One Pot Recipes

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 unique 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).

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

How To Make Kimchi Fried Rice From Scratch?

  1. Saute vegetables– This includes onion, garlic, frozen vegetables.
  2. Add eggs– Push veggies to one side of the wok and make scrambled eggs.
  3. Mix– With other veggies.
  4. Add remaining ingredients– This includes rice, chopped kimchi, kimchi juice, soy sauce, salt, pepper.
  5. Mix– Until combined.
  6. Garnish– With green onions.

What To Serve With Kimchi Fried Rice Recipe?

Typically, this is served with proteins like chicken, beef, shrimps in Asian sauce:

Salads also makes a great pairing. Try one of these:

To make a complete meal, consider serving it with soup:

Variations for Easy Korean Fried Rice

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

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

Add chicken– Try cubed, diced, or shredded chicken. You can use leftovers from a previous meal or Instant Pot Whole Chicken (Rotisserie Chicken) for convenience.

Add beef– For a more filling and hearty meal.

Use brown rice– For a healthier option.

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

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

Add mushrooms– Try 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.

Korean Fried Rice in Black Nonstick Pot on White Background- Overhead Shot

Tips And Techniques for Kimchi bokkeumbap

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

You must use day old rice for the best texture– The rice should be to the point that each 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 and double all the ingredients.

A non-stick pan is very important– That’s because it prevents 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 intense flavor that you simply can’t get from other oils.

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.

Spoonful of Vegetarian Kimchi Bokkeumbap- Closeup Shot


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

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

Reheat– In the microwave or on the stovetop.

More One Pot Rice Recipes

One Pot Kimchi Fried Rice

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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.
Yield: 4 People


  • 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


  • Heat olive oil and sesame oil in a large nonstick pan or wok over medium-high heat.
  • Add onion, garlic, frozen vegetables and saute for a few minutes until garlic is fragrant and vegetables are partially softened.
  • Push these veggies to one side of the wok and add eggs.
  • Scramble them until fully cooked.
  • Mix them with the other veggies.
  • Add rice, chopped kimchi, kimchi juice, soy sauce, salt, pepper and mix everything together.
  • Mix in green onions and enjoy.


  • 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. 


Calories: 430kcal, Carbohydrates: 78g, Protein: 12g, Fat: 7g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 623mg, Potassium: 232mg, Fiber: 2g, Sugar: 1g, Vitamin A: 834IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 2mg
Course: Main Course
Cuisine: Chinese
Calories: 430
Author: Abeer Rizvi

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