Kimchi Fried Rice

This quick and easy Kimchi Rice recipe is the perfect go-to dish for busy weekdays. It’s ready in about 20 minutes with just a few ingredients and in one pan! It is so simple yet delivers bold, umami flavors!

What is Kimchi Rice

Kimchi rice or kimchi bokkeumbap is a classic Korean dish made with day-old rice, kimchi, and other ingredients such as ham, Spam, green onions, and carrots. The slightly spicy and tangy flavors from the kimchi blend beautifully with the rice, giving it an appetizing orange-reddish hue.

It is popular in Korean homes as kimchi and rice are kitchen staples. It can be an excellent addition to your meal rotation, too!

Not only is it quick and easy to make, but it’s also budget-friendly and adaptable. This recipe is a simple version; feel free to customize yours and add any protein or vegetables you like.

Ingredient notes

• Kimchi – a traditional Korean side dish made of pickled, fermented Napa cabbage and radish. It gives the dish texture and a spicy, umami, and tangy flavor. 
• Butter– adds a rich and nutty flavor to the dish. You can also use canola or olive oil as alternatives.
• Aromatics– onion and garlic help build flavor
• Ham– you can substitute other cured meats such as Spam, sausage, or bacon. You can also use other proteins like shrimp, chicken, pork, or beef.
• Short-Grain Rice– Use cold, day-old rice for best results. Chilling the leftover rice overnight will give you firmer grains and help remove excess moisture. 
• Egg– cook sunny-side up or over-easy for a delicious rice topping.
• Green onions– add a pop of color and a touch of freshness

Cooking tips

• Use a wok or a wide pan with high-sloping sides to allow enough space to toss everything with ease and heat evenly.
• You can add gochujang (fermented chili paste) or gochugaru (Korean chili pepper flakes) to kick up the heat.
• If you do not like sunny-side or over-easy, you can scramble the egg and toss it in the rice.

How to Serve and Store

• Enjoy a bowl of kimchi rice topped with egg and garnished with freshly chopped green onion, toasted sesame seeds, and strips of nori (seaweed). Drizzle with sesame oil to boost flavor and aroma.
• Store leftover kimchi rice in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
• Thaw in the refrigerator overnight if frozen and reheat it in a pan over medium heat or microwave at 1 to 2-minute intervals until completely warmed through.