Name: Kimchi Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 tbsp oil; 2 cloves garlic minced; 1/4 cup chopped green onions; 3-4 cremini mushrooms finely diced; 1 small carrot finely diced; 1 cup kimchi chopped; 1/2 cup chopped vegan sausages (optional); 2 cups cooked white rice; 3 tbsp kimchi brine; 1 tbsp Gochujang; 1 tsp sugar; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds

There's something deeply satisfying about the comforting mix of spicy, tangy, and savory flavors in a warm bowl of fried rice. This Kimchi Fried Rice Recipe is a fantastic way to turn simple staples into a vibrant, flavor-packed meal that hugs you from the inside out. Trust me, once you get this down, it'll become your go-to for busy nights or whenever you're craving that perfect punch of Korean zest.

The image shows a black wok filled with a single layer of orange-colored fried rice mixed with small pieces of vegetables like onions and carrots, giving it a textured and slightly glossy look. The wok has a simple metal handle and a large metal spoon with some rice on it rests on the right side inside the wok. The background is a white marbled surface with a green cloth placed under the wok on the bottom left side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kimchi Fried Rice Recipe
Top Tip
How to Serve Kimchi Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kimchi Fried Rice Recipe

Why You'll Love This Recipe

I honestly love how this Kimchi Fried Rice Recipe strikes the perfect balance between bold Korean flavors and comforting textures. It’s simple enough to whip up in no time but complex enough to feel like you’re eating something truly special.

Quick and Easy: You can make it in under 30 minutes using mostly pantry staples and leftover rice.
Flavor-Packed: The tangy kimchi combined with umami-rich gochujang sauce brings intense, layered taste in every bite.
Customizable: Whether you want to add vegan sausages, tofu, or extra veggies, this recipe bends to what you have on hand.
Great for Leftovers: This is THE recipe to rescue day-old rice and transform it into something delicious.

Ingredients & Why They Work

The magic of this Kimchi Fried Rice Recipe really comes down to a few intentionally selected ingredients working together. Each brings its own texture and flavor punch to make the dish pop.

Flat lay of two cloves of fresh garlic with papery skins, a small cluster of bright green chopped scallions, three cremini mushrooms with smooth brown caps finely diced, one small vibrant orange carrot finely diced, a small mound of chopped reddish fermented kimchi, a few pieces of uncooked vegan sausages with a natural reddish texture, a generous scoop of cooked white rice with fluffy grains, a small white ceramic bowl containing deep red gochujang paste, a small white ceramic bowl filled with reddish kimchi brine, a small white ceramic bowl holding pale golden toasted sesame oil, a small white ceramic bowl with white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil: Essential for sautéing and helping everything get nicely coated and cooked without sticking.
Garlic: Adds an aromatic base that makes the whole dish smell irresistible.
Green Onions: Freshness and mild onion flavor that brighten up the fried rice.
Cremini Mushrooms: Their earthy flavor complements the fermented tang of kimchi beautifully.
Carrot: Adds crunch and subtle sweetness to balance the heat.
Kimchi: The star ingredient, bringing that signature spicy and sour flavor that defines the dish.
Vegan Sausages (optional): Adds protein and a smoky, savory note, but totally optional if you want to keep it lighter or vegan.
Cooked White Rice: Best if it’s day-old rice because it’s drier and fries up crispier without clumping.
Kimchi Brine: Helps infuse the rice with extra tang and depth without watering down.
Gochujang: This Korean chili paste packs a spicy-sweet punch and adds that signature red color.
Sugar: Balances out the acidity and spice with a touch of sweetness.
Toasted Sesame Oil: For that irresistible nutty aroma and richness that finishes the dish.
Toasted Sesame Seeds: A textural touch that also looks pretty sprinkled on top.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Kimchi Fried Rice Recipe is how easy it is to tweak based on your mood or pantry. I often experiment with different proteins or veggies to keep it fresh and exciting.

Variation: I sometimes swap vegan sausage for diced tofu or tempeh for a milder flavor and different texture. It works just as well and keeps things interesting.
Spice Level: Feel free to dial down the gochujang or omit it if you’re sensitive to heat. The kimchi itself still provides plenty of flavor without overpowering.
Vegetable Mix: Frozen mixed vegetables can be lifesavers when you’re short on time—I’ve pulled off this dish on busy weeknights with frozen peas and corn and it’s still delicious.

Step-by-Step: How I Make Kimchi Fried Rice Recipe

A white bowl filled with one thick layer of orange-red fried rice mixed with small pieces of light brown mushrooms and orange carrots. On top, there is a small pile of bright green chopped spring onions and white sesame seeds sprinkled around. The bowl is placed on a white marbled surface with a folded green cloth nearby and blurred bowls of green chopped onions and white grains in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up Your Flavorful Sauce

Start by combining the kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds in a small bowl. Stir it well until smooth. I find making this sauce first saves time and keeps the flavors balanced throughout the dish.

