Print

The Ultimate 15-Minute Easy Kimchi Fried Rice (Perfect for Leftover Rice)

A close-up of vibrant kimchi fried rice topped with a sunny-side-up egg, sesame seeds, and green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this quick and savory Kimchi Fried Rice, or Bokkeumbap, in just 15 minutes. It is the perfect weeknight dinner, especially when you use cold, leftover rice for the best texture.

Ingredients

Scale
  • 2 cups cold, day-old cooked white rice
  • 1 cup chopped, well-fermented kimchi
  • 1/4 cup kimchi juice (from the jar)
  • 2 tablespoons neutral cooking oil (like canola or vegetable)
  • 4 ounces pork belly or bacon, diced (optional, substitute with mushrooms for vegetarian)
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 large eggs (for topping)
  • 1 green onion, sliced (for garnish)
  • 1 teaspoon toasted sesame seeds (for garnish)

Instructions

  1. Prepare your ingredients: Dice the pork belly or bacon (if using), chop the kimchi, dice the onion, and mince the garlic. Have your cold rice ready.
  2. If using pork belly or bacon, heat the cooking oil in a large skillet or wok over medium heat. Add the meat and cook until crisp. Remove the meat with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan. If not using meat, add the 2 tablespoons of neutral oil now.
  3. Add the diced onion to the skillet and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the chopped kimchi to the skillet. Stir and cook for 3 to 4 minutes until the kimchi softens and darkens slightly. This step builds deep flavor.
  5. Push the kimchi mixture to one side of the skillet. Add the Gochujang and soy sauce to the empty space and cook for 30 seconds to toast the paste slightly. Stir the paste into the kimchi mixture.
  6. Add the cold rice to the skillet. Break up the rice clumps with your spatula. Stir everything together well, mixing the rice with the kimchi and seasonings. Cook for 3 to 5 minutes, pressing the rice against the hot pan occasionally to get some crispy edges.
  7. Stir in the reserved pork belly/bacon (if using) and the kimchi juice. Cook for 1 more minute until heated through. Remove the skillet from the heat and stir in the sesame oil.
  8. While the rice cooks, fry two eggs sunny-side up in a separate small pan. You want the yolks runny for the best flavor.
  9. Divide the Kimchi Fried Rice into serving bowls. Top each serving with a fried egg. Garnish with sliced green onions and toasted sesame seeds.

Notes

  • Using day-old, cold rice is key for achieving that slightly dry, separated texture that makes great fried rice. Do not use freshly cooked rice.
  • If you prefer a vegetarian or vegan meal, skip the pork belly/bacon and use vegetable oil. Make sure your Gochujang is vegan, as some brands contain fish products.
  • For extra richness, you can stir in 1/4 cup of shredded cheese (like mozzarella) right before serving.

Nutrition

Find it online: https://tastetaught.com/easy-kimchi-fried-rice-recipe/