Kimchi fried rice

There are days when nothing hits the spot like a big bowl of kimchi fried rice. It’s quick, hearty, and packed with flavor — spicy, tangy, smoky, and just a little bit addictive. This is my go-to recipe for busy weeknights, lazy weekends, or those moments when there’s “nothing to eat” but I know there’s rice in the fridge and a jar of kimchi hanging out in the back.

The best part? It’s endlessly adaptable. Whether you make it with bacon, tuna, or keep it simple with just kimchi and rice, this dish never disappoints.

Why I Love This Dish

Kimchi fried rice — or kimchi bokkeumbap — is one of those meals that makes you feel like you’ve pulled off a little kitchen magic. It takes the humblest of ingredients — rice, kimchi, and maybe a bit of protein — and transforms them into a dish that tastes like it came from your favorite Korean restaurant.

When my husband smells bacon and garlic sizzling in the pan, he already knows what’s coming, and he hovers around the kitchen like a kid. And yes, he insists there must be bacon, while I love slipping in mushrooms for an extra layer of texture.

Best Rice for Kimchi Fried Rice

Day-old rice is your best friend here. It’s drier and holds up better during stir-frying, giving you that perfect fried rice texture.

If you only have freshly cooked rice, no problem — just use a little less water when cooking it so it’s slightly drier, and let it cool for 5–10 minutes before tossing it into the pan.

The Secret to Amazing Flavor

Here’s the thing that makes great kimchi fried rice stand out: kimchi juice. That tangy, spicy liquid from the bottom of your kimchi jar adds an incredible depth of flavor.

If your kimchi isn’t very fermented yet and you can’t get enough juice, mix in a little gochujang for spice or even a splash of soy sauce for a milder version. Either way, don’t skip that liquid — it’s what ties everything together.

Ingredients You’ll Need (4 Servings)

• 1 cup kimchi, chopped into bite-sized pieces

• 150 g (about 5.3 oz) bacon, diced

• 3 cups steamed white rice, preferably day-old

• 1/4 cup kimchi juice (or less, plus a little gochujang or soy sauce if needed)

• 1/2 tsp minced garlic

• 1/2 tbsp sesame oil

• 1/2 tbsp cooking oil

• 4 eggs, cooked sunny-side up or however you like them

• 1–2 tbsp sesame seeds for garnish

• Optional add-ins: enoki mushrooms, sliced green onions, and shredded roasted seaweed

How to Make Kimchi Fried Rice

1. Start with the aromatics
   Heat your pan or wok over medium-high heat, add the cooking oil, and sauté the garlic for about 10 seconds.

2. Cook the bacon
   Add the diced bacon and stir until it’s about halfway cooked.

3. Add the kimchi
   Toss in the chopped kimchi and stir until it’s softened and about 80% cooked.

4. Optional: Add mushrooms
   If you’re using mushrooms, toss them in now and stir for a few seconds.

5. Mix in the rice and kimchi juice
   Turn the heat to medium and add the rice along with the kimchi juice. Stir well to combine so every grain of rice gets coated in that spicy, tangy goodness.

6. Finish with sesame oil
   Drizzle in the sesame oil, stir again, and remove the pan from the heat.

7. Serve and garnish
   Divide into bowls, top with a fried egg, sprinkle with sesame seeds, green onions, and a bit of seaweed. Dig in while it’s hot!

Tips for the Best Kimchi Fried Rice

• Use well-fermented kimchi – It’s more flavorful and gives the dish that signature tang.

• Don’t skimp on the kimchi juice – It’s the magic ingredient.

• Use medium-high heat – It keeps the rice from clumping and helps you get that slightly crispy texture.

• Fry the egg just right – A runny yolk mixes into the rice and creates a creamy sauce you’ll love.

• Taste before seasoning – Bacon and kimchi can be salty enough that you don’t need to add extra salt or soy sauce.

Serving Ideas

Kimchi fried rice is a meal all on its own, but here are some ways I like to round it out:

• A simple miso soup or clear Korean soup on the side.

• A few pieces of Korean seaweed snacks for crunch.

• A quick cucumber salad to cool things down.

• Pickled radish or other banchan if you have them on hand.

FAQs

Can I make it vegetarian?
Yes! Just skip the bacon and add mushrooms, tofu, or even a handful of edamame for protein.

What if my kimchi isn’t sour enough?
Add a splash of rice vinegar or a spoonful of gochujang to balance the flavors.

Can I use brown rice?
Definitely. The texture will be a bit different, but it works well, especially if the rice is a day old.

How do I make it less spicy?
Use less kimchi juice and skip the gochujang. You can even add a drizzle of soy sauce for extra umami without heat.

How do I store leftovers?
Cool the rice and store it in an airtight container in the fridge for up to 2 days. Reheat in a hot pan with a splash of water to bring it back to life.

Continue to Content

Yield: 4

Kimchi fried rice

Print

This classic Korean comfort dish is the perfect way to use leftover rice. Packed with bold, tangy kimchi, crispy bacon, and a drizzle of sesame oil, it’s a quick meal that’s as satisfying as it is flavorful.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 cup kimchi, chopped into small pieces
• 150 g (about 5.3 oz) bacon, cut into bite-sized pieces
• 1 pack enoki mushrooms (200 g / 7 oz), roots removed, rinsed, and drained (optional)
• 3 cups steamed short- or medium-grain rice, slightly cooled
• 4 eggs, cooked sunny side up (or your preferred style)
• ½ tsp minced garlic
• ¼ cup kimchi juice (or see note below for substitutes)
• ½ tbsp sesame oil
• 1 tbsp cooking oil
• 1 tbsp toasted sesame seeds (for garnish)
• ½ stalk green onion, thinly sliced (optional)
• Roasted seaweed strips (optional, for garnish)

Instructions

1. Heat a large pan or wok over medium-high heat. Add the cooking oil and swirl to coat the surface.
2. Stir in the garlic and sauté for about 10 seconds until fragrant. Add the bacon and cook until it’s halfway done.
3. Toss in the chopped kimchi and cook, stirring often, until it’s about 80% cooked through and slightly caramelized.
4. If using mushrooms, add them now and stir for a few seconds. Reduce the heat to medium-low.
5. Add the rice and pour in the kimchi juice. Stir everything together until the rice is evenly coated with the sauce and warmed through.
6. Drizzle with sesame oil and give it a final toss, then remove from the heat.
7. Scoop the fried rice onto plates or bowls, then garnish with sesame seeds, green onions, and seaweed strips if desired. Top each serving with a sunny side up egg for that irresistible finishing touch.

Notes

• For the best flavor, use kimchi that’s at least 2 weeks old. If your kimchi is fresh, mix ½ tsp rice vinegar into the kimchi juice for a tangier taste.
  
• Short on kimchi juice? Use 2 ½ tbsp kimchi juice and 1 tbsp gochujang, or for a milder version, substitute the gochujang with 1 tbsp soy sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 221Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 186mgSodium 342mgCarbohydrates 21gFiber 1gSugar 8gProtein 8g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

This kimchi fried rice is one of those dishes that’s simple enough for a quick weeknight dinner but flavorful enough to feel like a treat. It’s my favorite way to use up leftover rice and that jar of kimchi that’s starting to get extra tangy.

Every bite is a perfect mix of spicy, smoky, and savory — and if you top it with a runny egg, it feels downright indulgent. Make it once, and I guarantee it’ll become part of your regular rotation.

Also try these Rice recipes:-

• Chicken and Rice Soup
• Black Beans and Rice
• Caribbean Rice Porridge