This kimchi fried rice is spicy, tangy, and savory, with day old rice stained red by gochujang and a splash of kimchi juice.
Sauteed enoki mushrooms add a soft, silky bite, while sesame oil and crispy seaweed bring nutty flavor and crunch. A fried egg with a runny yolk makes it feel like a complete meal. It cooks in a single pan in about 25 minutes.
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Why This Kimchi Fried Rice Recipe Works
Kimchi brings fermented tang, heat, and crunch all at once, so the rice needs very little else. Using the kimchi juice as the liquid spreads that flavor through every grain.
Gochujang is cooked briefly in the oil before the kimchi goes in. That short step deepens its flavor and removes the raw edge.
Day old rice has dried out slightly, so the grains stay separate and fry instead of turning gummy. This is why leftover rice gives better results than freshly cooked rice.
Ingredients for Kimchi Fried Rice
- 3 cups cooked day old white rice
- 1 cup packed kimchi, juice reserved
- 1/4 cup kimchi juice
- 1 tablespoon gochujang
- 7 ounces enoki mushrooms
- 2 teaspoons toasted sesame oil, divided
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely chopped
- 1 pinch each salt and black pepper
- 4 eggs, fried sunny side up, for serving
- 1 teaspoon black sesame seeds, 2 sliced green onions, and 1 sheet crispy seaweed, for garnish
Day old rice. Cold rice from the refrigerator has firm, dry grains that crisp slightly in the pan. If you only have fresh rice, spread it on a tray and chill it for 30 minutes.
Kimchi. Use well fermented kimchi for the most tang. Pressing it in a sieve over a bowl separates the juice you will use later.
Gochujang. This Korean chili paste is sweet, salty, and spicy. Brands vary in heat, so start with 1 tablespoon and add more at the end if you like.
Enoki mushrooms. Trim off the base and separate the strands. They cook in under 2 minutes, so remove them before the rice goes in. Sliced cremini work if you cannot find enoki.
Toppings. Black sesame seeds, green onions, and crispy seaweed add crunch and freshness. The fried egg turns the dish rich and silky when you break the yolk.
How to Make Kimchi Fried Rice
1. Strain the kimchi. Press the kimchi in a sieve over a bowl, then measure 1/4 cup of the juice and set it aside.
2. Cook the mushrooms. Heat 1 teaspoon sesame oil in a large non stick pan over medium high heat. Cook the enoki with 1/2 teaspoon of the garlic and the salt and pepper for 1 1/2 minutes, then move to a plate.
3. Fry the garlic. Add the vegetable oil to the pan and cook the remaining garlic for 20 seconds until lightly golden.
4. Bloom the gochujang. Stir in the gochujang and cook about 30 seconds until it thickens slightly.
5. Heat the kimchi. Add the kimchi and cook for 1 minute.
6. Add the rice. Add the rice and the reserved kimchi juice and toss for 1 1/2 minutes until every grain is red and hot.
7. Finish. Fold in the mushrooms and the remaining sesame oil.
8. Serve. Top bowls with fried eggs, sesame seeds, green onions, and seaweed.
How to Serve Kimchi Fried Rice
Serve the rice straight from the pan while it is still sizzling, topped with the egg. A cool side like creamy Asian cucumber salad or garlic sesame cucumber salad offsets the heat. For a Korean style spread, add a plate of Korean beef noodles, and serve muffin tin egg bites if you want an easy brunch alongside.
How to Store and Reheat Kimchi Fried Rice
Cool leftovers within 1 hour and refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water, stirring often, until steaming and 165 degrees F throughout. Freeze the rice portion without the egg for up to 1 month, and fry a fresh egg when serving.
Tips and Variations for Kimchi Fried Rice
Use a big pan. A wide pan lets the rice fry instead of steaming.
Break up clumps. Crumble cold rice with your hands before it hits the pan.
Control the spice. Reduce the gochujang by half for a milder dish.
Add protein. Stir in diced cooked bacon, ham, or sliced tofu for extra protein.
Keep it crisp. Press the rice into the pan for 30 seconds before tossing for toasted bits.
Try different mushrooms. Shiitake or cremini slices can replace enoki.
Mind the yolk. Runny yolks carry a small food safety risk, so cook the eggs firm for children, older adults, or anyone pregnant.
Chill rice fast. Cool cooked rice quickly and refrigerate it within an hour. The University of California rice food safety update explains why.
Frequently Asked Questions About Kimchi Fried Rice
Can I use fresh rice for kimchi fried rice?
Yes, but spread it on a tray and chill it for 30 minutes first so the grains dry out slightly.
What kind of kimchi is ideal for kimchi fried rice?
Well fermented, sour kimchi gives the most flavor. Fresh kimchi works but tastes milder.
Can I make kimchi fried rice meatless?
Yes, if your kimchi is made without fish sauce or shrimp. Check the label, and skip any bacon or ham.
How spicy is this dish?
Medium. Gochujang and kimchi bring warm heat, which you can tone down by using less paste.
What can I use instead of gochujang?
Use 2 teaspoons sriracha plus 1 teaspoon honey, or a spoonful of chili garlic sauce.
Kimchi Fried Rice with Enoki Mushrooms
Equipment
- Large non stick pan
- Fine mesh sieve
- Spatula
Ingredients
Main Ingredients
- 3 cup cooked day old white rice
- 1 cup kimchi packed, with juice strained and reserved
- ¼ cup kimchi juice reserved from the kimchi
- 1 tbsp gochujang Korean chili paste, adjust to taste
- 7 oz enoki mushrooms bases trimmed, strands separated
- 2 tsp toasted sesame oil divided, 1 tsp for the mushrooms and 1 tsp to finish
- 1 tbsp vegetable oil or peanut or canola oil
- 2 cloves garlic finely chopped
- 1 pinch kosher salt for the mushrooms
- 1 pinch black pepper for the mushrooms
- 4 large eggs for serving, fried sunny side up
- 1 tsp black sesame seeds for garnish
- 2 green onions for garnish, thinly sliced
- 1 sheet crispy seaweed snack for garnish, cut into thin strips
Instructions
Cooking
- Strain the kimchi. Place the kimchi in a sieve over a bowl and press firmly to extract the juice. Measure out 1/4 cup of the juice and set aside. Cook the mushrooms. Heat 1 tsp sesame oil in a large non stick pan over medium high heat. Add the enoki, 1/2 tsp of the garlic, and a pinch each of salt and pepper. Cook for 1 1/2 minutes until just wilted, then move to a plate.
- Fry the garlic. Return the pan to the heat, add the vegetable oil, then the remaining garlic. Cook for 20 seconds until lightly golden. Cook the gochujang. Add the gochujang and cook about 30 seconds until it dries out slightly.
- Add the kimchi. Add the kimchi and cook for 1 minute to heat it through.
- Add the rice. Add the rice and reserved kimchi juice. Toss for about 1 1/2 minutes until the rice is hot and stained red.
- Finish. Fold in the mushrooms and the remaining 1 tsp sesame oil until combined.
- Serve. Fry the eggs in a separate pan with a splash of oil. Top each bowl with an egg, black sesame seeds, green onions, and crispy seaweed.
