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.
~Matt Kahn~
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
- onion
- garlic
- ginger
- fresh veggies
- seasonings
- 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?
Top with a little Sriracha or hot sauce and garnish with cilantro or scallions…this really elevates it!
I’m so excited for you to try this Korean-style Kimchi Fried Rice because I know you will love it!
xoxo
More kimchi recipes you may like!
- Kimchi Burritos
- Kimchi Noodles
- Pineapple Fried Rice
- How to Make Kimchi! A Quick Easy & Authentic Kimchi Recipe
- Fast and Healthy Weeknight Dinners
- 20 Vegetarian Dinner Recipes!
Kimchi Fried Rice
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2
- Category: weeknight dinner recipe, main, vegan
- Method: Fried
- Cuisine: Korean
- Diet: Vegetarian
Description
Kimchi Fried Rice! A fast and healthy Korean-style weeknight dinner, packed with flavor & veggies, topped with an Egg (or Crispy Tofu). Swap out Cauliflower Rice for Low Carb! Healthy and flavorful! EASY!
Ingredients
- 1–2 tablespoons oil (peanut oil gives this great flavor!)
- 1/2 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.
- 1/2–3/4 cup kimchi- chopped, more to taste.
- 2 cups cooked, chilled rice ( leftover rice works best here)
- 1/2 teaspoon soy sauce (optional, only if necessary)
- 1/2 teaspoon bonito granules (optional, but yummy!)
- salt and pepper to taste
- 1/4 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.
Instructions
- 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.
Notes
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.
Nutrition
- 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
For the longest time I have been unable to watch any of your videos demonstrating your recipes. Is there something going on or is it my phone?
I wonder if you have your ad blocker turned on? I would try a different browser or turn it off?
Very good. Instead of soy sauce I added about a tablespoon of Korean Gochu Jang paste and stirred it into the rice. It melded the flavors together very well. I only had Dashi graduals on hand, so I subbed them for Bonito (I think they’re similar…?) Added a great savory, fish taste. The only problem I encountered is when crisping my rice the veggies browned a little too much. Maybe next time I’ll try a cast iron pan. Another fantastic recipe by Feasting At Home!
Thanks so much Madeline and love the addition of gochujang!
Just a question, doesn’t cooking the kimichi affect it’s benefits?
Thanks
Yes, if it gets too hot. 😉 You could just quickly warm it.
Added fresh veggies from the garden. Zucchini, and carrots.
This is amazing and easy. Will definitely be adding to dinner rotations.
easy and delicious!
Loved this recipe! The overeasy egg was a nice touch.
This was simply amazing. I tried to make it last week but my rice was freshly cooked and it turned to mush. This time I cooked my rice a day ahead and it was perfect. Thanks !
Yes it helps if it is dry!
Simply delicious! I added kimchi juice and topped with fresh kimchi, because who doesn’t love extra kimchi?!
Yum!
We all loved this even the meat-eater. Topped with crispy tofu (thank you for the recipe it worked a treat), egg, coriander, spring onions, fresh chilli and hot sauce as per your suggestion. Would never have thought of using kimchi in this way. Used vegan store-bought version but will try your recipe next time.
Glad you liked it!
just FYI…most store-bought kimchi is not vegetarian. Most kimchi recipes use fish extract/sauce.
Right – that is why I include my vegan version – for the kimchi link. 🙂
First time ever making a dish like this but this recipe was great! Quick and easy too 🙂
Great to hear Kelsey!
Fabulous recipe. I used cauliflower rice, added bean sprouts, and needed a bit of soy. Thank you!!
Five stars. Added the bonito granules. Brilliant! Used up a carrot, snow peas and some mushrooms. Will try your kimchi recipe!
Quick, easy and so flavorful. Made your homemade kimchi too!
Another winner. I’ve loved every recipe I’ve tried so far. I made mine with onions, carrots, red bell peppers, frozen peas, and some arugula that needed to be used up. Yummm
I’ve made this several times now- often, we add a leftover protein (e.g. chicken or shredded pork) along with the leftover rice. It comes together so quickly, tastes so good, and I love how customizable it is to whatever I have in the fridge!
This was absolutely amazing!!! Thank you so much!! I can’t wait to make this for my friends and family!
Yay!! so happy you liked it!!
I just stumbled on this blog a few days ago while looking for a recipe of fish cooked with fennel – which is also awesome.
Since then we made this kimchi rice twice already – second time at the request of my 9 year old son. Very good and super easy.
Sounds delicious. I always keep cooked brown rice in the fridge which makes putting together a week-night home-cooked meal so much easier. I make fried brown rice often using left over veggies, but always with olive oil, onions, garlic & ginger. Never thought to add kimchi, but now I will. Thanks for the inspiration!
Thank you Carolyn- let us know how you like it. All the best to you!!
Just cooked this up for dinner! I have yet to try one of your recipes and have it be a miss! (Devoured the turmeric soup last week!) This was delicious! Can’t wait to make again! Thanks!
Thank you so much Heather…Im s glad yo liked it! thanks for sharing!!