Name: Kimchi Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 tbsp oil; 2 cloves garlic, minced; 1/4 cup chopped green onions; 3-4 cremini mushrooms, finely diced; 1 small carrot, finely diced; 1 cup kimchi, chopped; 1/2 cup chopped vegan sausages (optional); 2 cups cooked white rice; 3 tbsp kimchi brine; 1 tbsp gochujang; 1 tsp sugar; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds

There’s something deeply satisfying about a warm, flavorful bowl of fried rice that’s got a bit of a kick and wonderful layers of texture. This Kimchi Fried Rice Recipe is exactly that—a simple, savory meal that bursts with fermented tang and a hint of spice, making it a kitchen favorite I always come back to.

A black wok filled with a pile of orange-red fried rice mixed with small pieces of light brown onions and green herbs, showing a moist and slightly shiny texture, with a metal spatula resting inside on the right side. The wok sits on a soft, textured green cloth. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kimchi Fried Rice Recipe
Top Tip
How to Serve Kimchi Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kimchi Fried Rice Recipe

Why You'll Love This Recipe

I honestly think kimchi fried rice is one of those dishes that makes you feel like you’re treating yourself without a ton of effort. I love how this recipe balances savory, spicy, and tangy all in one skillet. Plus, it’s super adaptable, so it’ll fit your pantry and tastes.

Simple ingredients: You likely have most of what you need already, and it works well with leftovers.
Fast & flavorful: Perfect for busy weeknights when you want something satisfying but quick.
Customizable spice level: You control how bold or mild it gets, with easy adjustments.
Vegetarian and vegan-friendly options: No need to compromise on taste if you skip the sausage or swap it out.

Ingredients & Why They Work

Every ingredient here plays its part in building flavor and texture harmony. The kimchi gives it that signature tangy punch, while mushrooms and carrots add bite and balance. The sauce ties it all together with a spicy, savory depth.

Flat lay of two cloves of fresh garlic, a small bunch of chopped green onions, three cremini mushrooms whole and clean, one small vibrant orange carrot, a small white ceramic bowl of chopped kimchi, a small white ceramic bowl with sliced vegan sausages, a simple mound of cooked white rice, a small white ceramic bowl containing bright red gochujang paste, a small white ceramic bowl with kimchi brine, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil: A neutral oil helps sauté ingredients without overpowering flavors.
Garlic: Adds fragrant warmth that brightens the dish.
Green onions: Freshness with just a hint of sharpness.
Cremini mushrooms: Earthy notes and meaty texture that complement kimchi well.
Carrot: Adds a slight sweetness and crunch to contrast the tangy kimchi.
Kimchi: The star ingredient—fermented, spicy, and umami-rich.
Vegan sausages (optional): Great if you want to add some protein and heartiness.
Cooked white rice: Day-old rice works best for the right texture.
Kimchi brine: Intensifies that signature tang.
Gochujang: Korean chili paste that brings smoky heat and depth.
Sugar: Balances the acidity and spice.
Toasted sesame oil: Adds a nutty aroma that rounds out flavors.
Toasted sesame seeds: Provide lovely little bursts of crunch and flavor when sprinkled on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I adore tweaking this kimchi fried rice depending on what I have on hand or how hungry I am. You can easily swap in tofu, use different veggies, or dial up the heat with extra gochujang. This recipe is your playground.

Variation: I sometimes toss in diced firm tofu instead of vegan sausage, which soaks up the sauce beautifully and makes it more substantial.
For a milder version: Cut down the gochujang to half or just add a teaspoon of it; you can always add more later if you want.
Add greens: Chopped spinach or bok choy stir-fried in at the end makes it even more vibrant and nutritious.

Step-by-Step: How I Make Kimchi Fried Rice Recipe

A close-up of a white bowl filled with bright orange fried rice mixed with small pieces of vegetables and mushrooms. The rice grains look soft and slightly shiny, with some white sesame seeds sprinkled on top. On top of the rice, there are small green chopped scallion pieces adding a fresh contrast. The bowl is placed on a soft green cloth napkin, and the background has a white marbled texture with a small white bowl of salt and a plate of green scallions blurred out behind the main bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Flavors & Sauce

Start by mixing together the sauce ingredients in a small bowl—kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds. This combo packs a punch and gives the fried rice that deep, complex flavor. Set it aside so everything’s ready when the veggies are cooked.

Step 2: Sauté the Aromatics

Heat 2 tablespoons of oil in a wok or heavy skillet over medium heat. Toss in minced garlic and chopped green onions, then sauté for about 2-3 minutes until fragrant but not browned. This step builds your flavor base, so don’t rush it!

