Korean-Style, Kimchi Fried Rice, a 20-minute vegetarian dinner, packed full of flavor & veggies, topped with an Egg (or Crispy Tofu). Swap out Cauliflower Rice for a Low Carb option! Healthy, vegan-adaptable and delicious! And of course, you can make your own homemade kimchi – super easy! With a Video! Whatever arises, love that.
I’d like you to meet my new best friend – Kimchi Fried Rice! Breakfast, lunch, dinner, or for a late-night snack – this flavor bomb hailing from Korea is sure to satisfy and can be made in under 20 minutes! A delicious healthy weeknight dinner in no time flat!
To boost nutrients, use brown rice (or cauliflower rice) and add your favorite veggies to the mix. I’ve purposely made a point of tossing in fresh seasonal veggies or the last of the stray veggies in the fridge.
Today it was mushrooms and bell peppers, the night before it was shredded Brussels sprouts and carrots. The eggs came from my friend’s very happy hens. If going vegan, swap out the egg for crispy tofu.
The best thing about this Kimchi fried rice, besides how delicious it is and how fast it comes together, is how good kimchi is for us! Fermented foods, including delicious kimchi, increases the good bacteria in our gut, and many believe that the secret to overall good health starts in the gut.
Kimchi Fried Rice | 60-second video
What You’ll Need:
- leftover rice
- fresh veggies
- egg or tofu (or sub meat- see notes)
- cilantro or scallions
What type of Kimchi to use?
Kimchi is typically found in the section of the grocery store with refrigerated pickles and sauerkraut, or at your local Asian market.
Kimchi is surprisingly easy to make at home. Once the initial 15 minutes of prep is done, let nature take its course ( it takes 3-5 days). For a fun and simple project, give it a try sometime! Here is a simple step-by-step Kimchi Guide.
How to make Kimchi Fried Rice:
STEP 1: In a large skillet add onion, ginger and any veggies you like. Zucchini, carrots, bell pepper, mushrooms, peas… up to you!
Step 2: Chop the kimchi up into smaller pieces, so its flavor disperses more easily.
Step 3: Saute the veggies with the kimchi which will actually flavor the rice, and you may not need any additional seasonings. but if wanting a bit more depth, a little splash of soy sauce is optional.
Step 4: Add rice. (Tip: Leftover chilled rice always makes the best fried rice because it is drier!) It also makes this recipe come together so more quickly. Here I’m using leftover brown rice from last night’s curry dish.
Step 5: Once the rice gets crispy, toss in scallions, taste, adjust salt and plate.
Step 6: Top the Kimchi Fried Rice with an egg if you like. For the photo I cooked the egg sunny side up, but my preference is over easy. The soft yoke is broken over the rice and adds a delicious richness.
Kimchi Fried Rice Variations:
- Vegan option: Add crispy tofu instead of the egg.
- Add Chicken; leftover rotisserie chicken can be added to the veggies for extra protein.
- Add Ground Meat: brown ground turkey, beef, lamb, or chicken and add to the kimchi!
- Add shrimp!
How to Garnish Kimchi Fried Rice?
I’m so excited for you to try this Korean-style Kimchi Fried Rice because I know you will love it!
More kimchi recipes you may like!
- Kimchi Burritos
- Kimchi Noodles
- Kimchi Fried Rice
- How to Make Kimchi! A Quick Easy & Authentic Kimchi Recipe
- Fast and Healthy Weeknight Dinners
- 20 Vegetarian Dinner Recipes!
- 1–2 tablespoons oil (peanut oil gives this great flavor!)
- ½ cup onion- diced
- 4 garlic cloves, rough chopped
- 2 teaspoons finely chopped ginger
- 2 cups chopped colorful veggies – mushrooms, red bell pepper, peas, carrots, snap peas, green beans, etc.
- ½–3/4 cup kimchi– chopped, more to taste.
- 2 cups cooked, chilled rice ( leftover rice works best here)
- ½ teaspoon soy sauce (optional, only if necessary)
- 1/2 teaspoon bonito granules (optional, but yummy!)
- salt and pepper to taste
- ¼ cup chopped scallions
- 1/4 cup cilantro
- 2 large eggs, poached, fried – or top with crispy tofu!
- Garnish with sriracha or garlic chili paste, scallions and cilantro.
- In a large skillet, heat the oil over medium-high heat. Add onion and saute for 2-3 minutes, stirring, then turn the heat down to medium. Add ginger, garlic, and veggies. Saute until ginger is fragrant and veggies are tender, stirring often about 5-7 minutes.
- Add chopped kimchi, and cook until heated through about 1-2 minutes. Scoot veggies to the side, add a bit more oil and add the cold dry rice. Let this get crispy, then flip, and crispy up other side. Combine all, stir frying, about 2-3 more minutes. Taste and adjust the flavor by adding soy sauce, salt, bonito granules as desired. (*Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.) Stir in half of the scallions and cilantro (save the rest for garnish)
- You could also stir in a handful of greens at this point, like baby spinach or arugula.
- Divide among two large bowls.
- Top with a fried or poached egg (season with salt and pepper). Sprinkle with cilantro and scallions, and a generous drizzle of Sriracha sauce. Serve immediately, with chopsticks, breaking the yolk and letting act as a sauce over the rice.
Leftover cold rice always makes the best fried rice! This is because it is drier! Freshly warm rice will most often turn to mush, so plan ahead here!
Feel free to add browned ground meat- turkey, beef, lamb, or leftover rotisserie chicken for extra protein.
- Serving Size: Topped with a poached egg
- Calories: 387
- Sugar: 4.1 g
- Sodium: 348.8 mg
- Fat: 13.6 g
- Saturated Fat: 7.5 g
- Carbohydrates: 53.8 g
- Fiber: 5.9 g
- Protein: 12.5 g
- Cholesterol: 186 mg
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