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Three bowls of Korean fried rice are set on a dark surface. The dish combines kimchi, seaweed, and green onions, garnished with sesame seeds. Presented on black plates, the vibrant colors of the ingredients create a striking contrast with the muted background.
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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!
10 minutes
25 minutes
35 minutes
4 servings
Calories: 172kcal

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: 172kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 254mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Course: Main
Cuisine: korean
Keyword: fried rice
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