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

Something magical happens when tangy kimchi meets warm, savory rice—it’s the kind of comfort food that instantly lifts your mood. This Kimchi Fried Rice Recipe is bursting with flavors and textures that make it a satisfying, quick meal whether for lunch or dinner.

The image shows a black wok filled with a single layer of orange-colored fried rice mixed with small pieces of vegetables like onions and carrots, giving it a textured and slightly glossy look. The wok has a simple metal handle and a large metal spoon with some rice on it rests on the right side inside the wok. The background is a white marbled surface with a green cloth placed under the wok on the bottom left side. 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 vividly remember the first time I made this kimchi fried rice at home—I couldn't believe how easy it was to turn simple leftovers into a flavorful feast. The zing from the kimchi combined with the richness of the gochujang sauce just feels like a warm hug on a plate.

Quick & Easy: You can whip this up in about 25 minutes using pantry staples and leftover rice.
Flavor Packed: The kimchi and gochujang create a perfect balance of spicy, tangy, and savory notes.
Customizable: You can throw in your favorite veggies, protein, or keep it vegan—makes it super versatile.
Comfort Food Classic: It’s warm, filling, and hits the spot anytime you want a satisfying, one-bowl meal.

Ingredients & Why They Work

Each ingredient in this Kimchi Fried Rice Recipe plays a part in building those delicious layers of flavor and textures. I always look for good-quality kimchi because its tanginess drives the whole dish, while fresh veggies add crunch and color.

Flat lay of two cloves of fresh garlic with papery skins, a small cluster of bright green chopped scallions, three cremini mushrooms with smooth brown caps finely diced, one small vibrant orange carrot finely diced, a small mound of chopped reddish fermented kimchi, a few pieces of uncooked vegan sausages with a natural reddish texture, a generous scoop of cooked white rice with fluffy grains, a small white ceramic bowl containing deep red gochujang paste, a small white ceramic bowl filled with reddish kimchi brine, a small white ceramic bowl holding pale golden toasted sesame oil, a small white ceramic bowl with white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged symmetrically and evenly spaced, 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: Neutral oil helps sauté ingredients without overpowering the flavors.
Garlic: Adds depth and a warm aromatic background.
Green onions: Freshness and a mild sharpness that brightens the dish.
Cremini mushrooms: Earthy flavor and a wonderful meaty texture.
Carrot: Slight sweetness and vibrant color, plus crunch if not overcooked.
Kimchi: The star ingredient, providing that spicy, fermented tang.
Vegan sausages (optional): Adds protein and a savory bite, but totally optional.
Cooked white rice: Preferably day-old for that perfect non-mushy texture.
Kimchi brine: Intensifies the tanginess and ties the sauce together.
Gochujang: Korean chili paste that brings heat and umami depth.
Sugar: Balances the acidity and heat with a gentle sweetness.
Toasted sesame oil: For a nutty aroma and richness.
Toasted sesame seeds: Adds subtle crunch and a lovely finish.

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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 love trying different versions of kimchi fried rice depending on what’s in my fridge. You can easily switch up veggies or protein to suit your taste, and it still comes out incredible every time.

Variation: One time, I added shredded cooked chicken instead of vegan sausages—such a comforting twist that soaked up all the kimchi goodness.
Dietary swaps: No meat? No problem. This dish works beautifully vegan just by skipping the sausage or using tofu.
Spice level: If you’re sensitive to heat, feel free to use less gochujang or swap it for a milder chili paste.

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

A white bowl filled with one thick layer of orange-red fried rice mixed with small pieces of light brown mushrooms and orange carrots. On top, there is a small pile of bright green chopped spring onions and white sesame seeds sprinkled around. The bowl is placed on a white marbled surface with a folded green cloth nearby and blurred bowls of green chopped onions and white grains in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the sauce first

Start by mixing the kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds in a small bowl. This sauce is the flavor powerhouse of the dish, so give it a good whisk and set it aside while you cook.

Step 2: Sauté the garlic and green onions

Heat 2 tablespoons of oil in your wok or large non-stick pan over medium heat. Add minced garlic and the chopped green onions, then sauté for 2-3 minutes until fragrant but not browned. Stir often to keep the garlic from burning.

