Kimchi Fried Rice blends the bold, tangy flavors of kimchi with the comforting simplicity of a quick stir-fry to create a satisfying meal that’s ready in minutes. Made with jasmine rice, chopped kimchi, vegetables, sesame oil, and eggs, this recipe is adaptable—add chicken, beef, pork, or tofu to make it a heartier entrée, or keep it vegetarian for a lighter option.
Kimchi Fried Rice
Kimchi is the star of this dish, contributing spicy, sour, and savory notes that intensify when briefly fried. Using cold jasmine rice helps achieve separated grains and a pleasant texture. The dish is quick to prepare, highly flexible, and a great way to use leftover rice and vegetables. It also offers a convenient way to enjoy the probiotic benefits of kimchi as part of a balanced meal.
Whether you’re cooking for one or feeding a group, kimchi fried rice is an ideal weeknight option: fast, flavorful, and forgiving. You can customize heat and umami by adjusting the amount of kimchi and soy sauce, or by adding sesame oil, scallions, or toasted sesame seeds at the end for extra aroma and texture.
Why You’ll Love This Dish
- Rich Flavor Profile: Kimchi provides a delightful balance of heat, acidity, and umami that brightens jasmine rice.
- Fast and Convenient: Ready in about 20–30 minutes from start to finish.
- Highly Customizable: Add proteins like chicken, pork, beef, shrimp, or tofu, or swap in different vegetables.
- Great Use of Leftovers: Transforms leftover rice into a delicious new meal and reduces food waste.
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Recipe Shopping List
Before you cook, check your pantry and fridge. Below are the basic ingredients needed; quantities are listed in the recipe card section further down. This list highlights the key items so you can shop quickly.
- Neutral oil (canola or vegetable oil)
- Sesame oil (for aroma)
- Frozen or fresh mixed peas and carrots
- Onion (yellow or white), finely diced
- Kimchi, chopped
- Cold jasmine rice (preferably day-old)
- Soy sauce (adjust to taste; low-sodium if preferred)
- Eggs
- MSG (optional; for extra umami)
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How To Make This Recipe
Here’s an overview of the cooking process so you know what to expect. Follow the step-by-step instructions below for the best results.
- Preheat the griddle or large skillet: Heat thoroughly over high heat so the pan is very hot before adding ingredients.
- Stir-fry vegetables and kimchi: Sauté peas, carrots, onion, and chopped kimchi in oil and a splash of sesame oil until heated through and slightly caramelized. Move them to one side of the cooking surface to keep warm.
- Fry the rice: Add more oil if needed and stir-fry cold rice until warmed and slightly crisp at the edges. Mix the vegetables and kimchi back into the rice.
- Season and add eggs: Season the rice with soy sauce to taste. Push rice aside, scramble the eggs quickly, and fold them into the rice mixture.
- Finish: If desired, finish with a light sprinkle of MSG, chopped scallions, or toasted sesame seeds. Serve hot.
Quick Cucumber Kimchi
Recipe FAQ
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil if the rice seems dry. You can also reheat in the microwave, covered, until thoroughly warmed.
What’s the best way to reheat fried rice?
Reheating in a pan over medium heat gives the best texture and helps revive crisp edges. For a faster option, use the microwave in short bursts, stirring between intervals.
Can I prepare this dish in advance?
Yes. This recipe works best with cold, day-old rice. Cook the rice ahead of time and refrigerate before using. You can also chop vegetables and kimchi in advance to speed up final assembly.
Are there variations or substitutions?
Absolutely. Add cooked chicken, sliced steak, shrimp, or tofu for protein. Swap mixed vegetables for bell peppers, corn, or mushrooms. Adjust spice by adding more kimchi juice, gochujang, or a pinch of red pepper flakes. Use low-sodium soy sauce if you’re watching salt intake.
Serve This With
- Blackstone Steak or other grilled steaks
- Grilled teriyaki pork chops
- Vegetable yakisoba or simple stir-fried vegetables
More Blackstone Recipes
- Blackstone Griddle Bacon Cheese Omelet
- Blackstone Fish Tacos with Peach Salsa
- Blackstone Shrimp Fajitas
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Blackstone Kimchi Fried Rice
Fire up the griddle and make a spicy, satisfying batch of kimchi fried rice. This pairs well with seafood, grilled meats, or as a standalone vegetarian meal.
Ingredients
- 2 tablespoons canola oil, divided
- 1 teaspoon sesame oil
- 2 cups mixed peas and carrots
- ¼ cup finely diced onion
- 2 cups chopped kimchi
- 6 cups cold jasmine rice
- 4 tablespoons soy sauce (adjust to taste)
- 2 large eggs
- 1 teaspoon MSG (optional)
Instructions
- Preheat a griddle or large skillet over high heat for 10–15 minutes until very hot.
- Add 1 tablespoon canola oil and a light drizzle of sesame oil. Stir-fry peas, carrots, onion, and kimchi until heated through and slightly caramelized. Move to the side to keep warm.
- Add the remaining tablespoon of oil and more sesame oil if desired. Stir-fry cold rice on high heat for 3–4 minutes, breaking up clumps so the grains separate.
- Stir the cooked vegetables and kimchi into the rice. Add soy sauce to taste and stir well to distribute seasoning.
- Scoot the rice to one side of the griddle and quickly scramble the eggs. Gently mix the scrambled eggs into the rice mixture.
- If using, sprinkle a small amount of MSG and stir to combine. Serve immediately while hot.
Nutrition Information
Amount per recipe (approximate):
- Yield: 6 servings
- Calories (total): 1900
- Total Fat: 47g
- Saturated Fat: 7g
- Trans Fat: 0.1g
- Unsaturated Fat: 37g
- Cholesterol: 372mg
- Sodium: 5542mg
- Carbohydrates: 312g
- Fiber: 18g
- Sugar: 6g
- Protein: 58g