Kimchi fried rice is a popular Korean dish that combines cooked rice with kimchi and other ingredients. Kimchi is a traditional Korean fermented vegetable dish, usually made with napa cabbage and a variety of seasonings, including chili pepper, garlic, ginger, and salt. It has a spicy, tangy, and slightly sour flavor.

To make kimchi fried rice, cooked rice is stir-fried with chopped kimchi, along with other ingredients such as vegetables, protein (like diced meat, tofu, or shrimp), and seasonings like soy sauce, sesame oil, and sometimes gochujang (Korean red chili paste). The result is a flavorful and spicy dish with a mix of textures from the rice, kimchi, and other ingredients.

Kimchi Fried Rice

Recipe by caion


Prep time


Cooking time



Kimchi fried rice is often served as a quick and satisfying meal, and it’s a great way to use up leftover rice and kimchi. It can be customized according to personal preferences, allowing for variations in the choice of vegetables, protein, and level of spiciness. It’s a beloved comfort food in Korean cuisine and has gained popularity in various parts of the world due to its delicious and unique flavors.


  • 2 cups cooked and cooled white rice (leftover rice works best)

  • 1 cup chopped kimchi (squeezed to remove excess liquid)

  • 1/2 cup diced vegetables (carrots, bell peppers, peas, corn, etc.)

  • 1/2 cup diced protein (chicken, pork, tofu, shrimp, etc.)

  • 2-3 cloves garlic, minced

  • 1 tablespoon vegetable oil

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon gochujang (Korean red chili paste), optional for extra spiciness

  • 1 green onion, sliced (for garnish)

  • Sesame seeds (for garnish)

  • Salt and pepper to taste


  • Heat the vegetable oil in a large pan or wok over medium-high heat.
  • Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add the diced protein and cook until it’s almost fully cooked. If you’re using tofu, you can add it later in the process since it’s already cooked.
  • Push the protein to one side of the pan and add the diced vegetables to the other side. Stir-fry the vegetables until they’re slightly softened.
  • Add the chopped kimchi to the pan and stir-fry everything together for a few minutes. This will help the flavors meld.
  • If using gochujang, add it to the pan and mix it in with the other ingredients.
  • Add the cooked rice to the pan and break up any clumps. Mix everything thoroughly to combine.
  • Drizzle the soy sauce and sesame oil over the rice. Stir-fry for a few more minutes, allowing the flavors to develop.
  • Taste and adjust the seasoning with salt and pepper as needed. Keep in mind that the kimchi itself is already quite flavorful.
  • If you’re using tofu, gently fold it into the fried rice at this stage to avoid breaking it apart too much.
  • Once everything is heated through and well combined, remove the pan from heat.
  • Serve the kimchi fried rice in bowls, garnished with sliced green onions and sesame seeds.

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