two plates of kimchi fried rice with sunny side up eggs, kimchi and soy sauce in the background


Home » Recipes » Meatless Mains » FRIED RICE WITH KIMCHI

Craving something spicy and satisfying? This fried rice with kimchi recipe is the perfect way to bring a burst of bold Korean flavours to your weeknight dinners!

Is it just me or does kimchi not get the love and respect it damn well deserves?! I mean, maybe it does and I’m just oblivious to it. But I rarely hear people rave about it as much as the boyfriend and I do. And heck (no hate on you if you fit into this category) but some people don’t even know what kimchi even is! So, I suppose, it’s my dang job to tell them!

Kimchi is a traditional Korean side dish made from fermented vegetables, usually napa cabbage, daikon radishes, carrots, and green onions seasoned with Korean chili flakes, garlic, ginger, and other spices. It’s known for its tangy, spicy flavour and probiotic benefits, which promote good gut health. Versatile and nutritious, you can enjoy kimchi on its own, in stews, or as an ingredient in various dishes like this oh so delicious kimchi fried rice.

two plates of kimchi fried rice with sunny side up eggs, black sesame seeds and chopped green onions next to a bowl of kimchi

The boyfriend and I love kimchi so dang much that we’ve made our own about a dozen times now. Ok, ok. While I can’t necessarily take allllll the credit on that one – as homemade kimchi has been a long standing signature dish of his way longer than it has been mine – it’s just something we both love making as much as eating! Who knows…maybe one day I’ll share the recipe we use right here on this blog!

Either way….long before we were making our own homemade kimchi from scratch, we were big fans of buying it in the grocery store. It’s a vibrant ingredient that adds a unique kick to any dish. It enhances flavours in soups, stews, and stir-fries, making meals more vibrant and delicious. And it’s something I personally love just eating by the forkful right out of the jar itself.

Yeah, that’s right. Don’t judge me. IT’S. SO. GOOD.

So whether you’re trying kimchi for the first time or you already know you love it as much as I do, this fried rice with kimchi will quickly become a favourite in your house. Not to mention, it’s the perfect way to use up leftover rice! This dish brings together the bold flavours of kimchi with the comfort of fried rice, making it a delicious and easy-to-make meal for any occasion. Trust me on that one!


ingredients for fried rice with kimchi - kimchi, rice, garlic, avocado oil, soy sauce, sesame oil, sesame seeds, eggs, carrots, green onions, kimchi juice, salt/pepper, peas
Complete list of ingredients and amounts can be found in the recipe card below.

Simple, fresh, wholesome, and delicious ingredients come together to create this fried rice with kimchi. It’s full of flavour, easy to throw together, and reheats extremely well. Let’s discuss each ingredient in a little bit more detail down below:

  • Kimchi: The star ingredient in this fried rice with kimchi recipe! As I mentioned above, kimchi is a traditional Korean dish made by fermenting vegetables, most commonly napa cabbage and radishes, with a mix of seasonings. These seasonings typically include chili pepper flakes (gochugaru), garlic, ginger, salt, and sometimes fish sauce or shrimp paste. The fermentation process gives kimchi its characteristic tangy, spicy, and slightly sour flavour. It’s also famous for its probiotic benefits, which are good for gut health.

    For this recipe, you can use homemade kimchi or store-bought.

  • Kimchi Juice: The flavourful liquid that develops during the fermentation of kimchi. It’s tangy, slightly sour, and infused with the spicy and savoury flavours of chili pepper flakes, garlic, and other seasonings used in making kimchi. In cooking, it adds depth of flavour and moisture to dishes like kimchi fried rice, enhancing the overall taste with its fermented goodness.

  • (Cooked) Rice: The rice used in kimchi fried rice is usually leftover rice that has been cooked and cooled. Day-old rice works best because it’s slightly dry, which helps it fry up nicely without becoming mushy. Short-grain or medium-grain rice is common in Korean cuisine for its stickiness and ability to hold flavours well. Try this recipe with my Instant Pot white rice which you can easily make the day before.

  • Vegetables: Common vegetables used in kimchi fried rice include onions, garlic, carrots, and green peas. These vegetables add texture, colour, and additional flavours to the dish. Onions and garlic provide a savoury base, while carrots add sweetness and green peas contribute a burst of freshness.

  • Egg: A fried egg is often placed on top of kimchi fried rice, adding richness and creaminess to the dish. The egg is typically fried until the whites are set and the yolk is still runny (sunny side up), creating a luxurious sauce when mixed into the rice. If you prefer completely set yolks, you can try scrambling your eggs and then mixing them into the fried rice instead.

