Korean Kimchi Fried Rice

A quick and flavorful dish made by stir-frying leftover rice with kimchi, seasonings, and optional toppings like fried eggs. Perfect for busy weeknights and flexible enough for various leftovers.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups day old cooked rice Best if slightly dry to avoid mushiness.
1 cup chopped vegan kimchi Use aged kimchi for better flavor.
2 tablespoons kimchi juice Adds tangy flavor during frying.
1 tablespoon neutral oil (e.g., canola or avocado) For frying the ingredients.
2 cloves garlic, minced Enhances the overall flavor.
3 scallions sliced Adds freshness and crunch.
1 tablespoon soy sauce or tamari Season to taste, don't overdo it.
1 teaspoon gochujang (optional) For additional depth and sweetness.
1 teaspoon toasted sesame oil Add at the end for fragrance.
2 fried eggs (optional) For a complete meal, add on top.
1 tablespoon sesame seeds For garnish.
1 cup optional add-ins (tofu, mushrooms, edamame) Customize as desired.

Method

Cooking

Heat oil in a pan over medium heat.
Add minced garlic and sliced scallions; cook for about 30 seconds.
Add the chopped kimchi and stir-fry for a couple of minutes until softened.
Add the day old rice, breaking it up as you mix it with the kimchi.
Incorporate kimchi juice and a splash of soy sauce; stir and press the rice to toast it slightly.
Turn off the heat and finish with a drizzle of sesame oil.
Taste and adjust seasoning; add more kimchi juice if needed.
Serve hot, topped with a fried egg and sprinkle with sesame seeds.

Notes

Store leftovers in a sealed container for up to 3 days. Reheat in a skillet for best texture. Feel free to add leftovers like tuna, spam, or bacon for variety.