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Kimchi Fried Rice Recipe: Easy One-Pot Dinner for Busy Nights

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This quick and easy kimchi fried rice is a bold, comforting one-pot meal packed with tangy kimchi, savory rice, and your choice of protein. Perfect for busy nights, it’s customizable, delicious, and ready in about 20 minutes.

Ingredients

Scale
  • 3 cups cooked white rice (preferably day-old)
  • 1 cup kimchi, chopped
  • 2 tablespoons kimchi juice
  • 2 large eggs
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1/2 cup carrot, finely diced (optional)
  • 1/2 cup cooked protein (chicken, pork belly, tofu, or rotisserie chicken), diced
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 1/2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • Salt and black pepper, to taste
  • Optional garnishes: roasted seaweed strips, sesame seeds, extra scallions, sriracha

Instructions

  1. Prep all ingredients: chop kimchi, onion, carrot, protein, and scallions; mince garlic; whisk eggs in a bowl; break up any clumps in cold rice.
  2. Heat a large nonstick skillet or wok over medium-high heat. Add vegetable oil and let it shimmer.
  3. Add onion and carrot; stir-fry for about 2 minutes until just softened. Add garlic and cook for another 30 seconds.
  4. Stir in chopped kimchi and protein. Cook for 2 minutes until kimchi is sizzling and protein is warmed through (let tofu brown if using).
  5. Add cooked rice, spreading it out in the pan. Stir gently to combine and heat through, breaking up any clumps.
  6. Add kimchi juice, gochujang, and soy sauce. Toss everything together until evenly coated. Add a splash of water or extra kimchi juice if rice looks dry.
  7. Push rice to the side and pour eggs into the center. Scramble until just set, then fold into the rice. Alternatively, fry eggs separately and serve on top.
  8. Drizzle sesame oil over the rice. Add sliced scallions and any desired garnishes. Taste and adjust salt and pepper as needed.
  9. Serve hot in bowls, topped with optional garnishes and extra hot sauce if desired.

Notes

Use day-old rice for best texture. Adjust spice level by varying gochujang. For vegetarian/vegan, use plant-based protein and vegan kimchi, and skip eggs or use scrambled tofu. For gluten-free, use tamari and check kimchi labels. Add sesame oil at the end for maximum aroma. Leftovers keep well for up to 3 days in the fridge or 1 month in the freezer.

Nutrition

Keywords: kimchi fried rice, Korean fried rice, easy dinner, one-pot meal, spicy rice, vegetarian option, gluten-free option, quick weeknight dinner

Find it online: https://tessierecipes.com/kimchi-fried-rice-recipe-easy-one-pot-dinner-for-busy-nights/