Easy Kimchi Chicken Fried Rice: Spicy, Savory, and Ready in Minutes

Craving a spicy, savory, and satisfying one-pan meal? This kimchi chicken fried rice is the perfect fusion of bold Korean flavors, tender chicken, and comforting rice.

There’s something magical about meals that come together in one skillet, don’t you think? Especially when it’s something as flavor-packed as kimchi chicken fried rice. This dish is a real winner in my kitchen. It combines the spicy tang of fermented kimchi, the rich umami of soy sauce and gochujang, and the heartiness of juicy chicken thighs. The result? A comforting bowl of goodness, just like this crispy chicken rice bowl.

I started making this dish years ago during one of my culinary “wanderlust” phases. Inspired by Korean street food, I wanted something that had kick, crunch, and comfort all in one. And this kimchi chicken fried rice ticks every box. Let’s dive into the goodness, shall we?

Main Ingredients for Kimchi Chicken Fried Rice (What You’ll Need)

Here’s what brings this dish to life:

• Sushi rice (1.25 cups / 230g): Slightly sticky and perfect for stir-frying. It holds the flavors well.
• Chicken thighs (2 pieces): Juicy, flavorful, and perfect when diced and stir-fried. Thighs stay tender. I love using chicken thighs here, they stay tender and juicy, especially if you’ve got extras from these pellet grill chicken thighs.
• Kimchi (⅔ cup / 80g): The star of the show! Fermented cabbage with spice and funk.
• Onion (½, finely chopped): Adds sweetness and depth.
• Ginger (2 tsp, finely chopped): Brings a fresh zing.
• Garlic (2 cloves, crushed): Always a flavor booster.
• Carrot (1 large, grated): Adds color and a touch of sweetness.
• Red pepper (1, diced): Bright and crunchy.
• Eggs (3): For richness and texture.
• Oil (1.5 tbsp): I like groundnut or vegetable oil for high-heat cooking.

These ingredients come together beautifully in just one pan.

Additional Ingredients (Swaps & Extras)

Don’t have everything on hand? No worries. Here are a few easy swaps and optional add-ins:

• Rice: Leftover jasmine or basmati rice works well. Just avoid freshly cooked rice, it’s too soft.
• Chicken breast: Not as juicy as thighs, but still tasty.
• Tofu: Great vegetarian option. Pan-fry cubes for best texture.
• Vegetables: Throw in peas, corn, or spinach for variety.
• Kimchi alternatives: Sauerkraut won’t give the same heat, but it’s a decent stand-in in a pinch.
• Hot sauce: A few dashes of sriracha can turn up the heat.
• Grilled chicken: Try swapping in some juicy grilled chicken tenders for a leaner protein option.

Mix and match to suit your taste and pantry.

Expert Tips (Angela’s Kitchen Secrets)

Here’s what I’ve learned from making this kimchi chicken fried rice more times than I can count:

• Cold rice is king: If you’re using freshly made rice, spread it on a baking tray and cool it in the fridge for 30 minutes. This prevents clumping and gives you that perfect fried rice texture.
• Chop everything before you start: Stir-frying moves fast! Having everything prepped keeps things stress-free.
• Use a large pan or wok: You need space to toss everything properly. A cramped pan can steam your ingredients instead of frying them.
• Cook eggs separately (optional): If you like bigger egg pieces, scramble them in a separate pan and fold them in at the end.
• Don’t skip the kimchi juice: It adds so much depth and flavor. If your kimchi’s dry, add a splash of rice vinegar or extra gochujang.
• Toppings make it special: Scallions, sesame seeds, and shredded nori add color, crunch, and a little flair.
• Meal prep friendly: Make a big batch and enjoy leftovers the next day. It reheats beautifully! Got leftover meat from your Instant Pot chicken legs? Shred it and toss it in, works like a charm.

With these tricks, you’ll master the dish in no time.

