Easy & Delicious Kimchi Fried Rice

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Looking for a quick and easy dinner solution that is packed full of flavor? Look no further, you found it! Kimchi fried rice just doesn’t get enough credit. It has the spice, the layers of flavor and the ease of being ready to eat in less than 15 minutes.

The best possible outcome for Kimchi Fried Rice comes from using heavily fermented or “sour” kimchi. This is where the flavor profile really comes through and yields the very best results. In our last post we learned how to make the most incredible kimchi.

After a few weeks it will reach a point that is absolutely perfect or so many amazing recipes. Whatever you do, do not ever throw away old kimchi. Once you try this recipe you will know exactly why. The levels of flavor cannot be reached with fresh kimchi. While it will still taste good, it won’t have that extra something to make the dish magical.

The recipe is very versatile. Feel free to add any meat you may have left over or feel would be good with a little spice. It is great with beef, chicken, sausage and if you are looking to splurge, SPAM! Spam + Eggs + Kimchi = Heaven on a Plate.

When I make kimchi fried rice I make sure to make a LOT. It makes a great lunch and the flavors are even more powerful the next day. I would suggest using it all up within two to three days if you are using eggs. It will not keep much longer than that. Give this recipe a try and let me know how it goes. You will be amazed!

Easy & Delicious Kimchi Fried Rice

Quick and easy full flavor kimchi fried rice. This is a great dinner solution for any day of the week. Ready to eat in less than 15 minutes.  Recipe makes enough for lunch the next day.  Feel free to half the ingredients if you don’t want to make as much.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Side Dish
Cuisine: Korean
Servings: 8 people


  • 2 TBS Cooking Oil
  • 1/2 Cup Onion Diced
  • 2 Tsp Salt
  • 1 Package Firm Tofu or Meat
  • 3 Cloves Sprouted Garlic Minced
  • 1 Cup Kimchi
  • 1/2 Cup Kimchi Juice
  • 1/4 Cup Soy Sauce
  • 1 Tsp Ginger Minced
  • 1 Cup Vegetables Fresh or Frozen
  • 3 Cups Day Old Rice
  • 5 Eggs Beaten
  • 1 TBS Sesame Oil


  • 1/2 Cup Green Onion Chopped
  • 2 TBS Toasted Sesame Seeds


  • In a wok over medium heat, add oil and sauté onion.  
  • Before translucent add tofu, garlic and ginger. Continue cooking for about 2 minutes.
  • Add Kimchi and Kimchi juice, soy sauce and salt. 
  • Add vegetables if using frozen and stir. If using fresh vegetables, add with tofu.  
  • Add rice and continue folding into wet ingredients until each grain of rice is coated with kimchi juice. Taste to check salt level and heat to determine if you need more kimchi or more rice to reduce heat.
    Heat levels vary depending on what type of kimchi is being used. Always taste test while cooking.
  • Make a well in the bottom of the wok and add oil and beaten eggs.
  • When eggs are cooked and fluffy, fold into rice.
  • Turn off heat and drizzle with sesame oil. Fold in to mix.
  • Garnish with chopped green onion and sesame seeds and serve.

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