No products in the cart.
12-Min Kimchi Fried Rice Recipe
Kimchi Fried Rice is a classic Korean comfort dish and one of the easiest, boldest ways to transform leftover rice into something deeply flavorful. With tangy kimchi, savory pantry staples, and high-heat stir-frying, this dish delivers spicy, umami-packed satisfaction in just 12 minutes—perfect for a quick weeknight meal or relaxed weekend lunch.
12-Min Kimchi Fried Rice Recipe
Ingredients
For the kimchi fried rice
- 1 tablespoon cooking oil, or butter
- ½ small onion, diced
- 8 ounces ham steak, cubed
- 1 cup kimchi, chopped
- 3 cups cooked rice, preferably overnight
- 3 tablespoons kimchi juice
- 1 tablespoon gochujang
- Pinch of salt
- 2 tablespoons scallions, chopped
- 1 teaspoon sesame oil
For the toppings
- 1 tablespoon cooking oil, or butter
- 1 large egg
- Pinch of salt
- ½ teaspoon sesame seeds
- 2 tablespoons roasted seaweed flakes
Instructions
- To prepare the ingredients, use kitchen shears to cut the kimchi into small pieces. Dice the onion, chop the scallions, and cube the ham.
- To stir-fry the base, in a large pan over high heat, add 1 tablespoon of cooking oil or butter. Add the onion and ham and stir-fry for about 1 minute until fragrant. Add the chopped kimchi and stir-fry for another minute.
- To add the rice and seasonings, add the overnight rice and toss to combine evenly. Stir in the kimchi juice, gochujang, and a pinch of salt and stir-fry for about 1 minute until well combined. Add the scallions and give everything a quick toss.
- To create crispy bits, in a small cast iron skillet over medium-high heat, add the sesame oil and press the kimchi fried rice into the pan. Cook undisturbed for 1–2 minutes until lightly crisped on the bottom.
- To fry the egg, in a separate pan over medium heat, add 1 tablespoon of cooking oil or butter. Crack in the egg and season with a pinch of salt. Cook sunny-side up or to your preferred doneness.
- To serve, top the kimchi fried rice with the fried egg and garnish with sesame seeds and roasted seaweed flakes.
Video
Notes
Tips & notes
- Gochujang balance: This adds both sweetness and depth. Start with 1 tablespoon and adjust to taste.
- Kimchi juice: Use juice from well-fermented kimchi—it adds punch and moisture to the rice.
- Swap the protein: Ham, bacon, spam, pork belly, or shredded chicken all work great here.
- Make it vegetarian: Skip the meat and add mushrooms or tofu for an easy veg version.
- Fried egg optional—but recommended: That runny yolk brings richness and makes each bite even better.
- Cast iron pan: Great for extra crisp texture on the bottom, but not required.
I love your recipe it so delicious and nice
Hi Janet, thank you so much! I’m so glad you enjoyed my recipe!