Kimchi Fried Rice (Korean Comfort in One Pan)

Name: Kimchi Fried Rice (Korean Comfort in One Pan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups cooked rice (preferably day-old); 1 cup kimchi, chopped; 1/2 cup peas and carrots mix; 2 green onions, sliced; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon gochujang (Korean chili paste); 2 eggs; Salt and pepper to taste; Sesame seeds for garnish

April 28, 2025

Recipes

Kimchi Fried Rice: A Taste of Home

Growing up in a Korean household, kimchi was a staple that graced our table almost every day. The vibrant flavors and the spicy kick of kimchi always brought warmth to our meals. One of my fondest memories is of my mother whipping up a quick batch of kimchi fried rice after a long day, transforming leftover rice and a few simple ingredients into a comforting dish that felt like a warm hug. This recipe is not just food; it’s a connection to my roots and a reminder of the love that goes into every meal.

What Makes It Special

This kimchi fried rice recipe stands out for several reasons:

Quick and Easy: Perfect for busy weeknights, this dish can be made in under 30 minutes.
Flavor Explosion: The fermented tang of kimchi combined with the savory notes of soy sauce creates a delightful flavor profile.
Customizable: You can easily add proteins like chicken, tofu, or shrimp, making it versatile for any dietary preference.
One-Pan Wonder: Minimal cleanup is required, as everything is cooked in one pan!

Gather Your Ingredients

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4

2 cups cooked rice (preferably day-old)
1 cup kimchi, chopped
2 tablespoons vegetable oil
1 onion, diced
2 green onions, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 eggs (optional)
Salt and pepper to taste

Let’s Get Cooking

Heat the vegetable oil in a large skillet or wok over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped kimchi and cook for 2-3 minutes, allowing the flavors to meld.
Increase the heat to high and add the cooked rice, breaking up any clumps. Stir well to combine.
Pour in the soy sauce and sesame oil, mixing thoroughly. Season with salt and pepper to taste.
If using, push the rice to one side of the pan and crack the eggs into the empty space. Scramble until cooked, then mix into the rice.
Garnish with sliced green onions before serving.

My Pro Tips

For an extra kick, add a teaspoon of gochujang (Korean chili paste) while cooking.
Using day-old rice is key; it’s drier and helps achieve the perfect texture.
Feel free to add leftover vegetables or proteins to make it a complete meal.

Perfect Pairings

Serve with a side of pickled radish for a refreshing crunch.
A cold glass of Korean beer complements the dish beautifully.
Finish off with a light dessert like mochi or fruit for a balanced meal.

FAQs

Q: Can I use fresh rice instead of day-old?

A: While fresh rice can be used, it may result in a mushier texture. Day-old rice is ideal for fried rice dishes.

Q: Is this dish vegetarian-friendly?

A: Yes! Simply omit the eggs or use tofu for added protein.

The Heart of the Dish

Kimchi fried rice is more than just a meal; it’s a celebration of flavors and memories. Each bite transports me back to my childhood, reminding me of family gatherings and the joy of sharing food. I hope this recipe brings you as much comfort and happiness as it does for me.

Your Turn

I invite you to try this recipe and make it your own! Experiment with different ingredients, share your variations, and let me know how it turns out. Cooking is all about creativity and connection, so let’s keep the conversation going!