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 magical about the tangy, spicy kick of kimchi melding with fluffy rice and savory veggies. This Kimchi Fried Rice Recipe is one of those comfort meals I keep coming back to—simple, quick, and packed with layers of flavor that make every bite memorable.

A black wok filled with a pile of orange-red fried rice mixed with small pieces of light brown onions and green herbs, showing a moist and slightly shiny texture, with a metal spatula resting inside on the right side. The wok sits on a soft, textured green cloth. The background is a white marbled surface. 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’m genuinely enthusiastic about this Kimchi Fried Rice Recipe because it’s a fantastic way to transform simple ingredients into something vibrant and exciting. Whether you’re new to cooking Korean-inspired food or just want a quick, flavorful dinner, this recipe never disappoints.

Fast and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights when you want something satisfying without the fuss.
Flavor Explosion: The combo of kimchi, gochujang, and sesame creates a bold, tangy, and spicy punch that wakes up your taste buds.
Vegetarian & Customizable: You can easily adapt it by adding your favorite veggies or plant-based proteins, so it fits your lifestyle and cravings.
Great Way to Use Leftovers: It’s an amazing way to revitalize leftover rice and veggies that might otherwise go to waste.

Ingredients & Why They Work

Each ingredient in this recipe has a purpose that contributes to the final dish’s delightful balance of tastes and textures. I always suggest using good-quality kimchi and day-old rice to nail the perfect fried rice experience.

Flat lay of two cloves of fresh garlic, a small bunch of chopped green onions, three cremini mushrooms whole and clean, one small vibrant orange carrot, a small white ceramic bowl of chopped kimchi, a small white ceramic bowl with sliced vegan sausages, a simple mound of cooked white rice, a small white ceramic bowl containing bright red gochujang paste, a small white ceramic bowl with kimchi brine, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged with perfect symmetry and balanced proportions, 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: Helps create that crispy, slightly charred rice texture and prevents sticking.
Garlic: Adds a fragrant aroma that immediately whets your appetite.
Green Onions: They provide a mild, fresh bite that complements the spicy notes.
Cremini Mushrooms: Their earthiness enhances the umami depth in the dish.
Carrot: Adds a touch of natural sweetness and crunch for a great texture contrast.
Kimchi: The star ingredient, bringing sour, spicy, and fermented flavors that define the dish.
Vegan Sausages (optional): A wonderful protein boost that adds a meaty texture without overpowering the kimchi.
Cooked White Rice: Best if it’s refrigerated overnight — it’s drier and fries nicely without clumping.
Kimchi Brine: Packs an extra punch of tang and helps blend the fried rice flavors perfectly.
Gochujang: The Korean chili paste that adds smokiness and moderate heat.
Sugar: Balances the spice and acidity for a well-rounded taste.
Toasted Sesame Oil & Seeds: These provide wonderful nutty aromas and a final touch of crunch.

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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

I love making this kimchi fried rice my own by swapping in whatever veggies I have on hand and playing around with the level of heat. The beauty is, you can keep it mild or turn up the spice to suit your mood.

Variation: Sometimes I add a fried egg on top for extra richness—trust me, the runny yolk mixed with the spicy rice is next-level delicious.
Protein Options: If you’re not into vegan sausages, shredded chicken or tofu work beautifully too.
Veggie Swaps: Swap cremini mushrooms for bell peppers, zucchini, or frozen peas when you want a colorful twist.
Mild Version: Cut back on gochujang or leave it out entirely for a gentler flavor, then add more sesame oil for that savory boost.

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

A close-up of a white bowl filled with bright orange fried rice mixed with small pieces of vegetables and mushrooms. The rice grains look soft and slightly shiny, with some white sesame seeds sprinkled on top. On top of the rice, there are small green chopped scallion pieces adding a fresh contrast. The bowl is placed on a soft green cloth napkin, and the background has a white marbled texture with a small white bowl of salt and a plate of green scallions blurred out behind the main bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Sauce Ready

Mix the kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds in a small bowl. This sauce is where the magic starts—it ties all the flavors together, so set it aside while you cook the rest.

Step 2: Sauté Your Aromatics

Heat the oil over medium heat in your wok or skillet, then add minced garlic and chopped green onions. Cook for 2-3 minutes until fragrant but not browned—the aroma will fill your kitchen and get your appetite going.

