Easy Kimchi Fried Rice
Servings: 4 servings
Calories: 346kcal
If you’ve got leftover rice and a jar of kimchi in the fridge, this is the easiest (and tastiest) way to turn them into a quick meal. Kimchi fried rice is spicy, smoky, and savory with a hint of tang from the kimchi—and it’s ready in under 20 minutes!
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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.
Nutrition
Calories: 346kcal | Carbohydrates: 28g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 1231mg | Potassium: 356mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
