Kimchi Fried Rice

Made with leftover short-grain rice and spicy kimchi (and its pungent juices!), kimchi fried rice is a filling, homey and umami-packed Korean dish. Ginger, garlic, onion, green onion and carrots add more flavor, texture and sweetness, and a fried egg, cooked your way, is the crown on each serving. Make this kimchi fried rice recipe as a quick and easy weeknight meal or, better yet, make a large batch for the freezer. Reheat it with other add-ins—mushrooms, protein or even more kimchi—top it with an egg, and you have a full-flavored entree, side dish or snack.

What is kimchi?

The most familiar kimchi is a spicy, red, fermented Korean side dish made with Napa cabbage, lots of salt, and a fiery red paste of Korean chili flakes, salted and fermented shrimp, rice flour, garlic, ginger, onions and a touch of sugar. After adding green onion and carrots to the mix, it gets packed into a jar to ferment in the fridge. Depending on how you use it, it can be a pungent condiment, side dish or seasoning.

But there is a vast world of kimchi. White kimchi can be made without chili flakes. Other vegetables can be used, including different types of cabbage, cucumbers and daikon radish. You can eat kimchi in various stages of fermentation. For instance, kimchi that hasn’t started fermenting yet is deliciously brash with a crisp texture, and can be eaten immediately after seasoning. As kimchi ferments and ripens, the texture slowly softens, and the flavors meld into something much more complex. Keep your kimchi long enough, and it will mature into something fizzy and funky. That’s the best time to use it for cooking.

Kimchi has health benefits, too. It contains healthy probiotics, which may reduce inflammation and strengthen your gut microbiome. You can find kimchi in the refrigerated section of supermarkets and Asian markets. Kimchi shops, if you’re lucky enough to have one near you, carry a larger variety. Note that not all kimchi is vegetarian; some contain salted fermented shrimp or fish sauce. Check the label if it’s a concern.

Kimchi Fried Rice Ingredients

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• Rice: As with most fried rice recipes, leftover rice is best. Because it’s dried out a bit, it’s less likely to clump together when stir-frying. If you don’t have any on hand, make fresh rice and spread it on sheet pans to let it cool before stir-frying it.
• Kimchi: Cabbage kimchi is the signature flavor of this spicy fried rice. It’s an umami bomb of salty, savory and sour flavors. Although kimchi at any stage will be delicious, use well-fermented kimchi for fried rice.
• Kimchi juice: Don’t throw out the kimchi juice! Like fermented cabbage, kimchi juice is full of spicy, sour flavor. Think of it like pickle juice, which can be used for other purposes.
• Aromatics: Onions, green onions, gingerroot and garlic are essential aromatics in many Korean dishes. Both onions and green onions bring texture and a subtle sweetness, while the green onions also add freshness and color. Smaller, slender green onions are sweeter and more delicate than larger ones. Fresh ginger and garlic add another layer of fragrance and flavor.
• Carrots: Matchstick carrots add a punch of color, a touch of sweetness and a crisp texture to this mostly soft dish.
• Soy sauce: Soy sauce seasons the sauce with more complexity and umami. We like to use reduced-sodium soy sauce to keep the salt content in check.
• Sesame oil: Sesame oil (look for toasted or roasted) provides a rich, nutty flavor and fragrance. It’s used more to flavor a dish than for cooking.
• Eggs: Many fried rice recipes incorporate scrambled eggs. In kimchi fried rice, a fried egg makes a welcoming, cheery topper. You can cook the egg to your desired doneness, but we recommend one with a soft yolk that spills into the rice and coats it with a layer of richness.
• Optional toppings: Nori and black sesame seeds add flavor and texture to the dish. Nori, or dried seaweed, provides more umami and a delicate ocean taste (but not fishiness). They’re crispy at first but soften and get chewy as they sit. Since you only need a small amount, use the individual-size roasted seaweed snacks. Black sesame seeds provide a crunch and a striking contrast in color to the rice and egg. Asian markets sell sesame seeds in canisters or bags at a fraction of the price of the small jars at regular supermarkets.

Directions

Step 1: Make the fried rice

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In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the onion and cook, stirring, until it’s tender, for two to four minutes.

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Add the kimchi, carrots, kimchi juice, garlic and ginger, and cook for two minutes longer.

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Add the rice, green onions, soy sauce and sesame oil and heat them through, stirring frequently.

Editor’s Tip: Break up any clumps of rice with damp hands before adding it to the pan. Use a nonstick skillet since rice and eggs are both notorious for sticking to stainless steel pans. If you cook the kimchi with the onions, you can get some caramelization on the kimchi, which will add more flavor to the final dish. If you like bits of crispy rice for more texture, gently press the rice into a layer in the pan, let it cook undisturbed until the bottom gets a little crispy, then break it up so the crispy bits are mixed with the softer rice.