Step 2: Sauté Those Aromatics

Heat 2 tablespoons of oil in your wok or a large non-stick pan over medium heat. Toss in the minced garlic and chopped green onions, stirring for about 2-3 minutes until fragrant. Don't rush this step—the aroma sets the stage for everything to come.

Step 3: Add Your Veggies for Color and Crunch

Turn up the heat to high and add the diced carrot and mushrooms. Cook for another 2-3 minutes, keeping an eye that the carrot still retains a little bite—over-softened veggies just don’t have the same pop.

Step 4: Mix in Kimchi and Optional Sausage

In goes the chopped kimchi and, if you like, vegan sausages. Let those flavors mingle for about 2 minutes. This step is what really brings the signature tang and savory depth to your fried rice.

Step 5: Incorporate the Rice and Sauce

Add your day-old cooked white rice, breaking up any clumps as you stir it together with the veggies. Then pour in the flavorful sauce you mixed earlier. Toss everything together evenly so each grain is coated in that irresistible glaze.

Step 6: Stir-fry for Crispy, Charred Goodness

Keep stir-frying for about 3 to 5 minutes on high heat. This is where the magic happens—the rice soaks up the sauce, gets a bit crispy and, if you’re like me, might even develop a little delicious char on the bottom. Just watch closely so nothing burns.

Step 7: Garnish and Serve

Finish with a sprinkle of fresh green onions and extra sesame seeds. Plate it up and dive in while it’s hot and fragrant. I like serving this dish immediately so you get the full range of textures and flavors.

Top Tip

After cooking this Kimchi Fried Rice Recipe a bunch of times, I’ve learned a few tricks that take it from good to fantastic. These are small things but really make a big difference in flavor and texture.

Use Day-Old Rice: Freshly cooked rice is too moist and clumps. Leaving it in the fridge overnight dries it out just right for frying.
High Heat is Key: Always cook on high heat once all ingredients are combined to get that subtle crispiness without steaming the rice.
Don’t Overcook Veggies: Keep the carrots and mushrooms slightly crunchy to add texture contrast.
Optional Umami Boost: Adding a pinch of MSG or mushroom powder can elevate the dish’s savoriness, but only if you’re comfortable with that.

How to Serve Kimchi Fried Rice Recipe

Garnishes

I love topping mine with extra green onions and toasted sesame seeds because they add freshness and a little crunch. Sometimes I throw on a fried sunny-side-up egg for richness—just the right amount of gooey yolk makes the whole dish even better.

Side Dishes

This dish pairs beautifully with simple cucumber kimchi or quick pickled radishes on the side to refresh your palate. I’ve also served it alongside miso soup to make a comforting Korean-inspired meal.

Creative Ways to Present

For a dinner party, I’ve scooped the kimchi fried rice into hollowed-out bell pepper halves or used lettuce leaves to make lettuce wraps. It turns the humble fried rice into something visually striking and fun to eat.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover kimchi fried rice to an airtight container and keep it in the fridge for up to 3 days. It holds up surprisingly well and the flavors even deepen overnight.

Freezing

Freezing works if you want to prep in advance, but I recommend portioning it out first for easier reheating. Defrost overnight in the fridge and try not to overcook when reheating to keep the texture from becoming mushy.

Reheating

The best way to reheat kimchi fried rice is in a hot pan or wok with a splash of oil – this helps to revive the crispiness. I usually avoid microwaving because it can make the rice soggy, but if you must, covering with a damp paper towel helps retain moisture without turning it mushy.

Frequently Asked Questions:

Can I use fresh rice instead of leftover rice for kimchi fried rice?

While you can use freshly cooked rice, it tends to be too moist and sticky, which can make your fried rice soggy. For best results, use day-old rice that’s been refrigerated to achieve that perfect fried texture.

How spicy is kimchi fried rice, and can I make it milder?

Kimchi fried rice usually has a nice level of heat from the kimchi and gochujang, but it’s quite adjustable. To make it milder, simply reduce or leave out the gochujang and use a less spicy kimchi. You can also add a little more sugar to balance the heat.

What can I add to kimchi fried rice to make it more filling?

Adding protein like vegan sausages, tofu, tempeh, or even a fried egg on top can make your kimchi fried rice more substantial and filling. You could also throw in more vegetables like peas, corn, or bell peppers to bulk it up.

Can I make kimchi fried rice vegan?

Yes, this recipe is easily vegan! Just use vegan sausage or tofu if you want protein, and check that your gochujang paste is vegan-friendly, as some brands add non-vegan ingredients. The rest is plant-based and delicious.

Final Thoughts

This Kimchi Fried Rice Recipe holds a special place in my rotation because it's reliable, full of flavor, and so versatile. It's exactly the kind of dish I recommend to friends when they want something comforting yet exciting. Once you get comfortable with it, you’ll find yourself coming back to it again and again. So go ahead, give it a try—and be ready to enjoy a warm bowl of Korean-inspired goodness.