Kimchi Fried Rice

This easy kimchi fried rice (Kimchi Bokkeumbap) is a quick one pan dinner I make with well-aged kimchi, cold day-old rice, and a short gochujang sauce that tastes incredibly delicious. It takes only 15 minutes to have it ready on the table and turns a nearly empty fridge into a satisfying meal for my family.

Recipe by Maggie Zhu on July 6, 2026

Prep time: PT10M

Cook time: PT5M

Rating

5 stars (5 reviews)

Keywords

home style

Ingredients

2 tablespoons vegetable oil (, divided )
1 cup kimchi (, chopped)
1/2 yellow onion (, large diced)
2 green onions (, bias sliced, greens & whites separated)
3 cups leftover cooked rice ((*Footnote 1))
1 cup frozen vegetables
1 teaspoon sesame oil
Fried egg ((optional))
Shredded crispy seaweed sheet ((optional))
1/4 cup kimchi juice
1 tablespoon gochujang
2 teaspoons sesame oil
1/2 teaspoon soy sauce
1/2 to 1 teaspoon sugar ((Optional) (*Footnote 2))

Cuisine

Korean

Steps

Before chopping the kimchi, squeeze out the excess juice into a small bowl. If it is less than 1/4 cup, add some juice from the kimchi jar.
Combine the rest of the sauce ingredients in the bowl with the kimchi juice. Mix until the gochujang is incorporated, mashing it against the bowl to break it up.
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add the kimchi, onions, and whites of the green onions. Stir fry for 30 seconds to release the fragrance.
Break apart the rice and add it to the pan. Drizzle in the remaining 1 tablespoon of vegetable oil. Stir, chopping the rice into separated grains as you cook. Cook and stir occasionally, until the rice begins to crackle, 1 to 2 minutes.
Add the vegetables and the sauce. Stir to incorporate the sauce so all the grains are evenly coated. Let the rice cook for another minute or so to crisp up the bottom. Turn to low heat and taste the dish. Adjust seasoning by adding a little sugar, if the rice tastes too spicy or sour to you. (*Footnote 2)
Turn off the heat, then add the sesame oil and green onion tops. Toss to mix well. Serve hot topped with a fried egg and shredded seaweed, if using.

Nutitrion

Serving Size: 1 serving
Calories: 277 kcal
Carbohydrates: 46.3 g
Protein: 5 g
Fat: 7.2 g
Saturated Fat: 1.2 g
Sodium: 247 mg
Sugar: 2.5 g

Reviews

Mary on 2022-07-19 (5 stars):
I absolutely love this recipe. Thank you so much! Can’t wait for your new cookbook to come out. It’s already on order
Gabby on 2022-01-09 (5 stars):
Fantastic! I worked at a restaurant that served kimchi fried rice and this is LEAPS and BOUNDS better. I deviated a little and added some pickled radish & spinach - definitely recommend.
Patrick Charles Easley on 2020-02-04 (5 stars):
I feel like I should've left a positive comment on this years ago. This has been my go to recipe for YEARS when I feel that I haven't been eating enough veggies or protein. Thanks!
Kathleen | Hapa Nom Nom on 2015-09-25 (5 stars):
I make a breakfast fried rice of my own, but I've never combined it with kimchi. It's something i've been wanting to try for awhile now and your photos are so enticing, I'm just going to have to give it a try the next time I make a quick kimchi.
Nami | Just One Cookbook on 2013-09-24 (5 stars):
Wow, your kimchi fried rice with eggs on top... look awesome. I like to break the egg yolk and eat with rice. My kids don't really like kimchi so I haven't really cooked this for them, but I should slowly introduce this delicious dish! Pinned!