  • Soy Sauce: A staple seasoning in Korean cooking, adding umami depth and saltiness to the fried rice. It helps to balance the flavours of the kimchi and other ingredients.

  • Sesame Oil: Used to add a nutty aroma and flavour to the dish. You add it towards the end of cooking to preserve its delicate flavour. Since sesame oil has a pretty distinct flavour, I wouldn’t recommend using a different kind of oil in its place.

  • Avocado Oil: Used for frying the vegetables and rice. It has a neutral flavour and high smoke point, making it suitable for high-heat cooking like stir-frying.

  • Salt/Pepper: These basic seasonings are used to adjust the overall seasoning of the dish according to taste.

  • Garnishes: You can add garnishes such as green onions (scallions), roasted sesame seeds, and nori (seaweed) strips (not pictured) to kimchi fried rice for additional flavour and visual appeal. Green onions add freshness, sesame seeds contribute a nutty crunch, and nori strips provide a hint of umami.
sunny side up egg on top of fried rice, topped with black sesame seeds and green onions, soy sauce in the background


spoonful of kimchi fried rice over a plate with more (and a fried egg on top)

You can find full instructions for how to make this easy kimchi rice in the recipe card down below, but here are a few quick tips to keep in mind:

  • Use cold, cooked rice. Use day-old rice that has been cooked and cooled in the refrigerator. Cold rice fries better and absorbs flavours more evenly compared to freshly cooked rice, which can become mushy.

  • Chop ingredients uniformly. Chop the kimchi, onions, garlic, and other vegetables into small, uniform pieces. This ensures even cooking and distribution of flavours throughout the dish.

    EXTRA TIP: Have all your ingredients chopped and ready to go. Making fried rice is a fairly quick process so having everything ready ensures that you can whip up this flavourful dish in no time flat, with everything at your fingertips for a smooth and delicious cooking experience. It keeps things flowing smoothly and ensures your fried rice turns out just the way you like it—fresh, tasty, and packed with all the right flavours.

  • Adjust kimchi and seasonings to taste. Kimchi can vary in spiciness and saltiness depending on its fermentation level and ingredients. Taste your kimchi before cooking and adjust the amount used accordingly. Similarly, adjust the amount of soy sauce and sesame oil based on your preference for saltiness and nuttiness.

  • Add kimchi juice for flavour. Don’t forget to include the kimchi juice when mixing the rice. It adds a tangy depth of flavour that complements the spicy kimchi and helps moisten the rice.

  • Cook over high heat. Stir-fry the ingredients over high heat to achieve a slight crispiness in the rice and to prevent it from becoming soggy. This also helps to develop a nice char on the vegetables for added flavour.

  • Fry the egg perfectly. Fry the eggs until the whites are set and the yolks are still runny for that classic kimchi fried rice topping. This allows the yolk to create a creamy sauce when mixed into the rice. If you prefer set yolks, try scrambling your eggs then mixing them into the rice instead.

  • Garnish before serving. Sprinkle chopped green onions, roasted sesame seeds, and nori strips over the fried rice just before serving. These garnishes add freshness, texture, and additional layers of flavour to the dish.

  • Serve immediately. Kimchi fried rice is best served hot and fresh from the pan. Enjoy it immediately to savour the flavours and textures at their peak.
sunny side up egg with broken yolk on a pile of fried rice, topped with black sesame seeds and green onions



If your kimchi fried rice is turning out soggy, there could be a few reasons behind it. One common culprit is using freshly cooked rice that hasn’t had enough time to cool and dry out in the refrigerator. The moisture in warm rice can make it clump together and become mushy when fried.

Another possibility is using too much kimchi juice or soy sauce, which can oversaturate the rice and make it soggy instead of crispy. Additionally, not cooking over high enough heat or overcrowding the pan can prevent the rice from frying properly, leading to a softer texture.

To avoid this, ensure you’re using cold, day-old rice, adjust the amount of liquid ingredients carefully, and cook in batches if necessary to maintain a high heat and achieve that perfect crispy texture.


Yes, frying kimchi is not only okay but also a popular cooking method that enhances its flavours. When kimchi is fried, especially in dishes like kimchi fried rice or kimchi pancakes (kimchijeon), it undergoes a transformation that mellows its sharp acidity while intensifying its umami and spicy notes.

