There’s something incredibly satisfying about the tangy, spicy, and savory flavors that come together in my favorite Kimchi Fried Rice Recipe. It’s a delicious way to transform simple ingredients into a comforting, flavor-packed meal that feels both homey and exciting at the same time.

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

This kimchi fried rice recipe has been a total game-changer in my kitchen, especially when I want something quick but packed with complex flavors. It’s a perfect blend of spicy, tangy kimchi with savory veggies and rice, making for a meal that's both comforting and vibrant.

Easy to make: Just toss a few simple ingredients in a pan, and you have a restaurant-worthy meal in under 30 minutes.
Flavor-packed: The kimchi and gochujang sauce deliver a wonderful spicy, tangy kick that’ll wake up your taste buds.
Perfect for leftovers: Uses day-old rice which helps you avoid food waste and still tastes amazing.
Highly customizable: You can easily swap veggies or add proteins to suit your mood and pantry.

Ingredients & Why They Work

Each element in this kimchi fried rice recipe plays a special role — from the punchy kimchi brine and gochujang sauce to the crunchy veggies and toasty sesame oil. Here are some quick tips on each ingredient to help you shop and prep like a pro.

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: I use neutral oil like vegetable or canola for sautéing — it gets hot quickly and helps everything cook evenly.
Garlic: Freshly minced for that aromatic base that instantly wakes up the pan.
Green onions: Adds a gentle sharpness and color; I toss some in at the end for extra freshness too.
Cremini mushrooms: Finely diced to soak up the sauce and add umami richness.
Carrot: Diced small for sweetness and crunch, balancing the spicy kimchi.
Kimchi: The star ingredient! Make sure it’s chopped finely for easy mixing and even flavor.
Vegan sausages (optional): Adds protein and a little meaty texture, but you can skip or swap this.
Cooked white rice: Day-old rice works best — it’s drier and fries up better without getting mushy.
Kimchi brine: This liquid adds extra tang and depth, don’t omit it!
Gochujang: Korean chili paste that brings spice and a beautiful red color.
Sugar: Just a touch to balance out the acidity of the kimchi and brine.
Toasted sesame oil and seeds: They add a nutty aroma and crunch that finishes the dish perfectly.

📝

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

One of the joys of this kimchi fried rice recipe is how easy it is to tweak. I often switch up the veggies or add whatever protein I have on hand, and honestly, it always turns out delicious. Don’t be afraid to make it your own!

Variation: Sometimes I swap the vegan sausage for diced tofu or leftover shredded chicken — both soak up the sauce beautifully.
Spice level: I dial down the gochujang when I’m sharing with kids, or double it if I want a real kick.
Veggie swaps: Frozen peas, corn, or bell peppers can all work if you’re short on fresh produce.

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

Start by mixing the kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds in a small bowl. This sauce is the flavor powerhouse, so whisk it well and set it aside while you cook the veggies. I find making this first makes everything flow smoothly in the pan.

Step 2: Sauté aromatics until fragrant

Heat your oil in a wok or large skillet over medium heat, then toss in the minced garlic and chopped green onions. Stir often, and you’ll smell that beautiful aroma in just 2-3 minutes. This step sets the savory base for everything.

Step 3: Cook the veggies

Turn the heat up to high, then add your diced carrots and mushrooms. Cook for 2-3 minutes, stirring often, until the carrots are tender but still have a little snap. Avoid overcooking here — you want that great contrast in texture later.

Step 4: Add kimchi and sausages

Next, stir in the chopped kimchi and vegan sausages (if you’re using them). Let everything cook together for about 2 minutes so the flavors start blending and the sausage warms through.

Step 5: Toss in the rice

Add the day-old rice next, breaking up any clumps with your spatula. Mix it well with the veggies and kimchi, making sure every grain is coated. This is where the magic starts happening!

Step 6: Pour the sauce and stir-fry

Pour your prepared sauce evenly over the rice mixture and toss to coat. Keep stirring and frying on high heat for another 3-5 minutes. If you like it a bit crispy and charred like I do, give it some space to brown — but don’t burn it!

Step 7: Garnish and serve

Finish with a sprinkle of extra green onions and toasted sesame seeds. Serve hot and watch everyone dig in — this one never lasts long in my house.

Top Tip

After making kimchi fried rice dozens of times, I learned these simple tips that really lift the dish from good to unforgettable. Trust me, a few small tweaks can make all the difference.

Use day-old rice: Fresh rice can be too moist and clumpy, leading to soggy fried rice. Refrigerated leftover rice fries up with the perfect texture.
Cook on high heat: This helps you get those delicious crispy bits and a slightly charred flavor that's so satisfying.
Don’t overcrowd the pan: Give the rice some space to fry evenly rather than steam, which keeps it nicely separated.
Adjust spice and salt: Depending on your kimchi’s saltiness and spiciness, tweak the gochujang and seasoning for perfect balance.

How to Serve Kimchi Fried Rice Recipe

Garnishes

For garnishes, I stick to simple but flavorful finishes: extra chopped green onions for brightness and toasted sesame seeds for crunch and nuttiness. Sometimes, I drizzle a little more toasted sesame oil for that extra aroma boost just before serving.

Side Dishes

I often serve this with a side of crisp cucumber kimchi or pickled radish to complement the rich fried rice. A bowl of miso soup or steamed greens like bok choy also pairs beautifully, rounding out the meal.

Creative Ways to Present

For special occasions, I like to mold the kimchi fried rice into cute little domes using small bowls or ramekins, then unmold them onto each plate for a polished, restaurant-style touch. Adding a fried egg on top makes it extra delicious and appealing too.

Make Ahead and Storage

Storing Leftovers

I store leftover kimchi fried rice in an airtight container in the fridge for up to 3 days. When you’re ready to eat it again, just reheat and enjoy that spicy goodness all over again.

Freezing

Kimchi fried rice freezes well if you want to portion it out for busy days. Freeze in airtight containers and thaw overnight in the fridge before reheating. Just note that the texture may soften a touch after freezing, but the flavor stays vibrant.

Reheating

I reheat leftover kimchi fried rice in a hot skillet with a splash of oil to revive the crispiness. Microwaving works in a pinch but tends to make the rice soggy. A quick stir-fry is the best way to bring it back to life.

Frequently Asked Questions:

Can I use freshly cooked rice for Kimchi Fried Rice Recipe?

While freshly cooked rice can work, I recommend using day-old rice because it has a drier texture that fries up better and avoids mushiness. If you only have fresh rice, spread it out to cool and dry a bit before using.

How spicy is this Kimchi Fried Rice Recipe?

The spice level depends on your kimchi and how much gochujang you add. If you prefer milder food, you can reduce or omit the gochujang and adjust seasoning accordingly. The dish will still be flavorful and a little tangy from the kimchi.

Can I make this recipe vegan?

Yes! This Kimchi Fried Rice Recipe is naturally vegan if you skip the optional vegan sausage or choose plant-based sausage. Also, double-check that your kimchi is vegan-friendly, as some brands use fish sauce.

What can I serve with Kimchi Fried Rice?

Kimchi fried rice goes great with simple sides like steamed greens, cucumber kimchi, pickled radishes, or a fried egg on top. These sides add freshness and texture contrasts that complement the richness of the rice.

Final Thoughts

This Kimchi Fried Rice Recipe really feels like a little bowl of joy every time I make it. It’s comfort food with a punch, quick to whip up on any busy night, and endlessly adaptable to whatever’s in your fridge. I can’t recommend giving it a try enough — it just might become your go-to meal too!