15 Minute Kimchi Fried Rice

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This healthy vegetarian kimchi fried rice dish is full of Korean flavour and makes an easy lunch or dinner. Serve topped with a fried egg for a hearty and spicy meal.

Quick, easy and spicy…this fried rice dish ticks all the boxes.

White bowl of kimchi fried rice topped with a fried egg with greens

Fried egg on kimchi fried rice with greens on a marble surface

Will has started making his own kimchi. He’s much more into the nitty-gritty, technicalities of food than I am. I like to throw together a whole bunch of ingredients and see what happens and more often than not those creations end up on the blog in one form or another.

Whereas Will loves the rule following of a loaf of bread or the chemistry of pickling. He’s even a lover of beer brewing while all the gravity measuring and hydrometers bamboozles me.

Anyway, thanks to Will’s new found interest in kimchi we’ve had several jarfuls sitting in the fridge in need of use and kimchi fried rice seemed like the absolutely perfect option.

Overhead shot of two bowls of kimchi fried rice on a marble background

Cream bowl od kimchi fried rice with a fried egg and greens

Why we love kimchi fried rice:

  • It’s so easy and quick to make with less than 15 minutes needed from start to finish and one pan to make this delicious dish
  • It’s a great way to use up leftover rice 
  • It’s a vegetarian main which is great for either lunch or dinner and it’s so easy to make vegan by simply leaving off the egg
  • It’s also gluten free and dairy free so it’s the perfect option for anyone with dietary restrictions

Side on shot of white bowl of kimchi fried rice with a white brick background

Fried egg dripping yolk onto kimchi fried rice with a gold fork

Kimchi Fried Rice Ingredients:

  • Onion, garlic & ginger: The perfect start to a super flavourful meal
  • Kimchi: Use store bought or homemade, either will work perfectly
  • Cooked Rice: Try and make a little extra another night so that you’re ready to make this dish
  • Gochujang: One of my favourite ingredients, a slightly spicy Korean chilli paste
  • Butter: Melted with gochujang to add to the final dish
  • Eggs: Fried and served with the rice

Two bowls of kimchi fried rice topped with fried eggs and gochujang

Yolk running on kimchi fried rice with a gold fork and greens

Kimchi Fried Rice Instructions:

  1. Fry the aromatics: Heat the oil and fry the onion for a few minutes then add the garlic and ginger. 
  2. Cook the kimchi and rice: Add the kimchi and rice, mix together then flatten and cook for another few minutes until crisping on the bottom.
  3. Finish the fried rice: Mix together the gochujang and butter, fry the eggs and served the rice topped with the butter and eggs.

Equipment you need to make this recipe…

Overhead shot of kimchi fried rice in a cream bowl with greens

Side on shot of kimchi fried rice topped with a runny fried egg

Expert tips for making kimchi fried rice:

  • Fried rice works best with dried out rice so if you can make rice a day or two before you want to use it for this recipe it will work better
  • If you can find gochujang in stores you can order it online, scroll up to find the link to my favourite brand on Amazon
  • Any kind of kimchi works best from classic cabbage to whatever your favourite is
  • If you want to make this kimchi fried rice vegan simply leave off the fried egg and use a vegan butter with the gochujang
  • To bulk out this recipe you can add your choice of vegetables from broccoli to carrots, most options will work

Want more? Try these other rice recipes!

White bowl of kimchi fried rice topped with a fried egg with greens

Kimchi Fried Rice

This healthy vegetarian kimchi fried rice dish is full of Korean flavour and makes an easy lunch or dinner. Serve topped with a fried egg for a hearty and spicy meal.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 454kcal
Author: Amy Fulwood

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 tsp Ginger grated
  • 200 g Kimchi chopped
  • 300 g Cooked Rice
  • 1 tbsp Gochujang
  • 2 tbsp Butter
  • 2 Eggs
  • Chopped Coriander, Sesame Oil, Soy Sauce, Sesame Seeds & Lime Wedges to serve

Instructions

  • Heat the oil over a medium heat. Add the onion and fry for 5 minutes then add the garlic and ginger and fry for another minute or so.
  • Add the kimchi and rice and stir together. Cook, stirring regularly, for 4-5 minutes then turn the heat down to medium low and flatten the rice.
  • Continue to cook for about 2 minutes until getting slightly crispy on the bottom. Mix together the butter and gochujang. Fry the eggs to your liking.
  • Serve the rice topped with dots of the butter, a fried egg and your choice of topping, see suggestions above.
Nutrition Facts
Kimchi Fried Rice
Amount Per Serving
Calories 454 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 194mg65%
Sodium 170mg7%
Potassium 225mg6%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 590IU12%
Vitamin C 6.4mg8%
Calcium 58mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Danielle Wolter
    21/05/2019 at 10:40 AM


    I have been dying to try making my own kimchi! I just need to find the time LOL. this looks absolutely incredible Amy. I LOVE kimchi fried rice and that egg just takes it over the edge 🙂

  • Reply
    Rosa
    21/05/2019 at 11:00 AM


    This looks so flavourful and I love how much colour that fried egg adds on top!

  • Reply
    Kelly Anthony
    21/05/2019 at 11:30 AM


    I love how quick and easy this kimchi fried rice is. I’m also a big fan of only having to clean one pan.

  • Reply
    Courtney | Love & Good Stuff
    21/05/2019 at 12:27 PM


    My husband is such a kimchi lover I’m surprised he hasn’t started making his own yet! Love how quick and easy this recipe is!

  • Reply
    Toni
    21/05/2019 at 12:55 PM


    I loved this! So tasty and delicious!

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