Step 2: Fry the eggs

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In another large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Break the eggs, one at a time, into the pan, and reduce the heat to low. Cook the eggs to your desired doneness, turning them after the whites are set if desired. Serve the fried eggs over the rice.

Editor’s Tip: To save yourself from washing another skillet, dole out portions of fried rice into bowls or plates, then wipe the pan clean. Proceed with frying the eggs.

Step 3: Garnish the rice

If desired, sprinkle the kimchi fried rice with nori, sesame seeds and additional green onion.

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Recipe Variations

• Add extra vegetables: For extra nutrition, add enoki mushrooms, frozen peas or greens like bok choy, spinach or Swiss chard.
• Add some Spam: Spam was introduced to Korea during the Korean War and is still popular in Korean dishes. Dice the Spam, then cook it in a bit of oil until it’s crispy. Add the onions and proceed with the recipe. You can also add bacon!
• Wrap the rice in an omelet: Make the Korean take on Japanese omurice, or fried rice wrapped in an omelet. Beat an egg with a pinch of salt and pepper, and cook it in a small amount of oil in a nonstick pan to form a thin round omelet. Carefully line a bowl (one that fits one portion of rice up to the rim) with the omelet. Add the rice to the bowl on top of the omelet, gently packing the rice down. Fold the excess omelet over the rice so that the rice is completely covered. Place a plate over the top of the bowl, then invert the bowl so the rounded side is facing up. Carefully lift the bowl off. Drizzle the omelet with ketchup.

How to Store Kimchi Fried Rice

Leftover rice doesn’t last long in the fridge and must be stored properly. Within two hours of cooking, cool the rice, transfer it to a zip-top bag or an airtight container and refrigerate it.

Can you freeze kimchi fried rice?

Yes, you can freeze kimchi fried rice. Store the cooled rice in zip-top bags, pressing out as much air as possible. Press the bag flat so you can stack it in the freezer (a flat bag will also thaw faster). Pack smaller bags of rice if you’re serving only one or two portions at a time.

How long does kimchi fried rice last?

You can store kimchi fried rice in the fridge for up to four days and in the freezer for up to three months.

How do you reheat kimchi fried rice?

It’s best to reheat kimchi fried to an internal temperature of at least 165°F before eating. If you reheat frozen fried rice, thaw it in the refrigerator overnight.

• Microwave: Transfer the fried rice to a microwave-safe bowl. Sprinkle some water over the rice. Cover the bowl with a damp paper towel and microwave the rice, stirring once or twice, until it’s hot.
• Stovetop: Heat a little oil in a nonstick pan over medium heat. Spread the fried rice in the pan and sprinkle it with some water. Stir the rice occasionally, breaking up clumps, until it’s hot.
• Oven: Put the fried rice into an oven-safe baking dish and sprinkle it with water. Cover and bake the rice, stirring occasionally, until it’s hot. This method is best for reheating a large amount of fried rice.

Kimchi Fried Rice Tips

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What’s the best rice for kimchi fried rice?

Most Korean recipes use short or medium-grain rice, which is stickier than regular white rice. Be sure to use Asian short-grain rice, often labeled as sushi rice, and not Arborio or bomba rice.

What’s the best way to fry an egg?

The best way to fry an egg depends on how you like your eggs. The basics are the same: Heat oil or butter in a nonstick skillet over medium heat. Crack the egg into the pan, allowing space between each egg if cooking more than one. Reduce the heat to low. Once the white sets, swirl the pan gently to ensure the egg isn’t sticking to the pan. If it is sticking, gently run a rubber spatula under the bottom of the egg to loosen. Then proceed cooking it to your preferred doneness.

What can you serve with kimchi fried rice?

Kimchi fried rice is often served alone. However, it can be paired with other Korean dishes, such as bulgogi, Korean spinach salad or wontons.

How should you store kimchi?

It’s best to store kimchi in a glass jar. Plastic containers can be porous, allowing the odor to seep through more easily, stinking up your fridge. I wrap my jars of kimchi in two layers of plastic bags. Some Korean families dedicate small refrigerators solely to kimchi!

Kimchi can go bad if the veggies sit above the kimchi liquid. It will start to taste rancid or “off,” and may even turn slimy and moldy. Make sure the kimchi stays submerged in the kimchi juice. Press it down firmly, packing it until it’s covered by the liquid. If some kimchi peeks out, take some out and eat it! Use any opened jars of kimchi within six months.