Recommended Techniques for Perfect Kimchi Chicken Fried Rice (Keep It Simple)

Want to cook like a pro? Keep these best practices in mind:

• Preheat your pan before adding oil or ingredients.
• Stir-fry in layers chicken first, then veggies, then rice and sauce.
• Use medium-high heat to prevent sogginess.
• Taste as you go. A little more soy or spice can make all the difference.
• Finish with toppings for color and crunch.

Simple, right?

Step-by-Step Instructions​

1. Cook the rice if you haven’t already. Let it cool completely.
2. Heat 1 tbsp oil in a large pan. Add onion and ginger, and cook until fragrant.
3. Add chicken and cook until golden brown and cooked through.
4. Toss in carrot, pepper, garlic, and kimchi. Stir-fry for 2-3 minutes.
5. Push ingredients to the side. Add a little more oil and scramble in the eggs.
6. Add the cold rice and sauce (gochujang, soy sauce, and kimchi juice). Mix everything well.
7. Cook for 2-3 minutes more, stirring often.
8. Serve hot with optional toppings.

Dinner’s ready!

Additional Guide (Variations & Tricks)

Want to switch things up? Try one of these fun twists:

• Kimchi bacon fried rice: Replace chicken with crispy bacon. So good!
• Spicy seafood version: Add shrimp or squid for a Korean surf-and-turf vibe.
• Cheesy twist: Sprinkle shredded cheese on top and broil for a gooey finish.
• Vegan-friendly: Use tofu, skip the eggs, and add extra veggies.
• Korean rice bowl style: Top with a fried egg, drizzle sesame oil, and serve in a hot stone bowl if you have one.
• …or for something sweeter, try this tropical twist on chicken and pineapple fried rice.

Play around and make it your own.

FAQs About Kimchi Chicken Fried Rice

Conclusion

Kimchi chicken fried rice is one of those dishes that hits all the right notes: spicy, savory, hearty, and satisfying. It’s a meal that’s easy to whip up, endlessly customizable, and always crowd-pleasing. Whether you’re new to Korean flavors or already obsessed with kimchi, this dish is a fantastic way to shake up your dinner routine.

Thanks for stopping by my kitchen! If you give this recipe a try, I’d love to hear how it turned out. And if you’re looking for more bold and easy dinner ideas, check out my spicy garlic noodles, old fashioned chicken and rice casserole, or pineapple chicken and rice for another cozy favorite. And if you’re in the mood for a snack, try these frozen chicken wings in the air fryer, super quick and crispy!

Happy cooking, friend!

Kimchi Chicken Fried Rice

Bold, spicy, and comforting, this kimchi chicken fried rice is a one-pan wonder packed with Korean flavors, juicy chicken, and satisfying rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Fusion, Korean

Servings 2 bowls

Calories 620 kcal

Equipment

• Large pan or wok
• Spatula

Ingredients

  

• 1.25 cups sushi rice (230g), cooked and cooled
• 2 pieces chicken thighs diced
• 2/3 cup kimchi chopped
• 1/2 onion finely chopped
• 2 tsp ginger finely chopped
• 2 cloves garlic crushed
• 1 carrot grated
• 1 red pepper diced
• 3 eggs beaten
• 1.5 tbsp oil groundnut or vegetable oil

Instructions

 

• Cook the rice if not already done. Let it cool completely.
• Heat 1 tbsp oil in a large pan. Add onion and ginger. Cook until fragrant.
• Add chicken and stir-fry until golden and cooked through.
• Add carrot, pepper, garlic, and kimchi. Stir-fry 2–3 minutes.
• Push ingredients to the side. Add oil and scramble eggs in the empty space.
• Add the cold rice and mix in gochujang, soy sauce, and kimchi juice. Stir well.
• Cook 2–3 minutes more, stirring often. Serve hot with toppings if desired.

Notes

Use cold rice for best texture. Customize with tofu or extra veggies for variety.

Keyword Chicken, Fried Rice, Kimchi

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