Step 3: Cook the Vegetables

Crank the heat to high, then add your finely diced carrots and mushrooms. Stir-fry for 2-3 minutes—the goal is tender-crisp veggies with a bit of snap, not mush. This keeps texture lively and prevents the dish from getting soggy.

Step 4: Add Kimchi, Sausages, and Rice

Stir in the chopped kimchi and vegan sausage (if using). Cook for an additional 2 minutes so the kimchi softens just a bit and releases its tangy aroma. Then fold in the day-old cooked rice, breaking up any clumps gently. Mix everything well to combine.

Step 5: Toss in the Sauce & Stir-Fry

Pour the sauce over the rice mixture and toss quickly to coat everything evenly. Let it stir-fry over medium-high heat for another 3-5 minutes, allowing the rice to soak up all that flavor. If you like a bit of char and extra texture, let it sit for a moment without stirring—just watch closely so it doesn’t burn.

Step 6: Garnish and Serve

Finish with an extra sprinkle of green onions and toasted sesame seeds. Serve hot—trust me, it’s best enjoyed fresh off the stove!

Top Tip

Having made kimchi fried rice countless times, I’ve learned that a few little tricks really bring the dish to life. Watch the heat, use day-old rice, and don’t skimp on the kimchi brine in your sauce—these steps ensure your fried rice hits the perfect balance of flavor and texture every time.

Use Day-Old Rice: Freshly cooked rice is too moist and clumps together; refrigeration overnight dries it out to the perfect consistency.
High Heat Stir-Fry: Cooking quickly over high heat adds a smoky, charred flavor that elevates this humble dish.
Don’t Overcook Veggies: Keeping your carrots and mushrooms slightly crunchy adds essential texture contrast.
Adjust Spicy and Tangy to Taste: Feel free to add extra kimchi brine or gochujang gradually—it’s easy to overdo, so taste as you go.

How to Serve Kimchi Fried Rice Recipe

Garnishes

I always top mine with extra sliced green onions and a scatter of toasted sesame seeds—they add freshness and a little crunch. Sometimes, a fried egg on top is the ultimate comfort touch, with that runny yolk stirring into every bite.

Side Dishes

Kimchi fried rice pairs wonderfully with light, crisp sides like a simple cucumber salad or steamed broccoli. For a full Korean-inspired meal, I love serving it alongside some japchae noodles or a bowl of miso soup.

Creative Ways to Present

For gatherings, I’ve served kimchi fried rice in mini bell pepper halves or lettuce cups—they make for fun, bite-sized servings. Pressing the fried rice into molds for neat portions can also make this casual dish look more polished when entertaining.

Make Ahead and Storage

Storing Leftovers

Leftover kimchi fried rice stores well in an airtight container in the fridge for up to 3 days. I make sure it cools completely before sealing to keep that texture vibrant and avoid sogginess.

Freezing

Freezing works too—portion it out first so you can thaw only what you need. When frozen, it keeps nicely for up to a month. I usually reheat from frozen in a skillet over medium heat, adding a splash of water to loosen it up.

Reheating

Stir-frying leftover kimchi fried rice works best to revive its crisp texture—add a touch of oil and heat in a pan until warmed through. Microwaving is fine but can yield a soggier result, so I prefer stove-top reheating.

Frequently Asked Questions:

Can I use freshly cooked rice for kimchi fried rice?

It’s best to use day-old rice because fresh rice tends to be too moist and sticky, which makes it clump and get mushy when stir-fried. If you only have freshly cooked rice, spread it out on a tray to cool and dry a bit before using.

How spicy is this Kimchi Fried Rice Recipe?

The spiciness mainly comes from gochujang paste and the kimchi itself. You can easily adjust the heat by reducing the gochujang or choosing milder kimchi varieties. It’s flexible enough that you can make it as mild or spicy as you like.

Can I add meat or other proteins?

Absolutely! If you’re not vegan or vegetarian, cooked bacon, chicken, or seafood pair wonderfully. The recipe also suggests vegan sausages as a delicious plant-based protein option. Feel free to get creative with what you have.

What’s the best pan to use for making kimchi fried rice?

A wok or a large non-stick skillet works best because they allow high heat cooking and easy stirring. Using a wide pan helps the rice spread out, promoting even cooking and that nice slight char many love in fried rice.

Final Thoughts

This Kimchi Fried Rice Recipe is one of those dishes that feels like a warm hug after a long day. It’s cozy, quick to prepare, and packed with bold flavors I never get tired of. I’m excited for you to try it out and make it your own—it really is a fun, flexible recipe that brings a little glimpse of Korean home cooking right into your kitchen.