This kimchi rice recipe is incredibly simple and packed with flavor — it’s become a regular at our table. Use brown rice for extra fiber and B vitamins, and prepare a larger batch to enjoy throughout the week. This kimchi fried rice is naturally gluten-free when you use tamari or a gluten-free soy sauce.
The Easiest Way to Cook Brown Rice
Cooking brown rice in a multi-cooker like an Instant Pot makes it effortless: set it and forget it, and you consistently get fluffy grains without standing over the stove. I usually cook a large batch, refrigerate portions for a few days, and freeze some in labeled freezer bags so I can pull out rice for quick meals like this kimchi fried rice. Reheating chilled or frozen rice in a skillet or microwave before stir-frying keeps the texture pleasant and prevents clumping.
Which Multi-Cooker Size Works Best
For home cooks who use their multi-cooker often, two sizes can be handy: a larger 6-quart model for big batches of soups, stews, and family-size main dishes, and a smaller 3-quart mini model for side dishes, grains, or quick one-pot meals. The larger pot handles bigger recipes comfortably, while the mini is convenient when you want to cook a small portion of rice or a side without tying up the main pot.
Kimchi Fried Rice with Egg — Gluten Free
If you’re craving a restaurant-style kimchi fried rice at home, this simple version delivers bold flavor with minimal effort. It’s balanced, satisfying, and easily adaptable — omit the ham for a vegetarian meal or swap in your favorite protein. Below is the recipe, ingredient list, and step-by-step instructions so you can recreate it quickly.
Kimchi Rice with Egg — Gluten Free
This kimchi rice is simple to make and full of savory, tangy flavor. Brown rice makes it more filling and nutritious, and the dish comes together in about 15–20 minutes if your rice is already cooked and cooled.
Servings
Serves: 4
Ingredients
- 1 tbsp butter or avocado oil, divided
- 1 medium yellow onion, diced
- 2 cups kimchi, chopped
- 1/4 cup kimchi juice
- 4 oz lean ham, nitrate-free (optional), diced
- 4 cups cooked brown rice, cooled
- 1 1/2 tbsp tamari (gluten-free soy sauce)
- 2 tsp sesame oil
- 4 large eggs
- 2 scallions, sliced
- 3 sheets nori
- 2 tbsp sesame seeds
Instructions
- In a large skillet, melt half of the butter or heat half of the oil over medium-low heat. Add the diced onion and cook until translucent, about 3 minutes.
- Add the chopped kimchi, kimchi juice, and diced ham to the skillet. Cook, stirring occasionally, until most of the liquid has evaporated and the mixture is fragrant, about 4 minutes.
- Add the cooled brown rice and increase the heat to medium. Stir thoroughly so the rice absorbs the kimchi mixture and warms through, about 3 minutes. Stir in the tamari and sesame oil, tasting and adjusting seasoning if needed.
- Once the rice is hot and well combined, lower the heat and cover the skillet to keep it warm while you cook the eggs.
- In a separate medium skillet, heat the remaining butter or oil over medium heat. Crack the eggs into the skillet and cover to help them cook evenly. Cook until they reach your preferred doneness — runny yolks add richness, while fully set yolks are easier to eat for kids.
- Divide the kimchi rice among four bowls. Top each serving with a fried egg, sliced scallions, torn nori sheets, and a sprinkle of sesame seeds. Serve immediately and enjoy.
Tips and Variations
- Use leftover brown rice for the best texture; freshly cooked, very moist rice can clump. If using freshly cooked rice, spread it on a tray to cool briefly before stir-frying.
- Swap the ham for cooked chicken, tofu, or shrimp to change the protein. For a vegan version, skip the egg and butter and use avocado oil plus a tofu scramble or pan-fried tofu.
- Make extra rice and store in the refrigerator for up to 4 days or freeze portions for longer storage. Reheat thoroughly before stir-frying.
Made this recipe? Share how it turned out and any tweaks you tried — kimchi fried rice is endlessly adaptable, and small changes can make it your own signature dish.