Easy Kimchi Fried Rice
Easy kimchi fried rice recipe using day-old rice, kimchi, and simple ingredients. Ready in 22 minutes with authentic Korean flavors.
Ingredients
- 3 cups cooked day-old rice, chilled
- 1.25 cups kimchi, chopped into bite-sized pieces
- 3 tablespoons kimchi brine or juice
- 3 tablespoons vegetable oil or neutral cooking oil
- 3 large eggs
- 2 tablespoons gochujang (Korean red chili paste)
- 1.5 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 3 scallions, sliced into 1-inch pieces
- 1 tablespoon butter
- 1 tablespoon sesame seeds
- 1/2 cup mixed vegetables (diced carrots and peas)
- 4 slices bacon or 1/2 can spam, diced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- 1
Spread the chilled rice on a large plate or cutting board and gently break apart any clumps with your fingers or the back of a fork to ensure individual grains separate during cooking.
- 2
Crack the eggs into a small bowl, whisk them together with a pinch of salt, and set aside until ready to use.
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
- 4
Pour the whisked eggs into the hot oil, stirring gently until they form soft curds, about 2-3 minutes; transfer the scrambled eggs to a clean plate.
- 5
Add the remaining 2 tablespoons of vegetable oil and 1 tablespoon of butter to the same skillet, allowing the butter to foam slightly.
- 6
Add the minced garlic and diced onion to the hot oil, stirring constantly until fragrant and the onion begins to soften, about 2 minutes.
- 7
Stir in the gochujang paste, coating the aromatics evenly and cooking for another 30-45 seconds to bloom the flavors in the hot oil.
- 8
Add the separated rice to the pan, breaking up any remaining clumps with the back of your wooden spoon or spatula, and stir-fry constantly for 3-4 minutes until the rice is heated through and some grains develop light browning.
- 9
Pour the kimchi brine and soy sauce over the rice, tossing everything together for 30 seconds to distribute the seasonings evenly.
- 10
Fold in the chopped kimchi and mixed vegetables (carrots and peas), stirring for another 1-2 minutes until warmed through.
- 11
If using bacon or spam, add the cooked diced meat now and toss to combine, stirring for 30 seconds.
- 12
Return the scrambled eggs to the skillet and gently fold them into the rice mixture without breaking them up too much, about 30-45 seconds.
- 13
Drizzle the sesame oil over the entire dish and toss once more to incorporate the aromatic oil, about 15-20 seconds.
- 14
Remove from heat and taste the fried rice; adjust seasoning with salt, pepper, or additional soy sauce as needed based on your preference.
- 15
Transfer to a serving bowl or individual plates, garnish with sliced scallions and sesame seeds, and serve immediately while hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Vegetable oil | Avocado oil or light olive oil | Higher smoke point and healthier fat profile for high-heat cooking |
| White rice | Brown rice or cauliflower rice (1.5 cups rice + 1.5 cups cauliflower rice) | Increases fiber content, promotes better blood sugar stability, and supports digestive health |
| Bacon or spam | Tofu cubes (pressed and pan-fried until golden) or mushrooms (diced and sautéed) | Reduces saturated fat and sodium while maintaining umami depth and protein content |
| Regular soy sauce | Low-sodium tamari or coconut aminos | Reduces overall sodium intake while maintaining savory depth |
| Butter | Ghee or additional sesame oil | Ghee offers clarified butter benefits; sesame oil adds antioxidants and aromatic warmth |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 362 |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 105mg |
| Sodium | 642mg |
| Carbohydrates | 38g |
| Fiber | 4g |
| Sugar | 2g |
| Protein | 14g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
