Kimchi Fried Rice with gochujang and fried eggs is a bold, flavor-packed twist on classic fried rice. It’s tangy, spicy, slightly sweet, and packed with umami flavor.
If you’re a fan of big, punchy flavors, you’re going to go BONKERS over this dish! The fermented kimchi and gochujang bring the perfect balance of heat, acidity, and deep savory goodness.
Whether you enjoy it as a quick meal or a flavorful side, this Korean-inspired fried rice is guaranteed to satisfy. And the best part? It’s super easy to make, completely customizable, and a fantastic way to use up leftover rice. Let’s dive in.
What is Kimchi?
Kimchi is a traditional Korean fermented vegetable dish, typically made with napa cabbage and radishes, seasoned with garlic, ginger, chili flakes, and other aromatics.
It has a distinctive tangy, spicy, and umami-rich flavor with a crunchy texture. Because kimchi is naturally fermented, it contains probiotics that promote gut health.
However, when cooked at high temperatures, those probiotics don’t survive – so while this dish won’t provide the same probiotic benefits as raw kimchi, it does bring tons of bold, punchy flavor to the table.
If you’re new to kimchi, be warned: people either love it or hate it. Before diving into this recipe, you may want to confirm you’re on Team Kimchi. (Spoiler: After one bite of this fried rice, you will be.)
What is Kimchi Fried Rice?
Kimchi Fried Rice (or Kimchi Bokkeum Bap) is a classic Korean dish that combines leftover rice, stir-fried with chopped kimchi, vegetables, and savory seasonings like soy sauce or liquid aminos.
It’s typically finished with a fried egg on top and a sprinkle of green onions and sesame seeds for extra flavor.
The dish blends beautifully into the rice, creating a balance of spicy, tangy, and slightly sweet flavors. Some of the ingredients in this recipe might be new to you, so let’s break them down!
Ingredients for Kimchi Fried Rice
Cooked rice: Short-grain white rice works best, but you can also use medium-grain or brown rice. Day-old rice is best since it fries up crispier. Brown rice, jasmine rice, or even cauliflower rice work too.
Kimchi: The key to bold, tangy, and umami flavor. Older kimchi is best for a stronger taste. If you’re out, try sauerkraut with a splash of soy sauce or a little miso paste with chili flakes.
Avocado oil: Used for frying. It has a high smoke point and a neutral taste. Vegetable oil, canola oil, or a touch of sesame oil work too.
Vegetables: Onion, garlic, carrot, ginger, and peas add sweetness, depth, and color. Swap onion for shallots, carrot for bell peppers, and peas for edamame or corn. No fresh ginger? Ground works too!
For the sauce:
Gochujang: This Korean chili paste adds sweet, spicy, and umami depth. If you’re not sure about gochujang or don’t have it on hand, use BBQ sauce. It might sound odd, but it adds a similar sweet-savory kick that works beautifully – trust me on this one!
Liquid aminos: A gluten-free alternative to soy sauce with a rich, savory taste. Regular soy sauce, tamari, or coconut aminos are all great options.
Kimchi juice: Adds extra tang and depth. If you don’t have enough, a splash of rice vinegar or a little extra soy sauce works.
Final touches:
Fried egg: A runny yolk makes the dish extra rich and satisfying. Scrambled eggs, a tofu scramble, or skipping the egg altogether works too.
Green onion: Adds a fresh, slightly spicy bite. Chives or cilantro are easy substitutes.
Sesame seeds: A nutty crunch to finish it off. Toasted crushed peanuts or hemp seeds add a similar effect.
How to Make Kimchi Fried Rice
If you don’t have leftover rice, cook 1 cup of short-grain white rice according to the package instructions. For best results, let it cool completely before frying.
Heat avocado oil in a large skillet or wok over medium heat. Add the chopped onion and cook until translucent (about 5 minutes). Stir in garlic, ginger, carrot, and peas, cooking for another 2-3 minutes.
Stir in the cooked rice, followed by liquid aminos (or soy sauce), gochujang, and chopped kimchi. Cook, stirring regularly, until everything is heated through and the rice starts to crisp slightly.
In a separate pan, fry eggs to your liking. Serve them over the fried rice, then sprinkle with green onions and sesame seeds.
Recipe Variations & Additions
- Make it spicier – Add more gochujang, red pepper flakes, or drizzle with sriracha.
- Swap the rice – Use brown rice, cauliflower rice, or even quinoa for a different twist.
- Add protein – Stir in cooked chicken, shrimp, or tofu for extra protein.
- Toss in extra veggies – Add bell peppers, mushrooms, bok choy, or spinach for more texture and nutrients.
- Throw in some kimchi juice – A splash of the liquid from your kimchi adds even more tangy goodness.
- Give it a crunch – Top with crushed roasted seaweed, crispy onions, or toasted nuts for extra texture.
- Turn it into a wrap – Stuff the fried rice into lettuce leaves or in rice paper for a fun, spring roll-style twist!
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of oil.
What if I don’t have leftover rice?
Freshly cooked rice works, but for the best texture, spread it out on a baking sheet and refrigerate it for 30 minutes before frying.
Can I make it vegetarian or vegan?
Yes! Just leave out the fried egg or replace it with crispy tofu or a plant-based egg substitute.
What does gochujang taste like?
Gochujang is a fermented Korean chili paste that’s spicy, slightly sweet, and deeply savory. It’s often compared to a smoky, umami-rich hot sauce with a bit of miso-like depth.
Why is my fried rice mushy?
This usually happens if the rice is too fresh or has too much moisture. For best results, use day-old rice or refrigerate freshly cooked rice before frying.
What to Serve with Kimchi Fried Rice
Kimchi fried rice is bold, savory, and a little spicy, so it pairs best with light, refreshing sides to balance things out. A crisp cucumber salad, fresh spring rolls, or quick-pickled veggies add crunch and brightness, while a cozy bowl of Thai coconut soup makes it a heartier meal. If you want extra protein, Asian-style turkey lettuce wraps are a great option. Here are some of my favorite pairings:
- Easy Asian Cucumber Salad
- Spring Rolls with Peanut Sauce
- Thai Coconut Soup with Vegetables
- Quick Pickled Vegetables
- Instant Pot Asian Turkey Lettuce Wraps (Keto, Paleo)
Other Delicious Fried Rice Recipes To Try:
- Cauliflower Fried Rice
- Red Curry Fried Rice
- Basil Fried Rice
- Pineapple Fried Rice
- Turmeric Chicken Fried Rice
May all thy rice be fried 😉
Kimchi Fried Rice Recipe
Ingredients
- 1 cup short grain white rice cooked (about 3.5 cups cooked)
- 2 Tbsp avocado oil
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 large carrot peeled and chopped into small pieces
- 2/3 cup peas I use frozen
- 2 Tbsp liquid aminos
- 2 tsp to 2 Tbsp gochujang to taste*
- 1/2 cup kimchi
For Serving:
- 2 to 4 eggs fried
- 1 stalk green onion chopped
- 1 tsp sesame seeds
Instructions
- Begin by cooking 1 cup of white rice according to package instructions. I always soak my rice before using it, but if you’re in a hurry, just get straight to the cooking.
- While the rice is cooking, heat the avocado oil in a large skillet or wok. Add the yellow onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic, carrot and peas and cook another 2 to 3 minutes, until garlic is very fragrant.
- Stir in the cooked white rice and add the remaining liquid aminos (or soy sauce), gochujang sauce, and chopped kimchi. Continue cooking, stirring regularly, until piping hot and rice begins to stick to the pan or become golden-brown.
- Serve fried rice with fried eggs, chopped green onion, and sesame seeds.
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
No bismati rice in fried kimchee rice..you must use short grain rice….also.you have to put sesame oil to give a nice fragrance….
Thank you for the suggestions, Linda! Love it! xoxo