This is my GO-TO weeknight dinner! This Kimchi Fried Rice Recipe is so easy to customize and make your own based on what you have. It's made in one pan and ready in 30 minutes.
I love the addition of kimchi for the flavor it provides but also the amazing benefit of probiotics! Kimchi is a wonderful source of fiber and great for gut health.
Feel free to swap in any veggies you have on hand or make it with protein like tofu, chicken, or shrimp.
If you like this dish, you should try my Sesame Noodle Salad, Coconut Cilantro Rice, or Vegetable Quinoa Pizza Casserole.
Why You Will Love This Dinner
- One-pan, easy cleanup
- Packed with veggies and protein
- Naturally dairy-free and gluten-free (use Tamari!)
- Great for using up leftovers
What is Kimchi?
Kimchi (pronounced kim-chee) is Korean fermented cabbage that bring incredible flavor to all kinds of dishes, specifically this kimchi fried rice! The flavor from kimchi flavor is different from sauerkraut since it uses chili, garlic, and ginger flavors.
Ingredients
- Onion – adds depth and a savory base to the dish.
- Garlic – infuses the fried rice with aromatic flavor.
- Frozen peas & shredded carrots – quick and colorful additions that add crunch and nutrients.
- Edamame – a plant-based protein boost that makes this more filling.
- Cooked brown rice – a hearty, high-fiber base that holds all the flavors.
- Eggs – add richness and make it a complete meal.
- Kimchi – the star of the show, bringing spice, tang, and probiotics.
- Tamari or soy sauce – adds umami depth and ties everything together.
- Rice vinegar – brightens and balances the flavors.
- Sesame oil – a nutty finishing touch.
- Sesame seeds – optional garnish for crunch and texture.
Substitutions and Variations
- Use white rice, quinoa, or cauliflower rice in place of brown rice.
- Add tofu, chicken, or shrimp for extra protein.
- For more spice, stir in gochujang or a dash of sriracha.
- Skip the eggs and use extra edamame to keep it vegan.
How to make:
- Cook rice according to package and set aside
- In a large pan, sauté onion and garlic until translucent.
- Add peas, veggies, and kimchi and cook until warm
- Stir in rice, tamari and rice vinegar
- Push all ingredients to edge of pan, and cook eggs in the middle- stirring eggs frequently
- Stir eggs in with rice mixture, drizzle with sesame oil, and serve!
Tips and Notes
- Use day-old rice if you can, it fries up perfectly without getting soggy.
- Adjust the amount of kimchi to your spice preference.
- Add a fried egg on top for an extra protein boost and pretty presentation.
- Finish with a squeeze of lime or extra sesame oil for brightness.
Can I make this with leftover rice?
Yes, it’s actually best with leftover rice that’s been chilled overnight!
Is this dish spicy?
That depends on your kimchi, some brands are mild, others pack more heat. Adjust to your liking.
Can I make it vegan?
Absolutely. Omit the eggs and use tofu or more edamame for protein.
Serving Suggestions
- Serve with a drizzle of sriracha or chili crisp.
- Add sliced avocado or cucumber on the side for freshness.
- Pair with a simple miso soup or Asian-inspired salad.
Storage and Reheating Instructions
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a skillet with a splash of water or oil to bring it back to life.
Tips: Great for meal prep — portion into containers for grab-and-go lunches.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Easy Kimchi Fried Rice Recipe
Ingredients
- ½ cup diced yellow onion
- 1 tbsp minced garlic
- ½ cup frozen peas
- ½ cup shredded carrots
- ½ cup shelled edamame
- 2 cups cooked brown rice
- 3 eggs
- 1 cup kimchi
- 3 tbsp Tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seed
- 1 tbsp sesame seeds optional
Instructions
- Cook rice according to instructions and set aside or use day old rice.
- In a large pan on medium heat, saute onion and garlic for about 3 minutes in a little bit of oil.
- Stir in peas, kimchi, and other vegetables allowing to cook for 5 minutes.
- Add rice, tamari, and rice vinegar and stir thoroughly.
- Push rice mixture to edge of pan and crack eggs in the middle of the pan, stirring eggs frequently until fully cooked.
- Stir rice mixture with eggs, drizzle with sesame seed oil and serve!
Leave a Reply