Kimchi Fried Rice in 20 Minutes! (VIDEO)

Ingredients for Kimchi Fried Rice

Rice, Pork, and Kimchi

• 1.5 cups rice – I prefer long grain white rice for Kimchi Fried Rice (and fried rice in general!) due to the lower moisture content but you can substitute with another white rice, if needed.
  • Do not use freshly steamed rice! The rice should be dried out in the fridge overnight to reduce moisture in the rice. Too much moisture in the rice will make your fried rice soggy and mushy – and we don’t want that!
• 1/4 lb pork belly thinly sliced – I buy pre-sliced pork belly at my local Korean grocery (H Mart). If you can’t find them pre-sliced, you may be able to ask the butcher to slice it for you.
  • If you can’t buy it pre-sliced and want to slice it at home, I recommend you freeze the pork belly for 10 minutes before slicing. It’ll make the slicing a lot easier.
  • You can also substitute with pork shoulder/butt.
  • I’ve also used bacon, spam, or Chinese sausage (lap cheong).
• 1/2 cup chopped kimchi – Kimchi is a fermented cabbage that is a staple in Korean cuisine. This is the key ingredient for Kimchi Fried Rice! It’s become extremely popular over the last few years – I’ve seen it sold in just about every grocery store. However, if possible, I recommend buying your kimchi from a Korean market. They will have the largest and best selection.
  • Traditionally, you should make Kimchi Fried Rice with “old” kimchi – aged kimchi is more fermented, which makes the kimchi softer, more sour, and there is more Kimchi “juice”.
  • If you need to use “young” or fresh kimchi from the store, that’s ok!

Other Ingredients

• 2 tbsp kimchi juice – This is the secret to a GREAT Kimchi Fried Rice! The kimchi juice is packed with flavor – it adds a depth of flavor that you won’t get if you just use kimchi. Use a spoon to get some juice out of your kimchi container. The older your kimchi is, the more juice you’ll be able to get.
• 1/4 onion chopped
• 1 tbsp gochujang – Gochujang is a Korean pepper paste that is spicy, sweet, with a hint of umami. It has a STRONG flavor, so you only need a little to go a long way. I would adjust this to your spice preference – if you are new to the flavor or don’t enjoy spice as much, I would even start with 1/2 of what the recipe calls for!
• 2 tbsp water
• 1 scallion chopped, whites and greens separated
• 2 cloves garlic chopped
• 1 tsp sesame oil
• 1 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp MSG – I like to use MSG in moderation as a flavor enhancer but this is always optional.

Optional Garnishes for Kimchi Fried Rice

• roasted sesame seeds
• nori (seaweed)
• fried egg, sunny side up

4. Add Rice and Kimchi Sauce

Add your old rice to the vegetables in the pan. Pour the sauce over all of the ingredients and mix to combine. Continue cooking over high heat until sauce is completely absorbed and the rice is dry (about 5-6 minutes).

5. Add Back the Pork and Scallion Greens

Add back the cooked pork belly, scallion greens, and mix to combine. Drizzle 1 tbsp of sesame oil, season with salt, pepper, and MSG, and mix well one last time.

To serve, top with optional garnishes (sesame seeds, nori, and fried egg) – enjoy your Kimchi Fried Rice!

Storage and Reheating

You can store leftover Kimchi Fried Rice in the refrigerator in an airtight container for up to 3 days.

I like to reheating Kimchi Fried Rice in a hot wok or pan; this warms up each rice grain quickly, helps separate any rice that clumped together, and give the dish a nice char. You can also warm it up in the microwave.

What to Serve with Kimchi Fried Rice

Nothing goes better with Kimchi Fried Rice than Korean BBQ! My favorite to make for gatherings is my famous Korean Marinated Short Ribs (LA Galbi) Beef Bulgogi is an easy option to cook up on any weeknight! If you prefer pork (to go with the pork in your Kimchi Fried Rice), make my Spicy Pork Bulgogi!

One of the best things about Korean cuisine is all of the delicious side dishes (called “banchan”)! The refreshing and mildly spicy Korean Cucumber Salad or light Korean Broccoli Salad or Korean Spinach Side Dish would go great with Kimchi Fried Rice! If you like mung bean sprouts, definitely try Korean Bean Sprout Salad! Korean Stir-Fried Fish Cakes is always a crowd favorite, as is the cheesy and addictive Korean Cheese Corn!

I Love Fried Rice!

Fried Rice is one of those weeknight dinner MVPs (most valuable player) – it utilizes leftovers (rich), is super versatile and customizable, and comes together SO quickly! If you love a classic Chinese Takeout fried rice, try my Chicken Fried Rice or Shrimp Fried Rice. My childhood favorite was eating Spam Fried Rice at home or ordering Billionaire Fried Rice at our favorite Chinese restaurant on the weekends. Now that I’ve gotten older, I’ve even grown an appreciation for vegetarian versions, like Egg Fried Rice, Mushroom Fried Rice, and Garlic Fried Rice (Sinangag)! Of course, you can’t forget about my viral Din Tai Fung Fried Rice! Don’t forget about my Authentic Thai Fried Rice, which I learned how to make during my travels in Thailand!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Kimchi Fried Rice not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

If you tried this Kimchi Fried Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!