Nothing quite beats the tangy, spicy, and comforting flavors that make this Kimchi Fried Rice Recipe so irresistible. It’s a perfect blend of fermented goodness and savory stir-fry magic, all in one pan. I love how quickly it comes together, making any weeknight feel special.

The image shows a black wok filled with a single layer of orange-colored fried rice mixed with small pieces of vegetables like onions and carrots, giving it a textured and slightly glossy look. The wok has a simple metal handle and a large metal spoon with some rice on it rests on the right side inside the wok. The background is a white marbled surface with a green cloth placed under the wok on the bottom left side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kimchi Fried Rice Recipe
Top Tip
How to Serve Kimchi Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kimchi Fried Rice Recipe

Why You'll Love This Recipe

This Kimchi Fried Rice Recipe has quickly become a favorite in my kitchen because it strikes the perfect balance between bold flavors and simple preparation. Once you get the hang of the sauce, it’ll feel like second nature to whip up.

Quick to make: You can easily throw this together in about 25 minutes, perfect for busy days.
Flavor powerhouse: The combination of kimchi, gochujang, and toasted sesame elevates every bite.
Customizable: Whether you add vegan sausage or swap veggies, it adapts to whatever you have on hand.
Comfort food with a kick: It satisfies that craving for something warm, spicy, and deeply flavorful without fuss.

Ingredients & Why They Work

The magic of this Kimchi Fried Rice Recipe lies in the way each ingredient plays off the others. The tangy kimchi adds that fermented punch, mushrooms and carrots bring texture and a hint of sweetness, and the sauce ties everything together with a spicy, savory oomph.

Flat lay of two cloves of fresh garlic with papery skins, a small cluster of bright green chopped scallions, three cremini mushrooms with smooth brown caps finely diced, one small vibrant orange carrot finely diced, a small mound of chopped reddish fermented kimchi, a few pieces of uncooked vegan sausages with a natural reddish texture, a generous scoop of cooked white rice with fluffy grains, a small white ceramic bowl containing deep red gochujang paste, a small white ceramic bowl filled with reddish kimchi brine, a small white ceramic bowl holding pale golden toasted sesame oil, a small white ceramic bowl with white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil: I use a neutral oil to sauté without overpowering the flavors.
Garlic: Adds aromatic depth that’s essential in almost every fried rice.
Green onions: They bring a fresh, mild bite and nice color contrast.
Cremini mushrooms: Their earthiness balances the tang of kimchi.
Carrot: Adds a pleasant crunch and subtle sweetness to the dish.
Kimchi: The star ingredient, contributing spice, acidity, and umami.
Vegan sausages (optional): A hearty protein boost that keeps things plant-based but satisfying.
Cooked white rice: Day-old rice works best—it keeps the grains separate and gives perfect texture.
Kimchi brine: Enhances the fermented flavor intensity in the sauce.
Gochujang: That spicy-sweet Korean chili paste adds depth and heat.
Sugar: Balances the spicy and sour elements perfectly.
Toasted sesame oil: A little goes a long way, bringing a comforting nuttiness.
Sesame seeds: For a finishing crunch and a bit of visual appeal.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Kimchi Fried Rice Recipe depending on my mood or pantry stash, and honestly, you should too! Don't hesitate to swap out veggies or adjust the spice level to make it feel truly like your own.

Variation: Sometimes I add a fried egg on top for a richer, more indulgent meal—trust me, it’s a game-changer.
Dietary changes: Feel free to use gluten-free gochujang or skip vegan sausage for a simpler version.
Seasonal swap: In winter, I swap the mushrooms for sautéed kale or spinach to add a green boost.

Step-by-Step: How I Make Kimchi Fried Rice Recipe

A white bowl filled with one thick layer of orange-red fried rice mixed with small pieces of light brown mushrooms and orange carrots. On top, there is a small pile of bright green chopped spring onions and white sesame seeds sprinkled around. The bowl is placed on a white marbled surface with a folded green cloth nearby and blurred bowls of green chopped onions and white grains in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Sauce

Begin by mixing the kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds in a small bowl. This sauce is the flavor foundation, so whisk it well until it’s smooth and beautifully blended. Setting this aside early makes the cooking process seamless.

Step 2: Sauté the Aromatics

Heat your oil in a wok or large skillet over medium heat. Toss in the minced garlic and chopped green onions and stir them around until fragrant—that usually takes about 2-3 minutes. This step releases those irresistible aromas that set the tone for the whole dish.

Step 3: Cook the Veggies

Turn the heat up to high and add your diced carrots and cremini mushrooms. Stir fry these for about 2-3 minutes—you want the carrots to stay slightly crunchy and the mushrooms to brown just a bit. Overcooked veggies lose their punch, so keep an eye on them!

