Everyday KitchenSearch all recipes

Korean · Dinner

Kimchi Fried Rice

VegMedium

Diet: Veg · Vegan

Kimchi Fried Rice is a Korean dish. Use cold, safely stored rice for separate grains.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Medium
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Kimchi Fried Rice. The photograph includes nori and an egg topping not included in this recipe.
The photograph includes nori and an egg topping not included in this recipe. Representative photograph of Kimchi Fried Rice. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pan

Rice

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 3 min

  1. Heat oil from 25 ml neutral oil, 250 g kimchi, chopped, 100 g onion, chopped; fry onion 3 minutes and kimchi 3 minutes.

Rice · About 7 min

  1. Add 700 g cooked rice, promptly chilled, 50 ml kimchi brine, 15 ml soy sauce, 15 g gochujang, break up clumps and fry 5–7 minutes until rice reaches 74°C / 165°F.

    Check: Look for this result: rice reaches 74°C / 165°F.

Finish · About 1440 min

  1. Fold in 10 ml sesame oil, 20 g spring onions, 10 g sesame seeds and serve immediately. Use rice refrigerated within one hour and kept no longer than 24 hours.

Tips

  • Use cold, safely stored rice for separate grains.
  • Judge Kimchi Fried Rice by the texture and doneness signs in its steps. Your pan and heat affect how long Kimchi Fried Rice takes to cook.

Substitutions

  • Use vegan kimchi if avoiding seafood ingredients.

Storage

  • Cool Kimchi Fried Rice in shallow portions and refrigerate promptly, ideally within one hour. Finish Kimchi Fried Rice within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Kimchi Fried Rice once, until it steams throughout and reaches 74°C / 165°F. If serving Kimchi Fried Rice as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • For Kimchi Fried Rice, measure the rice and seasonings in advance. Keep the chopped vegetables for Kimchi Fried Rice separately in the fridge. Cook the rice for Kimchi Fried Rice on the day you serve it; leftover rice has a 24-hour storage limit.

FAQ

What matters most when making Kimchi Fried Rice?

Use cold, safely stored rice for separate grains.

What can I substitute in Kimchi Fried Rice?

Use vegan kimchi if avoiding seafood ingredients.

Can I prepare Kimchi Fried Rice ahead?

For Kimchi Fried Rice, measure the rice and seasonings in advance. Keep the chopped vegetables for Kimchi Fried Rice separately in the fridge. Cook the rice for Kimchi Fried Rice on the day you serve it; leftover rice has a 24-hour storage limit.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes