Delicious Kimchi Fried Rice: A Quick Meal for Any Night

This Kimchi Fried Rice transforms leftovers into a budget-friendly, flavorful dish in under 30 minutes.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 340

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Cooking Oil Use high smoke point oils like sunflower or grapeseed oil.
4 cups Cold Cooked Rice (Plain) Day-old rice is ideal.

For Flavor

1 cup Kimchi Well-fermented offers the best flavor.
2 tablespoons Gochujang Adjust according to spice preference.
to taste Black Pepper Sprinkle for an added kick.
1 teaspoon Sugar Balances the spiciness of the gochujang.
1 tablespoon Sesame Oil Drizzle at the end for an aromatic finish.

For Toppings (optional)

2 tablespoons Scallions Chopped fresh for color and crunch.
to taste Furikake Adds texture and flavor.

Equipment

Skillet

Method

Step‑by‑Step Instructions

Heat a large skillet over medium heat for about 1-2 minutes. Drizzle in cooking oil, coating the surface.
Add chopped kimchi and stir-fry for 3-4 minutes until fragrant and slightly caramelized. Stir in gochujang, black pepper, and sugar for an additional 1-2 minutes.
Add cold cooked rice to the skillet, breaking up clumps. Stir thoroughly for 5-7 minutes until well coated in the kimchi mixture.
Drizzle sesame oil over the top, mix in optional toppings like scallions or furikake, then serve hot.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 50gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Ensure to use day-old rice for the best texture. Adjust spice levels to your preference.

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