Kimchi fried rice is the single best reason to always keep a jar of kimchi in the fridge. It comes together in under 15 minutes, uses up rice you already have, and gets better the more well-fermented your kimchi is.

Don’t have kimchi yet? Start with our easy kimchi recipe — the tangier your kimchi, the better this dish tastes.

A well-heated cast iron skillet (paid link) works great for this — it gets hot enough to properly crisp the rice, something a nonstick pan often struggles with.

Ingredients

• 2 cups cooked, day-old rice
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 1 tbsp gochujang (optional, for extra heat)
• 2 green onions, sliced
• 2 tbsp neutral oil
• 1 clove garlic, minced
• 1-2 fried eggs, for serving
• Sesame oil and sesame seeds, to finish

Step-by-Step

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and chopped kimchi, and stir-fry for 2-3 minutes until fragrant.
3. Add the rice, breaking up any clumps, and stir-fry for 4-5 minutes until it starts to crisp in spots.
4. Stir in the kimchi juice and gochujang if using, and cook 1-2 more minutes.
5. Top with green onions, a drizzle of sesame oil, sesame seeds, and a fried egg. Serve hot.

Tips for the Best Kimchi Fried Rice

• Use day-old rice. Fresh rice is too moist and turns mushy — cold, dried-out leftover rice fries up much better.
• Don’t skip the kimchi juice — it adds tang and color that chopped kimchi alone doesn’t.
• Well-fermented kimchi works best — an older, tangier jar actually improves this dish.

Variations Worth Trying

This recipe is forgiving and easy to riff on. A spoonful of gochujang gives it extra heat and a deeper red color. Diced carrots, peas, or leftover roasted vegetables stir in easily alongside the rice. For a heartier version, add a fried egg per person instead of splitting one or two, or fold in cubed tofu for extra protein. Day-old white rice is the classic base, but leftover brown rice or even cooked quinoa works in a pinch — just expect a slightly different texture.

FAQ

Can I add meat?

Yes — diced Spam, bacon, or leftover chicken all work well. Cook it first, then add the kimchi and rice.

Is this vegetarian?

It can be — just use vegan kimchi and skip the egg, or keep the egg for a vegetarian (not vegan) version.

What kind of rice works best?

Day-old, cold rice fries up best — freshly cooked rice holds too much moisture and turns mushy. Short or medium-grain white rice is traditional, but any leftover rice will work.

How do I make it spicier?

Add an extra spoonful of gochujang or a splash of the kimchi’s own brine — both add heat without needing extra chili flakes.

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Save this recipe on Pinterest for your next jar of kimchi.

Related: Easy Kimchi Recipe · Vegan Kimchi · More Ways to Use Your Ferments