Easy Rice Cooker Kimchi Fried Rice

Here’s my go-to kimchi fried rice recipe that comes together right in your rice cooker. It’s a simple combination of day-old rice, tangy kimchi, some protein of your choice, and a few basic seasonings that create a satisfying one-pot meal.

This dish has become my family’s favorite weeknight dinner solution when we’re short on time but still want something warm and filling. I usually make extra rice the day before just so we can have this the next day – it’s that good!

What Kind of Rice Should I Use?

Short grain rice is the way to go for authentic Korean fried rice, though medium grain can work in a pinch. The shorter grains contain more starch, which gives you that slightly sticky texture that helps the seasonings cling to each grain – this is exactly what you want in kimchi fried rice. Japanese-style short grain rice like Calrose or Koshihikari are great choices, and Korean short grain varieties work perfectly too. Just remember to rinse your rice thoroughly until the water runs clear before cooking, and don’t skip the soaking step – this helps ensure each grain cooks evenly and achieves that ideal chewy texture.

Options for Substitutions

While some ingredients are key for that authentic Korean taste, there’s room for flexibility in this recipe:

• Short grain rice: This is pretty important for the right texture, but medium grain rice can work in a pinch. Avoid long grain rice as it won’t give you that sticky consistency needed for Korean fried rice.
• Spam: Not a Spam fan? You can use diced ham, bacon, or even leftover cooked chicken. For a vegetarian version, try firm tofu or mushrooms.
• Gochujang: This red pepper paste is pretty crucial for authentic flavor, but if you can’t find it, mix 1 tablespoon of miso paste with 1 teaspoon of chili sauce or sriracha.
• Gochugaru: Regular chili flakes work okay here, but they’re spicier and less smoky. Start with half the amount if using regular chili flakes.
• Fish sauce: Soy sauce is the easiest swap, as mentioned in the recipe. You could also use coconut aminos for a gluten-free option.
• Kimchi: This is really essential for kimchi fried rice – there’s no good substitute that will give you the same tangy, fermented flavor. Try to use ripe (older) kimchi for the best taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making rice cooker kimchi fried rice is using freshly cooked rice – day-old, chilled rice works much better as it’s less sticky and creates perfect, separate grains that won’t clump together. Another common error is not draining the kimchi well enough before chopping, which can make your rice too wet and mushy – simply squeeze out the excess liquid (but save it for the seasoning!). When adding the gochujang and other seasonings, mix them with the kimchi and Spam first before adding to the rice, as this helps distribute the flavors more evenly throughout the dish. For the best texture and flavor, don’t skip the final step of letting the rice sit with the lid closed for 5-10 minutes after cooking, allowing the bottom layer to develop a lovely crispy crust while the butter and sesame oil fully incorporate into the rice.

What to Serve With Kimchi Fried Rice?

Kimchi fried rice is a complete meal on its own, but there are some simple sides that make it even better! A fried egg with a runny yolk on top is pretty much a must-have – when the yolk breaks and mixes with the rice, it creates an amazing sauce. For some extra crunch and freshness, I like to serve quick pickled cucumbers or a simple side of blanched bean sprouts dressed with sesame oil. You can also add a small bowl of miso soup on the side to round out your Korean-inspired meal, though that’s totally optional since the fried rice is already pretty filling.

Storage Instructions

Keep Fresh: This kimchi fried rice stays good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get better as they meld together overnight, making it a perfect make-ahead meal for busy weekdays.

Pack Away: If you’re meal prepping, portion the rice into individual containers but keep the crispy seaweed, sesame seeds, and fried eggs separate. Add these fresh toppings just before eating to maintain their texture and taste.

Warm Up: To bring back the nice texture, heat your leftover fried rice in a pan with a splash of water or in the microwave with a damp paper towel on top. Give it a quick stir halfway through heating, and finish with a drizzle of sesame oil to refresh the flavors.

Preparation Time	15-30 minutes
Cooking Time	20-30 minutes
Total Time	35-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 80-90 g

Ingredients

For the kimchi fried rice:

• 0.5 tbsp fish sauce
• 0.5 tbsp sugar
• 2 tbsp kimchi liquid
• 1.25 cups water
• 0.5 can diced spam (cut into 1/2-inch pieces)
• 1 tbsp red pepper paste (gochujang, I use Sempio brand)
• 1.5 cups short grain rice
• 0.5 cup chopped ripe kimchi (well-fermented for best flavor)
• 0.5 tbsp korean red pepper flakes (gochugaru)
• 3 garlic cloves (finely minced)
• 0.5 tbsp butter

For the garnish:

• 1 green onion (thinly sliced)
• crispy seaweed (crumbled or cut into strips)
• 1 tsp sesame oil
• fried eggs (sunny side up is traditional)
• sesame seeds

Step 1: Soak and Prepare the Rice

Begin by soaking 1 cup of short grain rice in 2 cups of water.

This step helps soften the rice, preventing the centers from remaining hard.

Allow the rice to soak while you prepare the other ingredients, including the sauce, kimchi, and spam.

Step 2: Prepare the Ingredients

While the rice is soaking, cut the kimchi and spam into small pieces.

Mince the garlic finely to ensure even distribution throughout the dish.

These prepared ingredients will be added to the rice later.

Step 3: Make the Sauce

In a small bowl, mix together the sauce ingredients: 1 tablespoon of gochujang, 2 tablespoons of kimchi juice, 1/2 tablespoon of red pepper powder, 1/2 tablespoon of sugar, and 1/2 tablespoon of fish sauce (you can substitute with soy sauce if desired).

Stir all the ingredients until well combined.

Step 4: Rinse the Rice

Once the rice has soaked sufficiently, wash it in a strainer or the soaking bowl until the water runs clear.

Make sure all water is strained to ensure proper cooking.

After rinsing, the water in the pot should barely cover the surface of the rice.

Step 5: Combine Ingredients in the Pot

In the pot with the rinsed rice, add the chopped spam, chopped kimchi, and minced garlic.

Pour the prepared sauce from Step 3 over the ingredients and mix everything together thoroughly.

Add 1 1/4 cups of water and a slice of butter to the mixture.

Step 6: Cook and Serve

Place the pot in a rice cooker and press the cook button.

If you don’t have a rice cooker, use alternative cooking methods like simmering in a covered pot until the rice is cooked.

Once the rice is done, add sliced green onions over the top for freshness.

Optionally, fry sunny side eggs in a pan and place them on top of the cooked rice.

Garnish with a teaspoon of sesame oil, roasted seaweed, and sesame seeds for added flavor.

Enjoy your meal!