Fast and tasty, Easy Kimchi Fried Rice is the 15-minute dinner that will become your favorite new go-to!

When you stumble home from work, ravenously hungry and completely exhausted from life, there is nothing tastier and quicker to make than a bowl full of Easy Kimchi Fried Rice. Topped with a fried egg, sprinkle of sesame seeds, and sliced green onions, this 15-minute dish feels like a luxurious treat.

The key to making Easy Kimchi Fried Rice involves old kimchi and old rice. And a little pork, if you have it. In my recipe, I use Spam. But any odd bits of pork will work.

All to say, this is not a fancy recipe or a new one. In fact, I’m somewhat embarrassed to post this recipe because it’s such a simple, use-what-you’ve-got staple in Korean households.

This dish is simply a clever way to get rid of leftovers. It tastes different every time, depending on the contents of your fridge and the quality and age of your kimchi. Make it a few times and you’ll get the hang of it!

Tips for great tasting Kimchi Fried Rice:

1. Cook down the kimchi until soft and caramelized

Cooking down the kimchi enhances all that kimchi flavor. The flavors will caramelize and concentrate in intensity. Cook until soft and the color looks orange-y red.

2. Old kimchi preferred

Kimchi is a fermented food that changes in taste, color, and texture as it ages. For this recipe, freshly packed kimchi will not taste as good as old, dark, juicy kimchi that’s been hanging out too long in the back of your fridge. Old kimchi tastes so good when cooked down. The cooking process *magically* transforms old kimchi to a less acidic, more mellow kimchi. There’s tons of flavor in old kimchi!

3. Use old, cold rice

Why cold rice?  Freshly made rice is fluffy, soft, and moist.  It will absorb liquid and become mushy.  Old rice is hard, separated, cold, and dry to the touch.  When cooked, it retains its shape without turning mushy and gummy.  

I also suggest short grain rice as it will retain its shape better. Even medium grain rice will work. But long grain rice is too fluffy and delicate — it will break apart and turn to mush when cooked with the kimchi and liquid.

4. Add kimchi juice + gochujang for flavor boosters

Kimchi juice is LIQUID GOLD that makes everything taste better. Do not throw it out! Ever! Also, a spoonful of gochujang adds so much flavor.

5. KIMCHI + PORK = KOREAN BFFS

Just a little bit of pork adds SO much flavor to Kimchi Fried Rice! Throw in any kind of pork you like. I’ve used leftover pork roast, bacon, breakfast sausage, hot dog bits — all with delicious results. The recipe below calls for Spam but if you don’t have any, use any porky odds and ends that are in your fridge.

6. Essential tool: non-stick pan

The right pan can make or break your Kimchi Fried Rice. If you use the wrong pan, the rice and kimchi will burn and stick to the bottom of your pan. No amount of scraping will help! My favorite pan for Easy Kimchi Fried Rice: a ceramic, non-stick skillet. But I’ve also successfully cooked Kimchi Fried Rice in a non-stick T-fal skillet and even a non-stick soup pot. If you don’t have either, use a cast iron skillet or wok. But make sure both are well seasoned.

How to Make Kimchi Fried Rice:

Heat on medium and add some neutral oil. Optional: sizzle some diced up Spam.

Add chopped kimchi, kimchi juice, and gochujang. Cook until soft and caramelized, about 5 minutes.

Add cold, cooked rice and sesame seeds. Mix well.  Break up the rice with a wooden spoon (or potato masher) so no clumps remain. Add sugar and fish sauce. Mix well. Taste and add a sprinkle of salt, if needed.

Serve this Easy Kimchi Fried Rice with a fried egg and green onion. Enjoy!

More Kimchi Inspiration:

Kimchi Jjim [Braised Kimchi]

Kimchi Juice + Buttermilk Brined Fried Chicken Sandwiches with Kimchi Mayo

Kimchi Queso Dip

Or check out the Kimchi archives!