Vegetarian Kimchi Fried Rice

Ingredients

• 500 g (3 cups)leftover cooked rice
• 200 g (1 cup)frozen green peas
• 350 g (1 cup)kimchi
• 3garlic cloves
• 1onion
• 30 ml (2 tbsp)vegetable oil
• 4eggs
• 2scallions
• 30 ml (2 tbsp)toasted sesame seeds

Instructions

1. 1

   Heat and fry

   Heat the oil in a wok or large frying pan over a medium-high heat. Add the leftover rice, finely minced garlic and diced onion, then stir-fry for 1–2 minutes, until the onion is soft and translucent.

2. 2

   Add kimchi

   Add the frozen peas and kimchi and stir-fry for a further 3–4 minutes. Make sure everything, including the peas, is heated through before taking the pan off the heat.

3. 3

   Finish and serve

   Serve topped with sliced scallions and toasted sesame seeds. Add a fried or poached egg on top if you like.

What is kimchi fried rice?

Kimchi fried rice is a Korean-style dish that turns cooked rice into a savoury, tangy meal by frying it with kimchi. It is a practical way to use leftover rice, and its flavour comes from the fermented cabbage rather than a long list of extra seasonings.

This version keeps things simple with peas, onion and garlic, then finishes with scallions and sesame seeds. An egg is an optional topping, not a required part of the pan-fried rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 344 calories, 12g protein, 44g carbs, 13g fat.

The rice and peas provide most of the carbohydrates, while the vegetable oil and sesame seeds contribute much of the fat. Protein comes from the rice and peas, with an optional egg adding more. For a balanced plate, serve it with extra vegetables alongside.

The ingredients that matter

Cooked rice: Leftover rice is convenient for a quick stir-fry and keeps the method focused on warming and combining the ingredients. Break up any large clumps as you add it to the pan.

Kimchi: It brings acidity, savoury depth and a distinctive fermented flavour. Its seasoning can vary, so taste the finished rice before deciding whether it needs anything further.

Peas and aromatics: Frozen peas add colour and a little sweetness, while onion and garlic build the base. The peas go in with the kimchi so both can heat through together.

Get the pan ready

Use a wok or a large frying pan so the rice and vegetables can be stirred without spilling over the sides. Heat the oil over a medium-high heat before adding the rice, garlic and onion.

Keep the rice moving as it fries, especially where it meets the hot pan. This helps warm it evenly while the onion softens.

Check the texture

The onion should look soft and translucent after its brief first fry. The rice should be hot, and the peas should no longer feel cold when you bite into one.

Give the kimchi and peas the full 3–4 minutes, stirring as they cook. Take the pan off the heat once all the ingredients are heated through.

Timing and preparation

The recipe takes about 15 minutes in total, so prepare the garlic, onion and scallions before you start heating the oil. That leaves you free to stir the rice and vegetables as they cook.

Use rice that is already cooked; cooking rice from scratch is not included in the method or timing. The quick frying stages are intended to heat the ingredients rather than cook them from raw.

Toppings and serving

Sliced scallions and toasted sesame seeds add a fresh, nutty finish, so scatter them over the rice just before serving. For a more substantial plate, top each serving with a fried or poached egg.

The rice can be served on its own or alongside a simple vegetable side. Keep any side lightly seasoned so it does not compete with the kimchi.

Recipe notes & tips

• Break up clumps of leftover rice before putting it in the pan.
• Finely mince the garlic so it distributes through the rice.
• Keep stirring during the short frying stages to heat the rice evenly.
• Slice the scallions while the rice cooks to keep the finish quick.
• Add the egg only when serving, whether fried or poached.

Variations

• Extra vegetables: Stir in another quick-cooking vegetable alongside the peas and kimchi.
• More egg: Serve each portion with a fried or poached egg on top.
• Milder flavour: Use less kimchi and add more cooked rice to the pan.
• Bolder finish: Add extra sliced scallions just before serving.
• Sesame topping: Scatter the toasted sesame seeds over each portion at the table.

Common mistakes to avoid

• Using uncooked rice: The method is for leftover cooked rice, so cook the rice before starting.
• Crowding a small pan: The ingredients are harder to stir evenly; use a wok or large frying pan.
• Adding cold clumps: Break up the rice before frying so it heats through more evenly.
• Stopping too soon: Give the peas and kimchi 3–4 minutes and check that everything is heated through.
• Overcooking the onion: Fry it with the rice for only 1–2 minutes, until soft and translucent.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout, stirring partway through; cook any egg topping fresh when serving.

Frequently asked questions