12-Min Kimchi Fried Rice Recipe

Kimchi Fried Rice is one of the easiest, boldest, and most satisfying ways to turn leftover rice into something amazing. All you need is a bit of kimchi, some day-old rice, and pantry staples. In just 12 minutes, you’ve got a savory, spicy, umami-packed meal that’s comforting and addictive—perfect for a weeknight fix or lazy weekend lunch!

Kimchi Fried Rice Recipe

Serving: 2 to 4
Prep time: 5 minutes
Cook time: 7 minutes

For the kimchi fried rice:
1 tablespoon cooking oil, or butter
½ small onion, diced
1 slice (8 ounces) ham steak, or replace with pork belly, bacon, or leftover meat
1 cup kimchi, chopped
3 cups cooked rice (preferably overnight rice)
3 tablespoons kimchi juice
1 tablespoon gochujang (Korean hot pepper paste)
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

Kimchi Fried Rice Instructions

1. Prep the ingredients

• Use kitchen shears to cut the kimchi into small pieces (less mess and no stained cutting board).
• Dice the onion, chop the scallions, and cube the ham steak.

2. Stir-fry the base

• In a large pan over high heat, add 1 tablespoon of cooking oil.
• Add diced onion and ham. Stir-fry for 1 minute until aromatic.
• Add the chopped kimchi and stir-fry for another minute.

3. Add the rice and seasonings

• Add the overnight rice and toss to combine evenly.
• Stir in kimchi juice, gochujang, and a pinch of salt. Mix well for 1 minute.
• Add chopped scallions and stir through.

4. Optional cast iron finish

• To get crispy bottom bits, preheat a small cast iron skillet over medium-high heat.
• Add sesame oil, then press the kimchi fried rice into the pan. Cook undisturbed for 1–2 minutes for light crisping.

5. Fry the egg

• In a separate pan over medium heat, heat 1 tablespoon of oil or butter.
• Crack the egg in and season with a pinch of salt. Cook sunny-side up or to your liking.

6. Serve

• Top the kimchi fried rice with the fried egg.
• Garnish with sesame seeds and roasted seaweed flakes.

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.