Vegetarian Kimchi Fried Rice {Mom’s Easy Recipe}
Kimchi fried rice is one of my favorite Korean-inspired variations of the classic fried rice I grew up eating. It takes everything I love about traditional fried rice and elevates it with the bold, tangy, and spicy kick of kimchi. The fermented cabbage introduces layers of deep, complex flavors while adding a satisfying contrast in texture—crunchy yet tender, rich yet refreshing. Combined with the umami of perfectly cooked rice and the vibrancy of fresh vegetables, every bite is an explosion of flavor.
I have always been a huge fan of kimchi. Its irresistible combination of spice, tanginess, and crunch makes it one of my favorite ingredients to cook with.
Growing up in China, kimchi was a staple side dish at my family’s dinner table.
My mom would often serve it alongside rice, dumplings, or simple stir-fried dishes, and its addictive flavor always kept me coming back for more.
When there was leftover rice, she would turn it into the most delicious fried rice by adding kimchi, making a quick and satisfying meal that never failed to comfort us.
The Secret to Perfect Fried Rice
One of the most valuable cooking techniques I learned from my mom is how to separate egg yolks and whites when making fried rice. Instead of scrambling whole eggs into the dish, we mix the yolks directly into the rice before cooking.
This small but powerful trick gives the rice a beautiful golden hue and enhances its rich, slightly creamy texture.
The egg yolks coat each grain of rice, ensuring that every bite is packed with flavor. Meanwhile, the egg whites are cooked separately and folded in at the end, adding a light, fluffy contrast that balances the dish perfectly.
This method creates a restaurant-quality fried rice that feels indulgent and comforting while maintaining the simplicity of home cooking. If you’ve never tried it before, I highly recommend giving it a shot—it makes all the difference!
Why Kimchi is the Star Ingredient
Kimchi has always fascinated me. Growing up, I was amazed by how a simple vegetable like cabbage could transform into something so flavorful through the process of fermentation.
The combination of chili peppers, garlic, ginger, and other seasonings gives kimchi its signature depth and complexity.
Depending on the type, it can be fiery and pungent or mild and slightly sweet. Some batches lean heavily on garlic, while others have a delicate balance of spice and tang. No two batches are exactly the same, which is part of what makes kimchi so exciting to cook with.
It is amazing how much flavor this simple cabbage can have by using all the spices, sauces and the fermentation process.
When used in fried rice, kimchi brings everything together. Its bold flavors seep into the rice, creating a dynamic balance between the savory, tangy, and slightly spicy notes. The natural acidity from fermentation also adds a slight brightness to the dish, keeping it from feeling too heavy.
Ingredients for Kimchi Fried Rice
One of the best things about this recipe is that it requires only a handful of pantry staples, yet the results are incredibly flavorful. Here’s what you’ll need:
Rice – Ideally, day-old rice for the best texture
Kimchi – The star ingredient, providing spice, tang, and umami
Eggs – Separated into yolks and whites for optimal flavor and texture
Sesame Oil – Adds a rich, nutty aroma
Garlic & Green Onion – Essential aromatics that build depth in the dish
Peas & Carrots – Bring color, sweetness and extra texture
How to Make Kimchi Fried Rice
The Key to Balancing Flavors
While kimchi is the dominant flavor, it doesn’t work alone.
Like many Chinese dishes, this fried rice starts with a foundation of aromatics—garlic and green onions sautéed in warm sesame oil.
Within seconds, the kitchen is filled with the inviting aroma of nutty sesame and fragrant garlic. These ingredients serve as the backbone of the dish, enhancing the savory elements while providing a well-rounded base for the kimchi to shine.
Green onions and garlic were staple ingredients in my household growing up.
My dad rarely cooked a dish without them, and I’ve carried that tradition into my own cooking. Their presence is subtle but essential, tying all the flavors together into a perfectly balanced dish.
Choosing the Right Rice
The type of rice you use can affect the texture of your fried rice, but the most important factor is making sure it’s slightly dried out. Day-old rice works best because it has had time to lose excess moisture, preventing it from turning mushy when stir-fried. If you only have freshly cooked rice, you can spread it out on a baking sheet and let it cool for about 30 minutes before using it.
As for rice varieties, I typically use Jasmine rice, Chinese short-grain rice, or sushi rice, but any medium to long-grain rice will work just fine. The key is to avoid overly sticky rice, as it can clump together and make the dish feel heavy.
Variation You can Try to Customize This Recipe
One of the best things about kimchi fried rice is how versatile it is. You can easily customize it based on what you have in your fridge or to suit your personal preferences. Here are some variations to try:
Vegetable to Add: Frozen or fresh, take your pick.
- Peas
- Carrots
- Onions
- bell peppers
- corn
- cabbage,
- bok choy
- Shitake Mushroom
Extra Protein Options
- Tofu – Great for a vegetarian option
- Pork, Chicken – Adds a hearty savory element
- Shrimp – provides a delicate seafood flavor
- Sunny side up egg – a runny yolk on top make everything richer
This kimchi fried rice is my go-to meal when I want something delicious and satisfying without spending too much time in the kitchen. It’s a dish that reminds me of home, childhood dinners with my family, and the simple joy of making something amazing out of humble ingredients.
Whether you’re a kimchi lover like me or just looking for a new way to enjoy fried rice, this recipe is sure to impress.
Try it out and make it your own—I’d love to hear what variations you come up with!
I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Vegetarian Kimchi Fried Rice {Mom’s Easy Recipe}
Ingredients
- 2 cup cooked rice
- 2/3 cup kimchi
- 2 tbsp sesame oil
- 1 stalk green onion
- 1/4 cup frozen peas
- 1/3 cup chopped carrots
- 2 cloves garlic, minced
- 2 tbsp coconut aminos
- 2 eggs
Instructions
Veggies
- You will want to begin by chopping your onion, and carrots, along with gathering your other frozen veggies. Then, set aside.
Fried Rice
- Begin by either gathering your leftover rice or cooking fresh rice.
- Next, separate your yolk and egg white. You will add the yolk to the rice, and keep the egg white in a separate little bowl.
- Mix the yolk and rice until well combined, and there is a thin layer of yolk on all of the rice.
- Now, you will want to begin heating oil in a hot pan. Once the oil is hot, add the egg white and cook until it is done. Remove from the heat, and set aside.
- In the same pan, add the green onion and cook until fragrant. Then, add in the carrots and peas. Cook until slightly tender.
- Push the veggies to the side, and add the yolk-y rice to the pan. Stir everything together and then add in the coconut aminos and onion powder.
- Lastly, add in the egg white, and add salt to taste, stir well, and serve!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
