This Kimchi Fried Rice is a flavor-packed and spicy Japanese-style fried rice that requires no meat—just the rich flavors of kimchi, garlic, ginger, and green onions. It’s a quick, easy, and satisfying one-pan meal, perfect for a weeknight dinner or a quick lunch. Customize the spice level to your liking with doubanjiang (fermented chili bean paste)!
Kimchi Fried Rice
Difficulty: ★★★☆☆1
servings20
minutes20
minutesIngredients
100g kimchi, finely chopped (Use authentic Korean kimchi for the best flavor.)
200g cooked rice (Preferably day-old rice for the best texture.)
15cm green onion, finely chopped
10g fresh ginger, finely minced
10g garlic, finely minced
2 tbsp sesame oil (Divided: 1 tbsp for cooking, 1 tbsp for finishing.)
1 tsp soy sauce (For extra umami.)
Salt & black pepper, to taste
Doubanjiang (fermented chili bean paste), to taste (Optional, for extra heat.)
Directions
- Prepare the Ingredients
Finely chop the green onion, ginger, and garlic.
Chop the kimchi into small pieces for easy mixing.
If using cold rice, warm it up slightly in the microwave for easier stir-frying. - Sauté the Aromatics
Heat 1 tbsp of sesame oil in a frying pan over medium heat.
Add garlic, ginger, and green onion, stirring until fragrant. - Add Kimchi & Rice
Stir in the chopped kimchi and cook for 1 minute to enhance its flavor.
Increase heat to high and add the cooked rice, breaking it up as you stir. - Season & Stir-Fry
Stir in doubanjiang (if using) for extra heat.
Cook for 3–4 minutes, stirring frequently.
Drizzle 1 tbsp soy sauce and the remaining sesame oil, then stir-fry for another 30 seconds.
Taste and adjust seasoning with salt and black pepper as needed. - Serve & Enjoy!
Transfer to a plate and enjoy this spicy, umami-rich kimchi fried rice!
Notes
- ✔ For the best texture: Use cold, day-old rice to prevent stickiness.
✔ For extra umami: Add a dash of oyster sauce or a sprinkle of sesame seeds before serving.
✔ For protein boost: Add a fried egg, tofu, or sliced mushrooms.
✔ For a smoky finish: Let the rice sit untouched for 30 seconds before stirring to create a crispy layer.
✔ For a milder version: Reduce or skip the doubanjiang and use mild kimchi.