Frying kimchi caramelizes its sugars and slightly crisps the edges, adding depth and complexity to dishes. This cooking technique not only softens the raw crunch of kimchi but also blends its unique fermented flavours harmoniously with other ingredients, creating delicious and comforting meals that highlight the versatility of this Korean staple.


Yes, kimchi fried rice is a popular breakfast choice in Korea, known as “kimchi bokkeumbap.” It’s a hearty and flavourful dish that provides a satisfying start to the day. Koreans often enjoy kimchi fried rice for breakfast because it’s quick to make, utilizing leftover rice and kimchi from previous meals.

The spicy and tangy flavours of kimchi, combined with the savoury rice and often topped with a fried egg, create a comforting and energizing meal. It’s common to see kimchi fried rice served alongside other breakfast items like soup or side dishes, offering a balanced and nutritious way to begin the day. This dish exemplifies Korean cuisine’s ability to transform simple ingredients into a delicious and culturally significant breakfast staple enjoyed by many.


Yes, you can definitely reheat kimchi fried rice. To maintain its texture and flavours, it’s best to reheat it in a skillet or frying pan over medium heat. This method allows you to stir-fry the rice briefly, which helps re-crisp the exterior and heat it evenly throughout. You can add a splash of water or broth if the rice seems dry to prevent it from sticking to the pan.

Alternatively, you can microwave kimchi fried rice, but be sure to cover it with a damp paper towel to retain moisture and prevent splattering. Stir the rice halfway through reheating to ensure even heating. Whether on the stovetop or in the microwave, reheating kimchi fried rice preserves its delicious flavours and makes it a convenient option for enjoying leftovers.

If stored in an airtight container and kept in the fridge, leftover kimchi fried rice will last up to 5 days.

bowl of kimchi in front of a plate with fried rice with an egg on top, soy sauce in the background









two plates of kimchi fried rice with sunny side up eggs, kimchi and soy sauce in the background


Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Craving something spicy and satisfying? This fried rice with kimchi recipe is the perfect way to bring a burst of bold Korean flavours to your weeknight dinners!


  • 3 cups Cold, Cooked Rice* (preferably day-old)
  • 1 cup well-fermented Kimchi, chopped
  • 2 tbsp Kimchi Juice (from the kimchi container)
  • 1 small Onion, finely chopped
  • 2 Cloves Garlic, minced
  • 1/2 cup Carrots, finely diced
  • 1/2 cup Green Peas (optional)
  • 2 Green Onions, chopped
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 2 tbsp Avocado Oil
  • 4 Eggs
  • Salt and Pepper, to taste
  • Roasted Sesame Seeds, for garnish
  • Nori (seaweed) Strips, optional, for garnish


  1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chopped onions and garlic. Sauté until fragrant and the onions are translucent.
    diced onions and garlic in a wok
  2. Add the carrots and cook until they start to soften, about 3-4 minutes.
    diced onions and carrots in a wok
  3. Stir in the chopped kimchi and cook for another 2-3 minutes.
    chopped kimchi, diced onions and carrots steaming in a wok
  4. Add the cold, cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the kimchi juice and soy sauce. Mix everything well so that the rice is evenly coated. Continue to cook, stirring frequently, until the rice is heated through and slightly crispy, about 5-7 minutes.
    rice in a wok with diced onions and carrots
  5. Stir in the green peas (if using) and half of the chopped green onions. Cook for another 2 minutes. Drizzle the sesame oil over the rice and give it a final stir. Remove from heat.
    pile of peas and chopped green onions on top of rice in a skillet
    fried rice in a wok with peas, carrots and green onions
  6. In a separate non-stick pan, heat the remaining 1 tablespoon of avocado oil over medium heat. Crack the eggs into the pan, one at a time, and fry until the whites are set but the yolks are still runny, about 3-4 minutes. You can cook them longer if you prefer the yolks to be more set. Season the eggs with a pinch of salt and pepper.
    sunny side up egg cooking in a cast iron skillet
  7. Divide the kimchi fried rice among four bowls or plates. Top each serving with a fried egg. Garnish with the remaining green onions, roasted sesame seeds, and nori strips, if desired.
    sunny side up egg with broken yolk on a pile of fried rice, topped with black sesame seeds and green onions


Try this recipe with my Instant Pot white rice which you can easily make the day before.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 186mgSodium: 846mgCarbohydrates: 52gFiber: 4gSugar: 11gProtein: 14g

Nutrition is only an estimate and calculated using Nutritionix.

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