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The Ultimate 15-Minute Kimchi Fried Rice: Crispy Leftover Rice for Busy Weeknights

A vibrant plate of kimchi fried rice topped with a sunny-side-up egg, sesame seeds, and sliced green onions.
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Make this easy Kimchi Fried Rice, or Bokkeumbap, in under 15 minutes using leftover rice. This recipe delivers bold, savory, and spicy Korean comfort food perfect for a quick weeknight dinner.

Ingredients

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  • 2 cups cold, day-old cooked white rice
  • 1 cup chopped aged kimchi
  • 2 tablespoons kimchi juice
  • 2 tablespoons bacon grease or neutral oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup chopped cooked protein (optional, such as bacon or chicken)
  • 1 tablespoon soy sauce
  • 1 teaspoon gochujang (Korean chili paste)
  • 1 teaspoon sesame oil
  • 2 large eggs
  • 1 green onion, sliced (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Heat the bacon grease or oil in a large skillet or wok over medium-high heat.
  2. Add the chopped onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the chopped kimchi and the optional cooked protein. Stir-fry for 3 to 4 minutes until the kimchi softens slightly and starts to caramelize.
  4. Add the cold rice to the skillet. Break up the rice clumps with your spatula and stir-fry vigorously for 3 minutes, pressing the rice against the hot pan to achieve some crispiness.
  5. Pour in the kimchi juice, soy sauce, and gochujang. Stir quickly to coat all the rice evenly. Cook for 1 minute.
  6. Remove the skillet from the heat. Stir in the sesame oil.
  7. In a separate small pan, fry the two eggs sunny-side up or over easy, keeping the yolks runny.
  8. Divide the kimchi fried rice into serving bowls. Top each serving with a fried egg. Garnish with sliced green onion and toasted sesame seeds.

Notes

  • Using cold, day-old rice is key for achieving the best texture in fried rice; it prevents the dish from becoming mushy.
  • If you skip the bacon grease, use a high smoke-point oil like canola or vegetable oil.
  • For a vegetarian version, omit the bacon and use 1 tablespoon of vegetable oil instead of bacon grease. Add 1/2 cup of firm tofu cubes or mushrooms for texture.
  • Adjust the amount of gochujang to control the spice level of your savory kimchi rice.

Nutrition

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