Preparation
Heat olive oil in a large skillet or wok over medium heat.
Add sliced red onion and sauté for 2–3 minutes until softened and fragrant.
Stir in the ginger and garlic and cook for about 30 seconds, just until aromatic.
Add the kimchi and cook for 3–4 minutes, allowing it to caramelize slightly and deepen in flavor.
Increase heat to medium-high and add the cold rice, breaking it apart with a spatula.
Stir well to combine and cook for 4–5 minutes, letting the rice crisp lightly in spots.
Drizzle in coconut aminos, sesame seed oil, and sprinkle in Korean red pepper flakes if using. Toss to evenly coat.
Taste and adjust seasoning as needed.
Remove from heat and serve hot, topped with optional garnishes if desired.
Optional Notes / Variations
Add a fried or scrambled egg for extra protein.
Use brown rice over jasmine rice if preferred.
Include other proteins, such as tofu, chicken, prawns, or beef work well with this dish.
About the Recipe
This Kimchi Ginger Fried Rice is bold, comforting, and packed with umami-rich flavor. Made with fermented kimchi, fresh ginger, garlic, and day-old rice, it’s a quick, nourishing dish that balances heat, depth, and cozy satisfaction — perfect for weeknight dinners or elevated leftovers.
Ingredients
3 cups kimchi
1 tablespoon olive oil
¼ cup sliced red onion
3 cups cooked white rice, refrigerated (day-old works best)
¼ cup fresh ginger, finely chopped
1 tablespoon garlic, minced
1 tablespoon coconut aminos
1 table spoon of sesame seed oil
1 tablespoon Korean red pepper flakes (gochugaru), optional
Optional add-ins: fried egg, scallions, sesame oil, or vegetables