What’s this all about?
You’ve got some leftover rice, a jar of kimchi sitting in the fridge, and you’re hungry — like, right now. Kimchi Fried Rice (aka Kimchi Bokkeumbap) is the answer to your “what’s for dinner?” crisis. It’s fast, fiery, and full of flavor. We’re talking crispy rice bits, funky fermented cabbage, gooey egg on top — the whole comfort food package with a spicy Korean twist. Whether you’re nursing a hangover or just vibing solo on a weeknight, this one-pan wonder’s got your back.
Why You’ll Love This Recipe
Super quick — like 20 minutes start to finish
Uses pantry staples (leftover rice, check. egg, check.)
That sweet/spicy/sour kimchi magic
Perfect balance of crunch, heat, and savory goodness
Easy to customize — add tofu, bacon, or gochujang
It’s one of those “tastes like more work than it was” recipes
The Good Stuff You’ll Need
2 cups day-old cooked rice (cold is best!)
1 cup kimchi, chopped (plus 2 tbsp of kimchi juice)
1 tbsp sesame oil
1 tbsp vegetable oil (or any neutral oil)
2 green onions, chopped (keep the green tops for garnish)
2 cloves garlic, minced
1 tsp soy sauce
1 tsp sugar
1/2 tbsp gochujang (Korean chili paste, optional but delicious)
1–2 eggs, fried sunny-side up
Toasted sesame seeds (for garnish)
Extra chopped green onion or nori strips, if you’re feeling fancy
Let’s Do This
Step 1: Heat the pan and get aromatic
In a large skillet or wok, heat the vegetable oil over medium heat. Add garlic and the white parts of your green onions. Sauté until fragrant — just a minute or so.
Step 2: Kimchi party
Toss in your chopped kimchi and cook for about 3–4 minutes until it starts to caramelize and smell amazing. Add gochujang, soy sauce, and sugar. Stir it all up until well combined.
Step 3: Rice goes in
Add your cold rice to the pan, breaking it up with your spatula. Stir-fry everything together for about 5 minutes. You want the rice to soak up all that flavor and get a little crispy in spots. Drizzle with sesame oil and pour in that kimchi juice for an extra hit of umami.
Step 4: Egg it up
Meanwhile, in a separate pan, fry your eggs sunny-side up. Runny yolks are non-negotiable.
Step 5: Serve and slay
Scoop the kimchi rice into bowls, top each with a fried egg, and sprinkle on green onion tops and sesame seeds. Break that yolk and let it run all over the spicy rice — chef’s kiss.
Serving Suggestions
Top it with seaweed strips, a drizzle of mayo or sriracha, or crumbled bacon if you’re feeling indulgent.
Pair with a cold beer or sparkling water with lime.
Add cubes of tofu, canned tuna, or spam to mix things up.
Switch It Up
Make it vegan: Skip the egg and add tofu or mushrooms.
Low carb? Sub cauliflower rice (just don’t expect crispy bits).
No gochujang? Add a dash of hot sauce or red pepper flakes instead.
Double the recipe and meal prep for the week — it reheats like a champ.
Questions People Actually Ask
Q: Can I use fresh rice?
A: It’ll work, but you won’t get those crispy, toasty rice bits. Spread it out and chill it in the fridge for an hour if you can.
Q: How long does it keep?
A: Up to 3–4 days in the fridge. Just reheat in a hot pan with a splash of oil.
Q: What kind of kimchi is best?
A: Napa cabbage kimchi is classic, but any type works. The funkier and older, the better for cooking.
Q: Is it super spicy?
A: Not unless you want it to be. You control the heat with your kimchi and gochujang levels.
Kimchi Fried Rice: Spicy, Savory, and So Dang Easy
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
Description
You’ve got some leftover rice, a jar of kimchi sitting in the fridge, and you’re hungry — like, right now. Kimchi Fried Rice (aka Kimchi Bokkeumbap) is the answer to your “what’s for dinner?” crisis. It’s fast, fiery, and full of flavor. We’re talking crispy rice bits, funky fermented cabbage, gooey egg on top — the whole comfort food package with a spicy Korean twist. Whether you’re nursing a hangover or just vibing solo on a weeknight, this one-pan wonder’s got your back.
Ingredients
2 cups day-old cooked rice (cold is best!)
1 cup kimchi, chopped (plus 2 tbsp of kimchi juice)
1 tbsp sesame oil
1 tbsp vegetable oil (or any neutral oil)
2 green onions, chopped (keep the green tops for garnish)
2 cloves garlic, minced
1 tsp soy sauce
1 tsp sugar
1/2 tbsp gochujang (Korean chili paste, optional but delicious)
1–2 eggs, fried sunny-side up
Toasted sesame seeds (for garnish)
Extra chopped green onion or nori strips, if you’re feeling fancy
Instructions
Step 1: Heat the pan and get aromatic
In a large skillet or wok, heat the vegetable oil over medium heat. Add garlic and the white parts of your green onions. Sauté until fragrant — just a minute or so.
Step 2: Kimchi party
Toss in your chopped kimchi and cook for about 3–4 minutes until it starts to caramelize and smell amazing. Add gochujang, soy sauce, and sugar. Stir it all up until well combined.
Step 3: Rice goes in
Add your cold rice to the pan, breaking it up with your spatula. Stir-fry everything together for about 5 minutes. You want the rice to soak up all that flavor and get a little crispy in spots. Drizzle with sesame oil and pour in that kimchi juice for an extra hit of umami.
Step 4: Egg it up
Meanwhile, in a separate pan, fry your eggs sunny-side up. Runny yolks are non-negotiable.
Step 5: Serve and slay
Scoop the kimchi rice into bowls, top each with a fried egg, and sprinkle on green onion tops and sesame seeds. Break that yolk and let it run all over the spicy rice — chef’s kiss.
Notes
Make it vegan: Skip the egg and add tofu or mushrooms.
Low carb? Sub cauliflower rice (just don’t expect crispy bits).
No gochujang? Add a dash of hot sauce or red pepper flakes instead.
Double the recipe and meal prep for the week — it reheats like a champ
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~450 kcal
- Protein: ~12g