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Easy Kimchi Fried Rice

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A flavorful Korean-inspired fried rice dish made with tangy kimchi and rich kimchi juice. This quick and comforting meal is perfect for using up leftovers like day-old rice and is easily customizable with various proteins and vegetables.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Korean
  • Diet: Halal

Ingredients

1 cup kimchi, cut into thumbnail-sized pieces

150 g (5.3 oz) protein of choice, cut into thumbnail-sized pieces

1 pack enoki mushrooms (optional, 200 g, 7 oz), root removed, rinsed and drained

3 cups steamed white short/medium‑grain rice

4 extra‑large eggs, cooked sunny‑side up or to preference

½ teaspoon minced garlic

¼ cup kimchi juice

½ tablespoon sesame oil

½ tablespoon cooking oil

1–2 tablespoons roasted sesame seeds, for garnish

½ stalk green onion (optional), thinly sliced

Shredded roasted seasoned seaweed (optional)

Instructions

  1. Preheat a pan or wok over medium-high heat, add cooking oil, and spread it evenly.
  2. Stir in the minced garlic for about 10 seconds.
  3. Add protein of choice and cook until it’s halfway done.
  4. Add kimchi and stir until it’s about 80% cooked.
  5. (Optional) Toss in enoki mushrooms and cook briefly.
  6. Reduce heat to medium–medium-low and stir in the rice and kimchi juice thoroughly.
  7. Drizzle in the sesame oil, mix, then remove from heat.
  8. Plate the fried rice, garnish with sesame seeds, green onions, and seaweed if using, then top with an egg.

Notes

  • Use day-old or cooled rice for best texture and to avoid mushiness.
  • Customize by using proteins like Spam, canned tuna, or tofu.
  • Add vegetables like carrots, zucchini, or mushrooms for variety.
  • Store leftovers in an airtight container for 3–4 days.
  • Reheat by pan-frying with a bit of oil for crispy rice.

Nutrition

Find it online: https://savorymomskitchen.com/easy-kimchi-fried-rice/