Step 4: Add Kimchi and Sausage

Now stir in the chopped kimchi and vegan sausage if you’re using it. Let these cook together for 2 minutes to meld their flavors and warm the kimchi through, waking up that special fermented kick.

Step 5: Mix in the Rice

Add the cold, cooked rice and carefully break up any clumps as you stir it into the veggies. Keeping the heat high helps dry out the rice a little and creates those delightful slightly crispy edges.

Step 6: Toss with Sauce and Fry

Pour your prepared sauce over the rice mixture and toss everything together thoroughly. Stir-fry the rice for another 3-5 minutes until the rice has absorbed the sauce nicely, and you start to see some light charring if you like it that way. This is when all those flavors get nicely concentrated.

Step 7: Serve and Garnish

Finish with a sprinkle of fresh green onions and toasted sesame seeds for that classic touch. Serve it piping hot, and if you want to impress yourself, add a fried egg on top—it’s a reminder that simple meals can be absolutely delicious.

Top Tip

After cooking this Kimchi Fried Rice Recipe a dozen times, I've learned a few things that really boost the end result and save time—let me share my go-to tips:

Use day-old rice: Fresh rice is too soft and moist, but leftover rice from the fridge has the perfect texture for frying without clumping.
High heat is key: Keep the heat on medium-high to high to get that wonderful slightly crispy texture and avoid sogginess.
Don’t overcook veggies: Those carrots and mushrooms should keep a little crunch—it keeps the dish lively and balanced.
Customize spice carefully: If gochujang is too spicy for you, use less and balance with a bit more sesame oil or sugar.

How to Serve Kimchi Fried Rice Recipe

Garnishes

I always top mine with extra green onions and a sprinkle of toasted sesame seeds for subtle crunch and brightness. Sometimes, I add thin strips of seaweed or a fried egg when I want that extra flair. The contrast of crunchy kimchi and creamy egg yolk? Total comfort food heaven.

Side Dishes

Pair this kimchi fried rice with simple sides like steamed greens or a crisp cucumber salad to refresh the palate. A bowl of miso soup or a light seaweed soup complements the spicy, robust flavors perfectly, making it a well-rounded meal.

Creative Ways to Present

For a dinner party, I’ve served the Kimchi Fried Rice Recipe in individual lettuce cups or small bowls topped with finely julienned veggies and microgreens. It instantly transforms from a casual meal to something elegant—and your guests will love the bursts of flavor in every bite.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and try to eat them within 2 days. The rice dries out a bit but reheating with a splash of water or sesame oil brings back some freshness.

Freezing

I’ve frozen Kimchi Fried Rice Recipe a few times in portion-sized bags. It freezes well but tends to be better on the day of cooking texture-wise. When freezing, avoid adding the garnishes until reheating.

Reheating

To reheat, I prefer to use a skillet over medium heat with a drizzle of oil, stirring frequently to revive that lightly crispy texture rather than nuking in the microwave. Alternatively, a quick toss in a hot wok works beautifully.

Frequently Asked Questions:

Can I use freshly cooked rice in this Kimchi Fried Rice Recipe?

For the best texture, it’s best to use leftover rice that’s been refrigerated at least overnight. Freshly cooked rice is often too moist and clumps together, resulting in a mushy fried rice. If you only have fresh rice, try spreading it out on a tray to cool and dry before cooking.

What can I substitute for gochujang if I don’t have any?

If you don’t have gochujang, you can use a mix of chili garlic sauce combined with a bit of miso paste or soy sauce to mimic its sweet, spicy, and umami profile. Adjust the quantity to taste, starting small since gochujang is quite flavorful.

Is it okay to use frozen vegetables for this recipe?

Absolutely! Frozen diced vegetables are a convenient shortcut and work well here. Just be sure to drain any excess moisture to keep the rice from getting soggy, and cook them on high heat for a short time to maintain some texture.

Can I add meat or eggs to this Kimchi Fried Rice Recipe?

Yes! While this recipe works well as-is, you can absolutely add cooked meat like chicken, beef, or shrimp. Adding a fried or scrambled egg on top or mixed into the rice is also a fantastic way to add protein and richness. Just add these ingredients near the end of the cooking process to keep them tender.

Final Thoughts

This Kimchi Fried Rice Recipe has a special place in my kitchen rotation because it’s both easy and packed with flavor that feels like a hug in a bowl. Once you master this recipe, you’ll find yourself coming back to it again and again. Give it a try, and let me know how you customize yours—I promise it’s a quick win worth savoring!