There's nothing like a big skillet of kimchi fried rice when you're craving something bold, spicy, and ridiculously easy. This version is loaded with veggies like carrots, onion, and green pepper, plus protein-packed edamame and a fried egg on top. It's comfort food with a little kick, but still light enough to not weigh you down.
The best part? You can use leftover rice and that jar of kimchi sitting in the back of your fridge. Dinner's ready in 20 minutes, and honestly, it tastes even better than takeout. I love serving it alongside my Teriyaki Tofu Stir Fry
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The ingredients
Here's what I toss in my skillet (no measurements here:
- Kimchi - spicy, tangy, funky magic in a jar
- Cooked rice - day-old is best for that chewy fried rice texture
- Green pepper - adds a fresh crunch
- Onion - because fried rice without onion just feels empty
- Diced carrots - sweet and colorful
- Edamame - sneaky plant-based protein
- Garlic - always
- Eggs - fried right on top, yolk all runny
- Soy sauce + mirin - salty-sweet balance
- Sesame oil - nutty flavor boost
- Green onion - sprinkled at the end
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Kimchi Fried Rice
Heat sesame oil in a large skillet or wok until shimmering.
Sauté onion, garlic, carrots, edamame and green pepper until just softened.
Add rice. Break up any clumps and stir-fry until everything is hot.
Stir in kimchi and let it sizzle for a minute to wake up the flavor.
Splash in soy sauce and mirin. Toss to coat every grain.
Fry your eggs in a separate pan (or push the rice to the side of the skillet and crack them in).
Top the rice with fried eggs and a handful of chopped green onions.
Tips for Success
- Cold, leftover rice makes all the difference, freshly cooked rice tends to get mushy.
- Don't skimp on the kimchi juice, it gives the rice its signature tangy flavor.
- Use high heat and keep the ingredients moving to get that smoky, almost-charred fried rice edge.
Variations
- Protein swap: Add diced chicken, shrimp, or tofu instead of (or in addition to) eggs.
- Extra veggies: Mushrooms, zucchini, or even kale work beautifully here.
- Spice it up: A drizzle of gochujang or sriracha will turn up the heat.
Serving Ideas
I love this as a quick weeknight dinner, but it also makes a killer brunch with a fried egg on top. Pair it with a crisp cucumber salad or a bowl of miso soup to balance the spice.
Storage Tips
Freeze: It freezes surprisingly well! Just leave off the egg and add it fresh when reheating.
Fridge: Store leftovers in an airtight container up to 3 days.
Reheat: Warm in a skillet with a splash of water or sesame oil.
FAQ
Can I make this without kimchi?
You'll lose that funky kick, but you can swap in sautéed cabbage with a splash of rice vinegar and chili paste.
Can I use quinoa or cauliflower rice?
Yes! Both work well, though quinoa will give you more protein and cauliflower keeps it lighter.
What's the best kimchi to buy?
Look for refrigerated brands with clean ingredients - I like the ones that say "authentic Korean kimchi" and don't have added sugar.
Kimchi Fried Rice with Veggies and Egg
Equipment
- Wok or large skillet - A wok gives the best smoky stir-fry flavor, but a big skillet works fine too.
- Spatula or wooden spoon - For stirring and breaking up rice clumps.
- Cutting board + sharp knife - To quickly chop veggies and kimchi.
- Measuring spoons + cups - To portion out soy sauce, mirin, and sesame oil.
- Small frying pan (optional) - If you prefer frying your eggs separately.
Ingredients
- 4 cups cooked rice chilled
- 1 cup kimchi chopped + 2 tablespoon juice
- 1 small onion diced
- 1 green pepper diced
- 1 carrot diced
- 1 cup shelled edamame
- 2 cloves garlic minced
- 4 eggs
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 2 teaspoon sesame oil
- 2 green onions sliced
- sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet.
- Add onion, garlic, carrots, edamame and green pepper. Cook until just tender.
- Add rice and edamame. Stir-fry, breaking up clumps.
- Stir in chopped kimchi and cook for 1 minute.
- Pour in soy sauce, mirin, and kimchi juice. Toss to coat.
- Fry eggs separately or on the side of the skillet.
- Serve rice topped with fried eggs and green onion.
Notes
- Day-old rice works best for texture.
- Adjust kimchi amount based on spice preference.
- Add a splash of gochujang for extra heat.
- Leftovers reheat best in a hot skillet with a little oil.
Sophie Viau says
This kimchi fried rice is one of my go-to dinners when I need something quick but packed with flavor. I love how the kimchi gives it that tangy, spicy kick, and the fried egg on top makes it extra comforting. Plus, it’s the best way to sneak in extra veggies without anyone complaining.