Step 3: Cook the diced veggies

Turn the heat up to high and toss in diced carrots and cremini mushrooms. Stir-fry these for 2-3 minutes just until carrots are tender but still have a slight crunch—overcooking here is easy, so keep an eye on them.

Step 4: Add kimchi and optional vegan sausage

Next, add the chopped kimchi and vegan sausages if you’re using them. Let them cook together for 2 minutes so the flavors meld and the kimchi softens up a bit.

Step 5: Mix in the rice

Now, add your cooked rice. I always break up any lumps and stir well to combine with the veggies and kimchi, making sure every grain gets coated with those delicious flavors.

Step 6: Pour in the sauce and stir-fry

Pour your prepared sauce over the rice mixture. Toss everything together and keep stir-frying on high heat for 3-5 minutes. I like to let the rice get a little crispy at the bottom—that’s where the magic happens, but if you prefer softer rice, feel free to cook it less.

Step 7: Serve and garnish

Finish by sprinkling extra green onions and sesame seeds on top. Serve hot and watch how quickly it disappears!

Top Tip

Through many weekends experimenting with this dish, I’ve found a few tricks that really take your kimchi fried rice from good to unforgettable.

Use day-old rice: Fresh rice can be too sticky or moist; using refrigerated, day-old rice gives you that perfect fried texture.
Go high heat: Cooking over high heat helps you get that nice char and keeps the dish from turning mushy.
Don’t over-sauté veggies: I like mine still a little crisp—a quick 2-3 minutes is usually enough to keep them lively.
Adjust the gochujang: If you want to ease the heat, reduce the gochujang, but remember that changes the color and flavor intensity.

How to Serve Kimchi Fried Rice Recipe

Garnishes

My go-to garnishes are a handful of fresh green onions for that bright pop of color and a sprinkle of toasted sesame seeds to add a subtle crunch. Sometimes I add a fried egg on top—runny yolk just melts into the rice for extra indulgence.

Side Dishes

I often pair this kimchi fried rice with simple cucumber kimchi or a light seaweed salad. A bowl of miso soup or steamed greens rounds out the meal nicely without stealing attention from the main dish.

Creative Ways to Present

For fun gatherings, I like to serve the fried rice in lettuce cups topped with crispy shallots and a drizzle of sriracha mayo—makes it look fancy but feels totally approachable.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge, and they keep well for up to three days. The flavors even deepen overnight, making it a delicious next-day lunch.

Freezing

If you want to freeze kimchi fried rice, portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Texture may change slightly, but the flavor mostly stays intact.

Reheating

I recommend reheating on the stovetop with a small splash of water or oil, stirring frequently to restore that just-fried texture. Microwaving works in a pinch but sometimes leaves the rice a bit soggy.

Frequently Asked Questions:

Can I use freshly cooked rice for kimchi fried rice?

Freshly cooked rice tends to be too moist and sticky for the best fried rice texture. Using day-old rice that’s been refrigerated allows the grains to dry out slightly, which helps achieve that perfect non-mushy, slightly crispy finish. If only fresh rice is available, try spreading it on a tray to cool and dry before using.

What can I substitute for kimchi if I can’t find it?

Kimchi is central to the flavor profile, but if you don’t have access to it, you can try using pickled cabbage or a mix of sauerkraut with a dash of chili paste to replicate the tangy-spicy kick. Keep in mind the flavor won’t be exactly the same, but it can still be tasty.

Can I make kimchi fried rice vegan?

Absolutely! Just skip the vegan sausages or any meat additions. Use vegetable oil and check that your kimchi and gochujang don’t contain fish-based ingredients, as traditional varieties sometimes do. There are many vegan-friendly versions available nowadays.

How spicy is this kimchi fried rice recipe?

The heat level comes mainly from the gochujang and the kimchi itself, which varies by brand and fermentation. This recipe has a moderate spice level that you can adjust by using less gochujang or choosing less spicy kimchi. You can also omit gochujang for a milder dish without losing the core flavor.

Final Thoughts

This Kimchi Fried Rice Recipe is a little kitchen hero I keep coming back to whenever I want a quick, flavorful meal with minimal fuss. It combines passion for Korean flavors with the simplicity of using whatever you have on hand. I’m confident you’ll enjoy making it as much as I do—plus, it might just become your new favorite go-to comfort food.