There’s something incredibly satisfying about the spicy, tangy flavors mingling in this Kimchi Fried Rice Recipe. Every bite bursts with zing and comfort, making it one of my favorite quick-fix meals that feels both exciting and homey at the same time.

A black wok filled with a pile of orange-red fried rice mixed with small pieces of light brown onions and green herbs, showing a moist and slightly shiny texture, with a metal spatula resting inside on the right side. The wok sits on a soft, textured green cloth. The background is a white marbled surface. 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 checks all the boxes for a meal that’s quick, versatile, and absolutely packed with flavor. I love how it combines simple ingredients into something way more exciting than your typical fried rice.

Bold Flavor Punch: The kimchi and gochujang create a spicy, tangy kick that wakes up your taste buds instantly.
Speedy and Easy: Ready in about 25 minutes, perfect when you want something satisfying without fuss.
Customizable: You can easily add proteins or adjust the spice level to suit your mood or pantry.
Uses Leftover Rice: A clever way to breathe new life into day-old rice, avoiding waste and getting maximum flavor.

Ingredients & Why They Work

Each ingredient here plays a role in creating a balanced, deeply satisfying dish. The umami of mushrooms, the sharpness of kimchi, and the nuttiness of sesame all come together in perfect harmony. Plus, knowing your ingredients helps you tweak it perfectly to your taste.

Flat lay of two cloves of fresh garlic, a small bunch of chopped green onions, three cremini mushrooms whole and clean, one small vibrant orange carrot, a small white ceramic bowl of chopped kimchi, a small white ceramic bowl with sliced vegan sausages, a simple mound of cooked white rice, a small white ceramic bowl containing bright red gochujang paste, a small white ceramic bowl with kimchi brine, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged with perfect symmetry and balanced proportions, 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: Use a neutral oil with a high smoke point for stir-frying — sesame oil adds flavor later, so keep this neutral for sautéing.
Garlic: Fresh minced garlic adds aromatic depth and a bit of savory sweetness.
Green onions: These brighten the dish with a mild onion flavor and fresh crunch.
Cremini mushrooms: Finely diced, they offer earthiness and texture without overpowering.
Carrot: Adds a slight sweetness and a bit of crunch when not overcooked.
Kimchi: The star player — fermented cabbage that’s tangy, spicy, and full of probiotics. The juice (brine) helps build sauce flavor too.
Vegan sausages (optional): A great protein add-in if you want to make this a more filling meal.
Cooked white rice: Day-old rice works best for that perfect fried texture — dry enough to crisp but tender inside.
Gochujang: Korean chili paste that adds moderate heat and a touch of sweetness.
Sugar: Balances the spicy and sour notes from the kimchi and gochujang.
Toasted sesame oil and seeds: Bring a nutty aroma and finish, elevating the dish.

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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

One of my favorite things about this Kimchi Fried Rice Recipe is how flexible it is. Over time, I've tweaked it to match whatever ingredients I have on hand or my craving for heat and texture.

Variation: I love adding a fried egg on top for extra richness and protein — the runny yolk mixed into the rice is next-level delicious.
Protein options: Swap vegan sausages for diced tofu, leftover chicken, or shrimp if you want something meaty.
Veggie swaps: Frozen peas, corn, or bell peppers work great if you don’t have fresh vegetables handy.
Spice control: If you’re spice-sensitive, reduce or skip the gochujang and toss extra sesame seeds for flavor without heat.

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

A close-up of a white bowl filled with bright orange fried rice mixed with small pieces of vegetables and mushrooms. The rice grains look soft and slightly shiny, with some white sesame seeds sprinkled on top. On top of the rice, there are small green chopped scallion pieces adding a fresh contrast. The bowl is placed on a soft green cloth napkin, and the background has a white marbled texture with a small white bowl of salt and a plate of green scallions blurred out behind the main bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up Your Flavorful Sauce First

Start by mixing the kimchi brine, gochujang, sugar, toasted sesame oil, and sesame seeds in a small bowl. This sauce is the magic that brings the whole dish together, so having it ready means you won’t forget or rush through it later.

Step 2: Sauté Your Aromatics Just Right

Heat the oil in your pan over medium heat. Add the minced garlic and chopped green onions, stirring for about 2-3 minutes until fragrant but not brown. This stage builds the aroma foundation of the dish — don’t rush it, but be careful not to burn the garlic.

