Easy Kimchi Fried Rice
If you’ve got kimchi and leftover rice, you’re already halfway to a seriously good meal. This kimchi fried rice (Kimchi Bokkeumbap) is spicy, smoky, and a little tangy. It’s simple to make but packed with bold flavor in every bite. It’s one of those quick dinners that always tastes like you spent way more time on it than you did.
As someone who’s developed and tested hundreds of recipes over the years for Savory Sweet Spoon, I’ve made a lot of fried rice: Vietnamese Fried Rice, Thai Shrimp Fried Rice, Spam Fried Rice, Crab Fried Rice, and Egg Fried Rice. But kimchi fried rice is one of those dishes I never get tired of. It’s bold, fast, and honestly, it tastes even better with leftover rice and the last can of Spam hiding in the pantry.
Why You’ll Love This Recipe
What I love most about this easy kimchi fried rice is how flexible it is. You can make it with Spam, bacon, ham, or just keep it simple with kimchi and egg. It always turns out delicious. The cooked kimchi adds a deep, savory flavor, while a spoonful of gochujang gives it that signature heat and color. Everything comes together in one pan in about 20 minutes, which makes it perfect for busy weeknights or lazy weekends when you just want something quick and satisfying.
Ingredients You’ll Need
- Spam: Salty, meaty, and nostalgic. You can also use bacon, ham, chicken, beef, or tofu if you prefer.
- Kimchi: The key ingredient in this recipe. I like using well-fermented kimchi because it adds tang and deep umami flavor. Homemade kimchi is always best—try my Homemade Kimchi recipe if you want to make your own—but store-bought works great too.
- Gochujang: Korean chili paste that gives the rice its signature red color and heat. There are a few different brands that vary in spice level and saltiness. Do a quick taste test and adjust the amount used to your liking.
- Soy sauce & sesame oil: For savory flavor and nutty aroma.
- Rice: Cold, day-old rice works best because it’s a little drier and fries up perfectly without getting sticky. But honestly, sometimes I don’t plan ahead, so I just spread freshly cooked rice out on a sheet pan and pop it in the fridge (or freezer for a few minutes) to cool it down quickly. It works just as well in a pinch.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
How to Make Kimchi Fried Rice
Start by heating a little oil in a large pan or wok over medium-high heat. Add the diced Spam and let it cook for about a minute or two until the edges turn golden and crisp. This step adds that salty, meaty flavor that balances perfectly with the tangy kimchi later. If you’re not into Spam, you can use bacon, ham, chicken, or even tofu for a vegetarian version. Anything that brings a bit of umami will work here.
Next, toss in the diced onion and minced garlic. Sautéing them together builds the base flavor of the fried rice and gives it that fragrant, savory aroma that makes the whole kitchen smell amazing. Once the onion turns slightly translucent, it’s time to add the chopped kimchi. Cook it for about 1–2 minutes so it gets caramelized and releases its juices; this deepens the flavor and adds a subtle smokiness. Don’t skip frying the kimchi! It’s what makes the rice so flavorful.
Now, add the cold, day-old rice. Cold rice fries up best because it’s drier and doesn’t turn mushy. Break up any clumps and toss everything together until the rice is evenly mixed with the Spam and kimchi. Let it cook for a few minutes, stirring occasionally, so you get those slightly crispy bits on the bottom.
Once the rice is hot, pour in the gochujang, soy sauce, sesame oil, and a pinch of black pepper. Stir well so the sauce coats every grain of rice. If your kimchi tastes extra sour, add a tiny bit of sugar to balance it out. You can also add a spoonful of kimchi juice for more flavor and color.
Once everything is heated through, give it a taste and adjust the seasoning. Add more gochujang if you want extra spice or a dash of soy sauce for more saltiness. When it’s just right, turn off the heat and drizzle in a little more sesame oil for that nutty finish.
Scoop the rice into bowls and top each serving with a fried egg. The runny yolk mixes into the rice and adds the most satisfying richness. Sprinkle on some sesame seeds, chopped green onion, and shredded nori to finish. Simple, fast, and full of flavor. You’ll want to make this again and again.
Make It a Meal
I love pairing this with a quick side of Korean cucumber salad (oi muchim) or a plate of Korean beef bulgogi if I’m craving something a little heartier. It’s also great for lunch the next day. Just reheat it in a skillet to bring back that fried rice texture.
Did You Make This Kimchi Fried Rice?
Kimchi fried rice is one of those meals that proves simple food can be seriously good. It’s fast, flavorful, and made with ingredients you probably already have on hand. If you liked this recipe, give my Korean Rice Bowl (Bulgogi Bibimbap) a try next—it’s another Korean favorite packed with flavor and perfect for using up leftover rice. If you make this, I’d love to hear how it turns out. Drop a comment below or tag me on social media so I can see your version!
RECIPE
Easy Kimchi Fried Rice
Ingredients
- 1 tablespoon neutral oil (like avocado or canola oil)
- 1 cup cubed Spam (or ham, bacon, or tofu)
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 cup chopped kimchi (plus 1-2 tablespoons kimchi juice for extra flavor)
- 2-3 cups day-old cooked rice (cold works best)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- pinch black pepper
- Optional: ½ teaspoon sugar (if your kimchi is very sour)
For serving:
- fried egg, toasted sesame seeds, chopped green onions, and shredded nori
Instructions
- Sauté the Spam. Heat oil in a large pan over medium-high heat. Add cubed Spam and cook for 2-3 minutes until lightly browned and crispy on the edges. This adds salty, meaty flavor to the rice.
- Build the flavor base. Add onion and garlic, and sauté for an additional minute until fragrant. Stir in chopped kimchi and cook for 1–2 minutes to deepen its flavor and caramelize slightly.
- Add the rice. Break up any clumps of cold rice before adding it to the pan. Toss well so each grain gets coated with that spicy kimchi mixture.
- Add the sauce. Stir in gochujang, soy sauce, sesame oil, and black pepper. Stir-fry for 3–5 minutes until the rice is heated through and lightly crisped.
- Taste and adjust. Add a splash of kimchi juice for more tang, or a pinch of sugar if your kimchi is extra fermented. Season to taste.
- Serve and top. Spoon into bowls and top each serving with a fried egg, sesame seeds, green onion, and shredded nori.
Notes
- Use cold, day-old rice: Fresh rice can get mushy. Cold rice fries up beautifully and gives that signature chewy texture.
- Fry the kimchi: Cooking it first brings out a smoky, deep flavor that makes a huge difference.
- Add a little sugar if needed: Older kimchi can taste extra sour, just a pinch of sugar balances it out perfectly.
- Want it saucier? Add a bit more gochujang or kimchi juice.