Step 3: Veggie Time

Turn the heat up to high and add diced carrots and mushrooms. Stir-fry them quickly for 2-3 minutes so they’re tender but still hold a bit of crunch—overcooking here can make the texture soggy, so keep an eye on them!

Step 4: Bring in the Kimchi and Protein

Add chopped kimchi and vegan sausages (if using), stirring for another 2 minutes. This step lets the kimchi warm up and infuse the other ingredients. The smell here? Pretty irresistible.

Step 5: Add the Rice and Sauce

Next, toss in your cold cooked rice and pour the sauce over everything. Mix it thoroughly so the rice absorbs that beautiful, spicy, tangy sauce.

Step 6: Stir-Fry for the Finish

Sauté for another 3-5 minutes on high heat, stirring often—this is when the rice crisps up slightly, getting those lovely bits of char that I adore. If you’re like me, you’ll want just a bit of that charred texture for contrast.

Step 7: Serve it Up

Lastly, garnish with extra green onions and a sprinkle of sesame seeds. Serve hot and watch it disappear—this is your new go-to comfort dish!

Top Tip

Over the years of making kimchi fried rice, I’ve picked up a few nuggets that make the difference between “just okay” and truly delicious.

Use Day-Old Rice: I always use rice that’s been in the fridge overnight—it fries up perfectly without getting mushy.
Don’t Overcrowd the Pan: Keeping enough space helps everything fry evenly rather than steam.
High Heat is Your Friend: Cooking on high heat crisps the rice and intensifies flavors, just like at your favorite takeout spot.
Adjust the Spice: Taste as you go and tweak the gochujang amount. You want a kick—not a punch in the face!

How to Serve Kimchi Fried Rice Recipe

Garnishes

I always top my kimchi fried rice with extra chopped green onions and toasted sesame seeds for crunch and freshness. Sometimes, I add a fried egg with a runny yolk because, honestly, everything’s better with an oozy egg on top!

Side Dishes

Pair it with simple cucumber kimchi or some steamed greens like bok choy or spinach dressed with sesame oil. A light miso soup also balances the meal beautifully and soothes the palate.

Creative Ways to Present

For special dinners, I like to serve kimchi fried rice in individual small bowls topped with a perfectly fried egg, a drizzle of sriracha, and a side of pickled radish. It makes the meal feel festive without extra work.

Make Ahead and Storage

Storing Leftovers

Leftover kimchi fried rice keeps well in an airtight container in the fridge for up to 3 days. When you reheat it, the flavors deepen even more, which I find makes the second-day meal just as tasty.

Freezing

I’ve frozen kimchi fried rice successfully by portioning it into freezer-safe containers. When thawed and reheated, it retains good texture and flavor—just make sure to reheat gently to avoid drying it out.

Reheating

The best way I’ve found to reheat is in a hot skillet with a tiny splash of oil to bring back the crispiness. A quick stir-fry heats everything evenly and revives those delicious fried edges.

Frequently Asked Questions:

Can I use freshly cooked rice for kimchi fried rice?

Freshly cooked rice tends to be too moist, which can make your fried rice clump together and become soggy. For best results, use day-old rice that has been refrigerated—it fries up nicely and gets a better texture.

How spicy is this kimchi fried rice recipe?

The spiciness mainly comes from the gochujang and kimchi. You can easily adjust the heat by adding less gochujang or choosing milder kimchi. The sauce is designed to balance spicy, tangy, and slightly sweet flavors for a pleasant heat level.

Can I make kimchi fried rice vegan?

Absolutely! By skipping the optional vegan sausages or using plant-based alternatives, and ensuring your kimchi doesn’t contain any fish sauce or shrimp paste, this recipe can be fully vegan and still delicious.

What can I serve with kimchi fried rice?

Kimchi fried rice pairs beautifully with simple sides like steamed or stir-fried greens, cucumber kimchi, or a light miso soup. Garnishing with a fried egg or toasted sesame seeds also elevates the dish nicely.

Final Thoughts

This Kimchi Fried Rice Recipe holds a special place in my kitchen because it combines simplicity with bold flavors in such a satisfying way. I hope you find as much joy making it as I do—whether for a quick dinner or a comforting feast. Give it a try, tweak it your way, and enjoy every spicy, savory bite!