Step 3: Give Your Vegetables Some Love

Turn your heat up to high and toss in diced carrots and mushrooms. Cook for 2-3 minutes so the carrots get just tender-crisp, keeping a nice bite. This keeps the dish from feeling mushy later and adds lovely texture.

Step 4: Mix in Kimchi, Vegan Sausages, and Rice

Add your chopped kimchi and vegan sausages (if using) to the pan. Stir-fry for a couple of minutes so those flavors start to meld. Then fold in your cooked rice, breaking up any clumps and mixing everything evenly.

Step 5: Pour in the Sauce and Stir-Fry It All

Drizzle your prepared sauce over the rice mixture and toss it well. Cook while stirring for 3-5 minutes, allowing the rice to soak up the sauce. I like to let the rice get a bit of a crispy edge for extra texture — just keep it moving so nothing burns.

Step 6: Finish and Serve with Garnishes

Turn off the heat and sprinkle on extra green onions and sesame seeds. Serve immediately for the best texture, although leftovers still taste fantastic.

Top Tip

From my experience, the right technique and ingredient handling make all the difference in this Kimchi Fried Rice Recipe — these pointers help you nail it every time.

Day-Old Rice: Don’t skip this! Fresh rice is too moist and turns mushy. Leftover rice is dry enough to get that fried rice texture.
High Heat Stir-Fry: Crank up your heat at the right time — it helps get those crispy bits without losing the aroma of your aromatics.
Don’t Overcook Veggies: Keep carrots and mushrooms slightly firm for that perfect bite and fresh contrast to the cooked rice.
Customize Spiciness: Adjust gochujang quantity to your heat tolerance — less gochujang means milder but you’ll want to tweak salt levels accordingly.

How to Serve Kimchi Fried Rice Recipe

Garnishes

I usually top mine with thinly sliced extra green onions and a scattering of toasted sesame seeds for crunch and eye appeal. Sometimes I add a fried egg or a sprinkle of nori sheets to amp up the flavor.

Side Dishes

This fried rice stands well on its own, but I love pairing it with simple sides like steamy miso soup, pickled radish, or a crisp cucumber salad to balance out the spice.

Creative Ways to Present

For a fun twist at dinner parties, I serve it in small lettuce cups or even shaped in mini rice balls with garnishes on top — it makes a playful, shareable appetizer everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. Make sure it cools completely before refrigerating to keep textures at their best.

Freezing

This recipe freezes well! I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just note that the texture may soften a bit after freezing.

Reheating

I reheat on a skillet with a splash of water and a quick stir-fry to restore some crispness and heat evenly. Microwaving works in a pinch but tends to make it a bit soggy.

Frequently Asked Questions:

Can I use fresh rice instead of day-old rice for kimchi fried rice?

Freshly cooked rice tends to be too moist and can turn mushy when stir-fried. For the best texture in your Kimchi Fried Rice Recipe, allow cooked rice to cool and refrigerate overnight to dry out a bit. If you're in a hurry, spreading the rice on a tray and letting it air out for 20-30 minutes can help.

What if I don’t have kimchi brine for the sauce?

If you don’t have kimchi brine on hand, you can substitute with a splash of soy sauce or a little extra sesame oil combined with a bit of rice vinegar to mimic the tang. The kimchi brine adds salty, fermented flavor, but this substitution still gives you a tasty sauce for your fried rice.

Can I make this recipe vegan or gluten-free?

Absolutely! This Kimchi Fried Rice Recipe is already vegan if you skip the vegan sausages or choose plant-based alternatives. To keep it gluten-free, make sure your kimchi and gochujang are certified gluten-free, and use tamari instead of soy sauce if you substitute in other sauces.

How spicy is this kimchi fried rice? Can I control the heat?

The heat level is moderate thanks to the gochujang and kimchi, but it’s flexible. You can easily reduce or omit the gochujang to make it milder, or add more if you like it fiery. Remember, adjusting the spice may also affect the overall flavor balance, so taste as you go to get it just right for you.

Final Thoughts

This Kimchi Fried Rice Recipe has become one of those meals I keep returning to when I want something cozy, flavorful, and fast. It’s simple to make but rich in taste — that blend of crispy rice, spicy kimchi, and nutty sesame always hits the spot. I hope you enjoy making it as much as I do and find yourself customizing it into your own little kitchen favorite.