Stir-frying leftover rice with tangy, fermented kimchi, tender chicken, and a rich blend of garlic, gochujang, and seasonings, this kimchi fried rice bursts with spicy, umami, and slightly sweet flavours. Topped with a fried runny egg, chopped spring onions, and toasted sesame seeds, every bite is addictively good.
Perfect for using leftover rice, this dish turns simple ingredients to a meal that’s ultimately hearty and fulfilling. Ready in half an hour, this fiery, flavourful fried rice is going to become your new go-to favourite!
Table of contents
Why you’ll love this recipe
- Bold, addictive flavours: Pairing tangy, spicy kick of kimchi with savoury umami from garlic, soy sauce, and gochujang, every bite is an explosion of delicious flavours.
- Quick and easy: Ready in 30 minutes, it’s the perfect meal for busy weeknights or lazy weekends when you want something delicious without the fuss.
- Versatile and customisable: Make it with pork, chicken, SPAM, beef, or keep it simple with just veggies, you can easily customise this recipe to make it your own bowl of kimchi fried rice. Top it with a runny fried egg for extra richness or even add cheese for an ooey-gooey experience.
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Ingredients for kimchi fried rice
- Leftover rice: Using day-old rice gives the perfect texture for frying as it has a firmer and drier texture than freshly cooked rice, resulting in distinct, slightly chewy rice grains.
- Kimchi: Use aged, fermented kimchi to brighten the dish with its spicy, tangy flavours.
- Chicken breast: I used chicken breast for this fried rice recipe to pack it with protein. You can also use pork, beef, or simply keep it veggie-packed.
- Gochujang: A Korean red pepper paste that gives the dish its rich umami, sweet-spicy kick.
- Gochugaru: Korean red pepper flakes is optional but it amplifies kimchi’s spicy, smoky depth which adds complexity to the dish, making it even more delicious.
- Garlic and onion: Sautéing garlic and onions before stir-frying the rice gives the dish an umami boost, setting a deep, savoury flavour foundation for the fried rice.
- Soy sauce: This adds extra umami alongside gochujang, garlic, and onions, enhancing the bold, savoury flavours of the dish.
- Dark soy sauce: This gives the fried rice a colour that makes it look more appetising, and adds a malty, slightly sweet flavour that enhances the savoury profile of the dish.
- Sugar: This adds a touch of sweetness that rounds out the tangy, savoury flavours.
- Black pepper: For seasoning.
For the marinade
- Cornstarch: This plays an important role in achieving tender and juicy chicken. It locks in the moisture of the chicken, and creates a protective layer for the meat to absorb the flavours of the marinade.
- Sugar: This tenderises the chicken and adds sweetness to balance out the savoury flavours.
- Salt: Acts as a flavour enhancer.
- Shaoxing wine: This helps remove any “off” smell of meat and tenderises the chicken.
- Soy sauce: Flavours the chicken meat with its salty, umami taste, and balances the flavours for a perfect harmony.
How to make kimchi fried rice
- Marinate the chicken: Chop the chicken breast into bite-size pieces. Mix the chicken breasts with cornstarch, sugar, Shaoxing wine, soy sauce, and a pinch of salt. Marinate for 10-15 minutes. Meanwhile, prepare other ingredients.
- Prepare other ingredients: Mince the garlic clove, dice the onion, and chop the fermented kimchi into small pieces. Set aside.
- Cook the chicken: In a frying pan, heat some oil over medium heat, and sear both sides of the chicken breasts until golden brown. When they are just cooked, remove from heat, and set aside.
- Sauté aromatics: Using the same pan, sauté diced onions and minced garlic with the remaining oil from the chicken until the onions become translucent. Add in chopped kimchi with any kimchi sauce, and stir-fry until fragrant.
- Fry the rice: Add in day-old rice, gochujang, gochugaru, soy sauce, dark soy sauce, and sugar. Stir-fry until well combined, breaking up the cold rice until all rice grains are coated with seasonings.
- Place the cooked chicken back in the pan: Transfer the cooked chicken back to the pan, and stir-fry together. Season with black pepper and mix well.
