Kimchi Fried Rice
Instead of ordering take-out from your local Korean place, make this homemade Kimchi Fried Rice instead! Basmati rice is made flavorful as can be with ingredients like fresh ginger, soy sauce, garlic, and of course plenty of kimchi. Ready in under 30 minutes, this is sure to be your new favorite fried rice recipe!
Kimchi Fried Rice
Is kimchi the most pleasant smelling veggie in the world? No, probably not. Spicy fermented cabbage may not be known for it’s aromatic pleasantries, but it is known for being crazy delicious AND so good for your gut! When kimchi is enjoyed on its own, it’s a great snack. However, it’s absolutely at its best when cooked in this easy fried rice recipe. This recipe showcases the kimchi by complimenting it, not overpowering it!
Due to the typical spicy nature of kimchi, this isn’t a side dish you want to serve to any little ones. Unless, of course, you have one of those rare kids who eats spicy food! In my house, I usually make this as a fun date night side dish, or for when I have adult friends coming over. Kimchi is a bit of an acquired taste, but for those of us who have acquired that taste, this fried rice makes it even more delicious than ever.
The best part is, kimchi fried rice is so very easy to make! Like any good fried rice recipe, it’s all about making that cooked rice flavorful and tossing in all the fun, tasty additions. And while you may read the term “fried rice” and think unhealthy, I’d like to challenge that preconceived notion by listing off some ingredients that might change your mind. This rice recipe is complete with edamame, carrots, bell pepper, and of course kimchi!
How to Make Kimchi Fried Rice
With just 15 minutes of prep and about 10 minutes of actual cook time, this fried rice recipe is a real cinch to whip up in just a few simple steps.
- Cook the rice. Cook the basmati rice according to package instructions and set aside.
- Sautè the veggies. Heat the oil in a large non-stick skillet and add garlic, ginger, vegetables, and edamame. Sauté over high heat, stirring regularly, for 5 minutes or until vegetables begin to brown.
- Add more ingredients. Reduce heat to medium. Add the kimchi, cooked rice, soy sauce, and sesame oil, then mix to combine all the ingredients. Continue cooking for 5 minutes.
- Fry the eggs. During that time, in a non-skillet, fry 4 eggs.
- Enjoy! Serve in a bowl top with eggs, sesame seeds, and green onions.
You can keep your leftover kimchi fried rice in an airtight container in the fridge for up to 5 days. You can also freeze it, but omit the fried eggs on top. Fried eggs definitely don’t freeze well! In the freezer, your fried rice will stay fresh for about 3 months.
What is kimchi?
Kimchi is a lightly spiced traditional Korean sauerkraut made from lacto-fermented vegetables. It usually contains nappa cabbage, daikon radish, and carrots as base vegetables. Garlic, ginger, and Korean chili (gochugaru) are added for taste. In Korea, kimchi is served with almost every meal. It serves both as an accompaniment and a condiment.
Is kimchi fried rice spicy?
The spiciness of your kimchi will determine the overall spiciness of the fried rice. If your kimchi is mild, your dish won’t be too spicy. If you buy a spicier kimchi, that’ll definitely increase the heat of this fried rice recipe. If you really want extra spice, consider stirring in some gochujang! Gochujang is a Korean fermented chili paste that’ll definitely bring some heat to this fried rice, and it compliments kimchi very well.
Here are just a few more of my favorite take out inspired recipes!
- Hibachi Fried Rice
- Easy Shrimp Fried Rice
- Quick Korean Cucumber Kimchi
- Hibachi Chicken
- Spicy Singapore Noodles (Singapore Chow Mei Fun) VIDEO
Get the Recipe: Kimchi Fried Rice Recipe
- 3 cups cooked basmati rice
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tsp freshly grated ginger
- 2 carrots diced
- 1 green bell pepper diced
- 1 cup edamame
- ½ cup kimchi, chopped
- 3 tbsp sodium soy sauce
- 1 tsp sesame oil
- 4 fried eggs
- 2 green onions, thinly sliced
- Sesame seeds for garnish
- Cook rice according to package instructions; set aside.
- Heat the oil in a large non-stick skillet and add garlic, ginger, vegetables, and edamame.
- Sauté over high heat, stirring regularly, for 5 minutes or until vegetables begin to brown.
- Reduce heat to medium, add the kimchi, cooked rice, soy sauce, and sesame oil, then mix to combine all the ingredients. Continue cooking for 5 minutes.
- During that time, in a non-skillet, fry 4 eggs.
- Serve in a bowl top with eggs, sesame seeds, and green onions.