This Kimchi Fried Rice recipe will knock your socks off! Turn leftover rice into an exciting dish using Korean ingredients.

If you love kimchi or kim chee as much as I do, then this homestyle fried rice is right up your alley. You can put this Korean side dish of salted and fermented vegetables on literally anything. Kimchi fried rice gives you a taste of Korea along with its delightful flavors.

It’s the best fried rice dish that you can throw in anything that’s been in your fridge like half of a carrot, some loose mushrooms and even strips of beef. But, I’ll be sharing a simple recipe and it’s up to you to be creative and make it your own.

What is Kimchi?

Filipinos are no strangers when it comes to Korean cuisine. These past few years, Korean restaurants or samgyeopsal restaurants have been the popular choice to eat out. With the vast options of side dish that accompanies the grilled meat, kimchi is the most recognizable.

It is a staple side dish of salted and fermented vegetables usually napa cabbage and radish. Either fresh or fermented, it pairs perfectly well with everything from grilled meats to noodles. Try making your own kimchi, it may look complicated to make at first, but it really is simple to do.

Best rice to use?

This fried rice recipe is not only tasty but also economical since day-old rice don’t go to waste.

Use day-old rice – Left-over rice kept in the refrigerator overnight works really great. It is dry which is a good thing because we’re adding ingredients and liquids that will add moisture back into the rice.
If you don’t have any day-old rice, plan ahead and cook rice the day before you’re planning on making this dish. Jasmine rice or short-grain rice are good options when making fresh rice.
Break up the rice – When you take out the day-old rice from the fridge, use a ladle or spoon to break the cold rice and separate the grain for easier and even cooking.

Can I use fresh rice?

You want to make fried rice but you don’t have day-old rice? Use freshly cooked rice! Just make the rice intentionally drier by adding slightly less water when you steam it.

Other topping ideas

I was not exaggerating when I said that you can add anything you want to your fried rice and even make it into vegan kimchi fried rice. Here are some suggestions to get you started.

Enoki mushrooms – or any other mushrooms that you enjoy.
Green peas
Spam – this is one of my favorite.
Fried egg – normally sunny side up but it entirely up to you.
Meat – like ground pork, roasted chicken strips, or beef.
Garnish – seaweed or nori strips, sesame seeds, green onions.
To make it vegan substitute meat with tofu.

Pro Tip!

Make your fried rice more epic by giving it extra heat by adding some gochujang which is a common ingredient or condiment in Korean recipes.

How to serve and store

Serve warm as a side dish or on its own.
Store left-overs, if any, in an airtight container and refrigerate for up to 3 days.
To reheat, place cold fried rice in a pan or wok and stir fry over low-medium heat until warm.

Cooking tips

Use a wok if possible – I know not every household have this so you can use a large skillet or pan instead. If you do have a wok, use it. It makes it easier to toss the rice and cook everything evenly.
You can also use your hands dampened with water to do break up the rice. The more separate the grains are, the better.