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simple kimchi fried rice recipe

Simple Kimchi Fried Rice

Alisha
This bold and comforting Kimchi Fried Rice (Kimchi Bokkeumbap) is a quick Korean classic that transforms day-old rice and fermented kimchi into a spicy, savory meal in under 30 minutes. Perfect for weeknights, reducing food waste, or satisfying your takeout cravings at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Korean
Servings 2 people
Calories 340 kcal

Ingredients
  

  • Base Ingredients:
  • 1 cup day-old cooked rice short or medium grain preferred
  • ½ cup chopped kimchi
  • 2 tbsp kimchi juice
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 –2 eggs scrambled into rice or fried on top
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp neutral oil vegetable, canola, or sunflower
  • Optional Add-ins:
  • Diced Spam tofu, mushrooms, leftover meat, or frozen vegetables (like carrots or peas)
  • Optional Garnishes:
  • Chopped green onions
  • Sesame seeds
  • Seaweed flakes
  • Gochugaru Korean chili flakes
  • Gochujang Korean chili paste

Instructions
 

  • Step 1: Prep Your Ingredients
  • Dice the onion, mince the garlic, and chop the kimchi.
  • Thaw frozen vegetables if using.
  • Break apart cold rice with hands or a spoon to avoid clumps.
  • Step 2: Heat Your Pan
  • Heat a skillet or wok over medium-high heat.
  • Add 1 tbsp of neutral oil and let it shimmer.
  • Step 3: Sauté the Aromatics
  • Add diced onion and garlic.
  • Cook for 1 minute, stirring, until fragrant and translucent.
  • Step 4: Add Proteins or Veggies
  • Add Spam, tofu, mushrooms, or other add-ins.
  • Stir-fry for 2–3 minutes until lightly crisped.
  • Step 5: Stir in the Kimchi
  • Add chopped kimchi and kimchi juice.
  • Cook for 1–2 minutes to deepen the flavor and reduce moisture.
  • Step 6: Add the Rice
  • Add cold rice to the pan.
  • Break up clumps with a spatula and mix well.
  • Gently press rice into the pan to create a crispy bottom layer.
  • Step 7: Season the Dish
  • Add 1 tsp soy sauce and 1 tsp sesame oil.
  • Optional: Stir in gochujang or sprinkle gochugaru for extra heat.
  • Taste and adjust seasoning.
  • Step 8: Add Eggs
  • Option 1: Push rice to one side, scramble eggs in the pan, then combine.
  • Option 2: Fry eggs separately and place on top of each serving.
  • Step 9: Garnish and Serve
  • Turn off heat.
  • Top with green onions, sesame seeds, and seaweed flakes.
  • Serve hot and enjoy immediately.

Notes

🧊 Storage & Reheating Tips

Storage:
  • Store in an airtight container in the refrigerator for up to 4 days.
Reheating:
  • Reheat in a skillet with a splash of oil over medium heat to restore texture.
  • Microwave on medium for 1–2 minutes, covered, stirring halfway through.
Optional tip: Add a splash of rice vinegar before serving for a subtle tangy finish.
 
Keyword Simple Kimchi Fried Rice