Kimchi Fried Rice (One Pot)

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Quick, easy kimchi fried rice recipe, homemade with simple ingredients in one pot over stovetop in 20 minutes. Loaded with rice, vegetables and fermented spicy cabbage.

If you love fried rice, take it to the next level with this kimchi version. The fermented cabbage and spice add just the right amount of flavor and vibrancy to take fried rice from delicious to phenomenal. If you have been looking for a fried rice recipe try these to find your favorite: Vegetable Fried Rice (One Pot), Bacon Fried Rice (One Pot), Chicken Fried Rice (One Pot), or even this Cauliflower Fried Rice (One Pot).

How To Make Kimchi Fried Rice From Scratch?

  1. Heat oils– Heat olive oil and sesame oil in a pan or wok.
  2. Saute vegetables– Add onion, garlic, frozen vegetables and saute.
  3. Add eggs– Push veggies to one side of the wok and add eggs. Scramble them until fully cooked. Mix with the other veggies.
  4. Add ingredients– Add rice, chopped kimchi, kimchi juice, soy sauce, salt, pepper and mix everything together.
  5. Mix in green onions– Enjoy!

What To Serve With Kimchi Fried Rice Recipe?

Typically, this is served with a stir fried chicken, beef or shrimp that’s smothered in an Asian sauce. Here are some of our family favorites:

Soup and Salad also makes a great pairing. Try one of these  Asian Cucumber Salad (One Bowl) or this  Egg Drop Soup (One Pot).

Variations for Easy Korean Fried Rice

Gochujang fried rice– Add some gochujang paste for a sweet and spicy addition.

Spam kimchi fried rice– Add spam for a salty addition to this fried rice.

Add chicken– Add cubed, diced, or shredded chicken. You can use leftovers or rotisserie chicken for convenience.

Add beef– For a more filling and hearty fried rice.

Use brown rice– For a healthier fried rice.

Add other vegetables– Such as green beans, bell peppers. broccoli, or asparagus.

Add bean sprouts– For a nice crunch and texture variation.

Add mushrooms– Add shitake, portobello, cremini, button, or whichever type you prefer.

Make it spicy– Add jalapenos, or other chili peppers like habanero or Serrano.

Add shrimp– For a seafood version.

Tips And Techniques for Kimchi bokkeumbap

Why is my rice sticky and mushy? This means the rice is under-cooked.

You must use day old rice for the best texture– The rice should be to the point that each rice grain is separated.

Homemade kimchi vs. store-bought kimchi– Either can be used. Homemade is obviously fresher and more flavorful. My recipe is linked in the the recipe card below.

Recipe can easily be doubled– Use a bigger wok or pan to double the recipe.

A non-stick pan is super important– This prevents the rice from sticking and burning.

Don’t omit sesame oil- Even though you can replace it with vegetable oil or olive oil, that small quantity of sesame oil adds A LOT of flavor!

Fresh or frozen vegetables can be used– I prefer frozen because it’s convenient, washed, sliced/chopped and cooks faster as well.

Use low sodium soy sauce– Because that prevents this meal from becoming too salty.

Adjust amount of seasonings– This is entirely a personal preference. Add more or less of whatever you like/dislike.

Storage

Refrigerate– In a sealed container for up to 2 days.

Freeze– I do not recommend freezing rice because it will become to mushy when thawed.

Reheat– In the microwave or on the stovetop.

More One Pot Rice Recipes

Easy Homemade Kimchi Fried Rice in Black Nonstick Pan With Black Spoon
Easy Homemade Kimchi Fried Rice in Black Nonstick Pan With Black Spoon
Print

One Pot Kimchi Fried Rice

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Quick, easy kimchi fried rice recipe, homemade with simple ingredients in one pot over stovetop in 20 minutes. Loaded with rice, vegetables and fermented spicy cabbage.

Servings: 4 People
Course: Main Course
Cuisine: Chinese
Keyword: chinese rice, kimchi rice
Calories: 430 kcal
Author: Abeer Rizvi

Ingredients

  • 2 tbsp Olive oil Or use canola oil or vegetable oil
  • 2 tsp Sesame oil
  • 1/4 cup Onion Finely chopped
  • 1 clove Garlic Finely minced
  • 1/4 cup Frozen vegetables Use a mixture of carrots, peas, corn
  • 3 Eggs Large, Whisked
  • 2 cups Rice  Jasmine or Basmati, Already cooked, Day old is best
  • 1/2 cup Homemade kimchi Or use store-bought kimchi, Roughly chopped into smaller pieces
  • 1-2 tbsp Kimchi juice Adjust according to your preference
  • 2 tbsp Soy sauce Low sodium
  • Salt To taste
  • Pepper To taste
  • 1/4 cup Green onions Finely chopped

Instructions

  1. Heat olive oil and sesame oil in a large nonstick pan or wok over medium-high heat.

  2. Add onion, garlic, frozen vegetables and saute for a few minutes until garlic is fragrant and vegetables are partially softened.

  3. Push these veggies to one side of the wok and add eggs.

  4. Scramble them until fully cooked.

  5. Mix them with the other veggies.

  6. Add rice, chopped kimchi, kimchi juice, soy sauce, salt, pepper and mix everything together.

  7. Mix in green onions and enjoy.

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 
Nutrition Facts
One Pot Kimchi Fried Rice
Amount Per Serving
Calories 430 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Trans Fat 1g
Cholesterol 123mg41%
Sodium 623mg26%
Potassium 232mg7%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 1g1%
Protein 12g24%
Vitamin A 834IU17%
Vitamin C 3mg4%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Korean Fried Rice in Black Nonstick Pot on White Background- Overhead Shot
Spoonful of Vegetarian Kimchi Bokkeumbap- Closeup Shot

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