Everyday Kitchen

Korean · Dinner

Kimchi Fried Rice

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan

Kimchi Fried Rice is a Korean dish. Use cold, safely stored rice for separate grains.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Medium
Cuisine
Korean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Kimchi Fried Rice. The photograph includes nori and an egg topping not included in this draft.
The photograph includes nori and an egg topping not included in this draft. Representative photograph of Kimchi Fried Rice. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pan

Rice

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 3 min

  1. Heat oil from 25 ml neutral oil, 250 g kimchi, chopped, 100 g onion, chopped; fry onion 3 minutes and kimchi 3 minutes.

Rice · About 7 min

  1. Add 700 g cooked rice, promptly chilled, 50 ml kimchi brine, 15 ml soy sauce, 15 g gochujang, break up clumps and fry 5–7 minutes until rice reaches 74°C / 165°F.

    Check: Look for this result: rice reaches 74°C / 165°F.

Finish · About 1440 min

  1. Fold in 10 ml sesame oil, 20 g spring onions, 10 g sesame seeds and serve immediately. Use rice refrigerated within one hour and kept no longer than 24 hours.

Tips

  • Use cold, safely stored rice for separate grains.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use vegan kimchi if avoiding seafood ingredients.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Kimchi Fried Rice?

Use cold, safely stored rice for separate grains.

What can I substitute in Kimchi Fried Rice?

Use vegan kimchi if avoiding seafood ingredients.

Can I prepare Kimchi Fried Rice ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes