Kimchi Fried Rice Recipe (Korean Fried Rice)

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Packed with spicy kimchi, crispy pieces of fried pork, pepper, garlic and veggies, this Kimchi Fried Rice is super easy to make and absolutely incredible. It can be on the table in under 20 minutes!

This recipe was originally published in April 2017. It has been updated for content and photos.

This may be the best fried rice I've ever made. Scratch that. This Kimchi Fried Rice IS the best fried rice I've ever made.

The kimchi adds the perfect amount of fermented tangy, spicy goodness to the rice, while the fatty pork balances out the spice and the soy sauce adds the perfect umami flavor.

It's just so good. Like so, so good. And really, it takes less than 20 minutes. Seriously. Less than 20 minutes. I don't even have time to take a nap while it cooks.

And topped with an egg, I just eat this stuff as a meal. Or have it as a side. That's what normal people do (what is normal, really?).

Jump to:

• Why This Recipe Works
• The Ingredients
• Step By Step Instructions
• Expert Tips
• Variations
• Frequently Asked Questions
• Make it a Meal
• More Fried Rice Recipes
• More Korean Inspired Recipes
• Recipe
• 💬 Comments

Why This Recipe Works

1. Sliced pieces of kimchi add a spicy, tangy flavor to the fried rice;
2. The salt pork adds the perfect meaty balance (because who doesn't want a little meatiness in all their food) and also provides the fat content needed to fry the rice;
3. Using day old rice makes the perfect fried rice;
4. The rice only needs to cook for a couple minutes - it's an easy meal to have on the table quickly;
5. Topping it with a fried egg just takes it over the edge.

The Ingredients

First off, the best rice for Kimchi Fried Rice is day old white rice. Using fresh cooked steamed rice tends to lead to mushy fried rice.

Learn how to make the perfect pot of rice from Bon Appetit. It really is the perfect pot of rice. 

If you want to learn to make your own kimchi, check out this Kimchi Recipe from Feasting at Home.

All that said, the ingredients should all be easy to find. Most grocery stores carry kimchi now. You can also find it at an Asian market if you have one close by. Plus, I've included links to buy all these ingredients in the recipe card - scroll down to get them.

• Cooked white rice
• Kimchi
• Garlic
• Peas
• Chicken broth
• White pepper
• Black pepper
• Soy sauce
• Sesame oil

Step By Step Instructions

Heat a large skillet or wok over medium heat.  Add the salt pork and cook until crispy, about 5-7 minutes.

Learn how to season a wok.

Add the kimchi and garlic, stir fry about 30 seconds, then add the peas.

Stir fry for 1 minute and add the rice. Fold ingredients into rice, ensuring you don't over mix. Over mixing can turn your rice into mush.

Add the chicken broth, sesame oil, white and black pepper, and soy sauce. Quickly toss to incorporate seasonings and remove from heat.

Garnish with green onions, top with a fried egg (optional but highly, highly recommended) and serve. But seriously, top with a fried egg.

Expert Tips

1. Day old steamed white rice is the best rice to use. Using fresh cooked rice can cause your fried rice to be mushy. You can also substitute brown rice, jasmine rice or basmati rice for the white rice.
2. Make sure the salt pork is crispy before adding the kimchi and garlic. If it starts to smoke, turn down the heat slightly. Be sure to turn it back up before adding the rest of the ingredients.
3. Crumbled bacon can be substituted for the salt pork.
4. Don't over-mix the rice. If it is mixed too much, you run the risk of it turning into mush.

Variations

1. Add 6 ounces of spam cut in ½ to 1" chunks part of the way through cooking the salt pork. You may want to reduce the soy sauce to 1 tbsp. because the spam tends to be salty;
2. Add diced carrots, zucchini, bok choy, or other small cut vegetables when adding the kimchi. Stir fry quickly until cooked, but still crispy (about 1-3 minutes, depending on the size of the vegetable);
3. Add 1 tbsp. of chili garlic sauce or Sambal Oelek for some added spice;
4. Add chicken, pork, tofu or shrimp to the rice. You can add these protein when cooking the salt pork and/or have added the kimchi and peas.

Frequently Asked Questions

1. How long does Kimchi Fried Rice last? Kimchi fried rice will last stored in the a covered container in the fridge for 3-5 days.
2. Is Kimchi Fried Rice spicy? It depends on how spicy the kimchi is. If the kimchi you have purchased is spicy, the fried rice will be spicier. Purchase mild kimchi if you prefer a mild kimchi fried rice. You can also add additional spice if you'd like a spicier dish.
3. Can I freeze Kimchi Fried Rice? The rice can be frozen in a freezer safe container or bag and stored for 3-6 months. However, note that thawed out rice will likely be slightly mushy.
4. Can kimchi be heated? You can eat kimchi raw, but it can also be heated if using in a dish. Or if you prefer warm food.

Make it a Meal

• Start with these Korean Beef Egg Rolls or these Chicken Lettuce Wraps;
• Serve it alongside Chinese Salt and Pepper Chicken or this Korean BBQ Steak;
• Don't forget your veggies with these Cauliflower Wings, Miso Grilled Corn or Sichuan Green Beans.
• You should always have dessert - these Korean Pancakes are amazing!

More Fried Rice Recipes

• Simple Fried Rice;
• Vegetable Fried Rice from Cookie and Kate;
• Pork Fried Rice from Self Proclaimed Foodie;
• Pineapple Fried Rice from Jessica Gavin.

More Korean Inspired Recipes

• Korean Beef Nachos;
• Korean Rice Bowl with shrimp;
• Korean Pancakes;
• Korean Rice Cakes;
• Korean Cauliflower Wings;
• Browse ALL the Korean Recipes!!

Did you make this kimchi fried rice recipe? Leave me a comment below and let me know how it turned out!

Recipe