Name: 10-Minute Kimchi Fried Rice Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Korean
Ingredients: 2 cups cooked rice; 1 cup chopped kimchi; 1 tablespoon kimchi juice (optional); 1 tablespoon soy sauce; 2 eggs; 2 tablespoons vegetable oil; 2 green onions, chopped; Sesame seeds for garnish

Introduction

Kimchi fried rice is a quick and flavorful dish that brings a spicy, tangy twist to your usual fried rice. Ready in just 10 minutes, it’s perfect for a satisfying meal using simple ingredients you likely have on hand.

A white plate holds a colorful dish with two main layers. The bottom layer is a mound of bright orange rice mixed with small pieces of green onion and lightly charred edges, giving a textured look. On top of the rice sits a perfectly cooked sunny-side-up egg with a shiny, bright orange yolk and slightly crispy, white edges. Scattered across both layers and around the plate are small, light brown sesame seeds and more green onion pieces cut into rings, adding contrast and decoration. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked rice
1 cup chopped kimchi
1 tablespoon kimchi juice (optional)
1 tablespoon soy sauce
2 eggs
2 tablespoons vegetable oil
2 green onions, chopped
Sesame seeds for garnish

Instructions

Step 1: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped kimchi and sauté for 2 to 3 minutes until it becomes fragrant and slightly softened.
Step 2: Add the cooked rice, kimchi juice (if using), and soy sauce to the skillet. Stir-fry thoroughly to combine and heat everything evenly, about 3 to 4 minutes.
Step 3: In a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Fry the eggs sunny side up until the whites are set but the yolks remain runny, or to your preference.
Step 4: Divide the kimchi fried rice between two plates. Top each serving with a fried egg, then garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately for best taste.

Tips & Variations

Use day-old rice for better texture as it’s less sticky and fries more easily.
Add cooked vegetables like peas or corn for extra color and nutrition.
For a protein boost, include diced cooked chicken, tofu, or shrimp when stir-frying the rice.
Adjust the spiciness by adding more kimchi or a dash of gochujang (Korean chili paste).

Storage

Store leftover kimchi fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the rice if needed. Reheating in the microwave works well too, but may result in softer texture.

How to Serve

A white bowl contains a two-layered dish placed on a white marbled surface. The bottom layer is orange-red fried rice mixed with small pieces of light brown kimchi and scattered bright green sliced scallions, showing a slightly moist texture. On top, there is a single sunny-side-up egg with a bright orange yolk in the center, surrounded by the glossy white cooked egg white that has a few sesame seeds sprinkled on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make kimchi fried rice without eggs?

Yes, eggs are optional. You can skip them or replace them with tofu or another protein of your choice for a vegan-friendly option.

Is kimchi fried rice spicy?

Kimchi fried rice has a mild to moderate spiciness depending on the kimchi used. You can easily adjust the heat level by choosing milder kimchi or adding more chili paste.

10-Minute Kimchi Fried Rice Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

This quick and flavorful 10-Minute Kimchi Fried Rice brings together tangy kimchi, savory soy sauce, and perfectly fried eggs for a satisfying meal that’s easy to prepare and packed with umami-rich Korean flavors.

Author: Daniel
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Korean

Ingredients

Scale

Main Ingredients

2 cups cooked rice
1 cup chopped kimchi
1 tablespoon kimchi juice (optional)
1 tablespoon soy sauce
2 eggs
2 tablespoons vegetable oil
2 green onions, chopped
Sesame seeds for garnish

Instructions

Sauté Kimchi: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chopped kimchi and sauté for 2-3 minutes until it becomes fragrant and slightly caramelized.
Stir-fry Rice: Add the cooked rice, kimchi juice (if using), and soy sauce to the skillet. Stir well to combine and stir-fry until the rice is heated through and evenly coated with the kimchi mixture, about 3-4 minutes.
Fry Eggs: In a separate pan, heat the remaining tablespoon of oil over medium heat and fry the eggs sunny side up, cooking until the whites are set but yolks remain runny.
Assemble and Garnish: Divide the kimchi fried rice between two plates. Top each serving with a sunny-side-up egg. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately.

Notes

For extra protein, you can add cooked diced chicken or tofu when stir-frying the rice.
If you prefer your egg fully cooked, flip it gently to cook over easy or over hard.
Use day-old rice for the best texture to avoid mushy fried rice.
Adjust the amount of kimchi juice according to your taste and kimchi’s sourness.
Serve with a side of steamed vegetables or a simple soup for a complete meal.

Keywords: kimchi fried rice, quick fried rice, Korean fried rice, kimchi recipe, easy dinner