp at the end or cook raw shrimp with the vegetables before adding rice.
- Pork belly: Sauté uncooked diced pork belly with the vegetables, or fold in cooked pork at the end.
- Vegan: Use kimchi labeled vegan.
- Gluten-free: Use tamari or a gluten-free soy sauce.
Nutrition Facts
Serving: 2 servings per listed values
Calories: 221 kcal
Carbohydrates: 40 g
Protein: 5 g
Fat: 3 g
Sodium: 814 mg
Fiber: 1 g