- Serve: Transfer the kimchi fried rice to a bowl or plate, top with a fried egg, and garnish with toasted sesame seeds, and chopped spring onions. Enjoy!
Success tips on making kimchi fried rice
Use leftover rice chilled overnight.
A day-old rice has a firmer and drier texture than freshly cooked rice, which gives the perfect texture for making fried rice, as they result in distinct, chewy rice grains. If you’re using freshly cooked rice, you can dry the rice by spreading them on a plate or tray, and let cool for about 10 minutes. Alternatively, you can transfer the cooked rice to the refrigerator, and chill for a few minutes before frying.
Do not overcook the chicken.
Be sure to remove the chicken breasts once they are cooked, as you’ll be stir-frying with the rice at a later step. You can do a chopstick test by piercing it through the thickest part of the meat. If it goes through, they’re done.
Do a taste test.
Once you’ve stir-fried the rice with seasonings, do a taste test and adjust the amounts of seasonings to suit your preferences. Add in salt if necessary.
For extra richness.
You can add in a tbsp of butter at the end or a drizzle of sesame oil for extra richness and fragrance.
What kind of kimchi works best?
Older, sour kimchi (well-fermented) works best as it gives deeper flavour. If using fresh kimchi, you can add a splash of vinegar for tang.
Is kimchi sauce necessary?
No, it’s not necessary but it enhances the flavour of the fried rice. If you’re using fresh rice, be sure to reduce the amount to prevent the fried rice from becoming too wet/mushy.
My fried rice is too wet/mushy. How to fix?
Fry the rice for a longer period over medium-high heat to allow excess moisture to evaporate.
How to store leftovers?
Let the fried rice cool at room temperature, then store any leftovers in an airtight container. It will keep for up to 3-4 days in the refrigerator. Reheat using the microwave or gently heat in a frying pan.
This kimchi fried rice features leftover rice, tangy and spicy kimchi, tender flavourful chicken, and a rich, velvety yolk from the fried egg, all come together in a perfect harmony. Whether you’re a Korean food lover or craving something hearty and irresistible, this dish definitely hits the spot. Just one bite and you’ll fall in love with it instantly!
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Kimchi Fried Rice
Ingredients
- 1 chicken breast chopped
- 2 cups leftover rice
- 1 cup kimchi (+2 tbsp kimchi sauce)
- 1/4 onion chopped
- 1 tsp minced garlic
- 1.5 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 heap tbsp gochujang
- 1 tsp gochugaru (optional)
- 2 tsp sugar
- 1 tsp black pepper for seasoning
For the marinade
- 1 tbsp soy sauce
- 1/2 tbsp Shaoxing wine
- 1 tsp cornstarch
- 1 tsp sugar
- Pinch of salt
Instructions
- Marinate the chicken: Chop the chicken breast into bite-size pieces. Mix the chicken breasts with cornstarch, sugar, Shaoxing wine, soy sauce, and a pinch of salt. Marinate for 10-15 minutes. Meanwhile, prepare other ingredients.
- Prepare other ingredients: Mince the garlic clove, dice the onion, and make a few cuts to the fermented kimchi. Set aside.
- Cook the chicken: In a frying pan, heat some oil over medium heat, and sear both sides of the chicken breasts until golden brown. When they are just cooked, remove from heat, and set aside.
- Sauté aromatics: Using the same pan, sauté diced onions and minced garlic with the remaining oil from the chicken until the onions become translucent. Add in chopped kimchi with any kimchi sauce, and stir-fry until fragrant.
- Fry the rice: Add in day-old rice, gochujang, gochugaru, soy sauce, dark soy sauce, and sugar. Stir-fry until well combined, breaking up the cold rice until all rice grains are coated with seasonings.
- Place the cooked chicken back in the pan: Transfer the cooked chicken back to the pan, and stir-fry together. Season with black pepper and mix well.
- Serve: Transfer the kimchi fried rice to a bowl or plate, top with a fried egg, and garnish with toasted sesame seeds, and chopped spring onions. Enjoy!