About this recipe
This Sheet-Pan Kimchi Fried Rice is crispy, perfect, and delicious. It is also the easiest way to use up leftover rice and bits of veggies in your fridge. There is no need to stand over a hot stove—just mix, spread on a baking sheet, and let the oven do the magic. Bonus? My son loves this topped with a crispy fried egg, I love it as is and my husband with kimchi mayo.
Why you’ll love this recipe
- No-fuss sheet pan magic – Just toss all the ingredients in a big bowl and bake!
- Crispy edges without frying – Thanks to the oven (or air fryer!). This is genius.
- Vegan-friendly – Unless you top it with an egg as we do, add tofu if you wish.
- Customizable – Great way to clean out the fridge.
- Packed with flavor – Thanks to kimchi, garlic, gochujang, and sesame oil.
Ingredient notes
- Toasted sesame oil: A little at the end gives that signature nutty finish.
- Cooked rice: Day-old rice is best—it dries out just enough to get crispy.
- Kimchi: The funkier the better! Chop it up, and don’t skip the juice.
- Gochujang: This spicy Korean chili paste gives a deep, delicious heat.
- Shiitake mushrooms & spinach: Classic veggie combo, but feel free to swap.
- Soy sauce or tamari: For umami and depth. Tamari for a gluten-free option
Sheet Pan Kimchi Fried Rice (Easy, Crispy & Flavor-Packed!)
This easy Sheet Pan Kimchi Fried Rice is spicy, crispy, and packed with umami-rich flavor. Made with day-old rice, kimchi, and veggies, it’s perfect for busy weeknights. My son loves it with a fried egg on top!
Equipment
- 1 Large mixing bowl
Ingredients
- 1 tbsp neutral oil sesame or avocado oil work well
- 3/4 cup kimchi with juice chopped
- 2 tbsp kimchi juice
- 3 garlic cloves minced
- 1/2 –1 cup shiitake mushrooms sliced
- 1 16 oz package frozen spinach thawed and squeezed to remove excess liquid
- 2 cups cooked rice preferably day-old for best texture
- 1 tbsp soy sauce or tamari
- 1 tbsp gochujang Korean chili paste, or more to taste
- 1/2 tbsp toasted sesame oil
- 1 green onion chopped (for garnish)
- 1 tbsp sesame seeds for garnish
Instructions
Instructions (Sheet Pan Method):
- Preheat oven to 350°F (175°C).
- In a large bowl, make the sauce: mix the neutral oil, kimchi juice, soy sauce, gochujang, and sesame oil.
- Add the cooked rice, chopped kimchi, mushrooms, spinach, and garlic. Stir well to coat everything in the sauce.
- Spread the mixture evenly on a baking sheet.
- Bake for 20–30 minutes, stirring and flipping the mixture every 10 minutes to help it crisp up evenly.
- Garnish with green onions, sesame seeds, and nori strips. Serve hot!
Air Fryer Method:
- Mix everything as above.
- Spread in the air fryer basket in a thin, even layer (you might need to do it in batches).
- Air fry at 375°F (190°C) for 10–15 minutes, shaking the basket or stirring halfway through, until crispy.
Stovetop Method:
- Heat a large skillet or wok over medium-high heat with 1 tbsp oil.
- Add garlic, mushrooms, and spinach. Cook for 2–3 minutes.
- Add kimchi and stir for another 2 minutes.
- Add the rice, sauce, and mix everything well. Let it cook undisturbed for a couple of minutes to get those crispy bits, then stir and repeat once or twice.
- Finish with sesame oil and garnishes.
Notes
Stir or move the mixture around while cooking (in oven, air fryer, or skillet) to avoid burning and to get even crispiness.
Perfect as a main or a side dish, and you can top it with avocado, a crispy egg (if not vegan), or even tofu for protein.
Nutrition
Calories: 172kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 254mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 38IUVitamin C: 2mgCalcium: 35mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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